Recipe Name: | Jazzed Up Crab Cake |
Prep Time: | 20 Minutes |
Cook Time: | 10-12 Minutes |
Yield: | 25 Each Level Scoops, using #16 Scoop |
Uncommon Ingredients: | Yuzu Juice? |
Specialty Equipment: | # 16 scoop, sheet pans, stainless steel mixing bowls, rubber spatula, whisk, stainless steel kitchen spoons |
Special Notes: To prevent sticking, lightly brush sheet pan with soft unsalted butter, vegetable oil or unflavored cooking spray. Also mix and fold ingredients gently by hand to avoid breaking lumps of crab. | |
Ingredients (by volume):
3 Each-1 lb cans Pasteurized Jumbo Lump blue crab | |
4 and ½ oz crushed oyster crackers | |
3 TBS. Grey Poupon Dijon Mustard | |
1 and ½ Cups Hellmanns Mayonnaise | |
(Fresh Mayonnaise is also nice to use) | |
3 Extra Large Eggs | |
1 and ½ TBS. Old Bay Seasoning | |
3 TBS. Worchestshire Sauce | |
3 tsp. Yuzu Juice | |
3 TBS. Fresh Cleaned Rough Chopped Cilantro | |
To make Garnish: ¼ Cup Grey Poupon Dijon Mustard, 1 Cup Hellmanns Mayonnaise | |
Preparation Directions:
For Garnish, whisk together mayonnaise and mustard, place into a squeeze bottle and set aside. |
Open crab, drain liquid, check for shells, gently place into mixing bowl and set aside. |
In another mixing bowl, combine crushed oyster crackers, lightly beaten eggs, mustard, mayonnaise, old bay seasoning, worchestshire sauce, yuzu juice, and cilantro. |
Mix lightly by hand with a spoon. |
Fold the above mixture into the crab using a light touch with the rubber spatula, avoid breaking the lumps, and this can be made a few hours ahead. |
Lightly oil the sheet pan(s), pre-heat oven to 350?F, proceed with the # 16 scooper. Make scoops level, place on sheet pan, proceed to bake for 10-12 minutes or until golden brown. |
Plating and Garnish Directions:
This appetizer size crab cake can be placed on a 7″ or smaller plate, served warm, drizzled with the Dijon dressing. Also these crab cakes hold up well in shaffing dishes. |
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