Crab Cakes from 131 Main

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by 131 Main

WCNC.com

Posted on February 15, 2010 at 8:40 AM

Updated Tuesday, Feb 23 at 3:07 PM

Crab Cakes
INGREDIENTS:
2 lbs lump crab meat
1 lb Jumbo lump crab meat
¾   mayonnaise
1egg (beaten)
2 Tbsp. cup parsley

PROCEDURE:
1. Place lump & jumbo lump crab meat in a colander and allow to drain.
2. De-shell crab meat thoroughly.
3. In a mixing bowl, combine the crab meat and beaten egg.
4. Add in the parsley add mayo and gently mix to combine. 

INGREDIENTS:  (Per Crab Cake)
2 Tbsp sauté butter
4 tsp bread crumbs

COOKING PROCEDURE FOR SERVICE:
1. Portion 4 ounces of crab cake mixture into crab cake rings.  Place wax paper under rings and crab.  Measure with scale.
2. In a non-stick pan or on the flat top, over medium heat, add sauté butter. Add 2 tsp bead crumbs to crab cake (avoid large chunks of bread crumbs) and place crumb side down in hot pan. Turn when bread crumbs turn golden brown (like hash browns). Approx. 1 to 2 minutes.
3. Add 2 tsp of bread crumbs to other side of crab cake and 1 Tbsp of sauté butter to pan or flat top and cook for 1 minute on second side.

Crab Cakes

4. Place on plate and cook in 450° oven for 4 to 5 minutes, until center of cake is 130-140° .

FOR SERVICE: (APPETIZER PORTION)
1. Appetizer portion is 1 crab cake.
2. Add 3oz of mustard cream sauce on the service plate (heated salad plate) around the crab cake.
3. Place hot plate on another salad plate to sell.
4. Garnish with chopped parsley.


FOR SERVICE: (ENTRÉE PORTION)
1. Entree portion is 2 crab cakes.
2. Add 3oz of mustard cream sauce on the heated dinner plate between the two crab cakes.
3. Place hot plate on another dinner plate to sell.
4. Garnish with chopped parsley.

 

 

 


 

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