Cakes with Scratch
Yield 16 - 18 Cakes
1 LB WHITE LUMP CRABMEAT
1 -1/2 CUPS MAYONNAISE
1 -1/2 TSP RED PEPPER FLAKES
1 TSP WHITE PEPPER
2 TSP FRESH GARLIC (Minced very fine)
1 BUNCH GREEN ONIONS (Chopped fine)
1 CUP PLAIN BREAD CRUMBS
2 EGGS (Beaten)
2 EGGS (Beaten)
1 CUP MILK
2 CUPS WHITE FLOUR
1/2 LB BUTTER
Use a large stainless steel mixing bowl and GENTLY fold together the first 8 ingredients. Try not to break up the crab meat. Then use your hands to form cakes into about the size of a small biscuit. (about 1 inch high by 2 1/2 inches in diameter). You should have enough to make about 16 - 18 cakes.
In a separate bowl, mix together the liquid batter of eggs and milk. Also in a small baking sheet pan add the flour.
Use a 12 inch Teflon skillet and over medium heat melt the butter.
Dredge the cakes one by one into the liquid batter, then roll them in the flour,
then into the skillet. Do this until the skillet is full. Allow the cakes
to slow fry in the butter, when golden brown, turn and cook on the second side
up it is golden brown. You only want to turn the cakes once. This
will help to insure that they do not break up. Reserve cakes warm while the
remaining others are cooked.
I like to add a 1/4 teaspoon of liquid crab boil to the crab meat if I use commercial crabmeat.
Also if you are using Surimi or imitation crabmeat I would suggest
our Imitation Crab Cakes Recipe.
In a large heated ceramic platter arrange the cakes . Garnish with our From Scratch Remoulade Sauce.
This is the one of the recipes that Laurent and I cooked on the 2008 Children's Hospital Miracle Network Telethon.
The key to this recipe is to let the Louisiana CRAB taste shine. So I don't want to over season. BUT, if you are using Surimi than look at my Imitation Crab Cakes Recipe, that stuff needs some seasoning help!
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 - 2008 Aurora Catering, Inc. All rights reserved.
Revised: June 04, 2008.