Yields: 16 2-oz cakes
Ingredients:
3 oz Butter
1 bunch Green onions, cleaned and sliced
1/4 cup Celery, diced
1 clove Garlic, chopped
1/2 tsp Celery salt
1/2 tsp White pepper
Pinch of Cayenne pepper
1 Large egg, lightly beaten
1/2 tsp Dry mustard
2 tsp Worcestershire Sauce
1 Tbsps Chopped parsley
1/2 cup Mayonnaise
1 lb Lump crabmeat, picked clean
1/3 cup Saltine crackers, crumbled
Optional: Remoulade Sauce Recipe >>
Procedure:
• Use a saute pan over medium high heat. Sweat the green onions, celery and garlic in the butter until tender. Add the seasonings, salt and both peppers. Remove from the heat and allow to cool.
• Combine in a mixing bowl, the egg, mustard, Worcestershire Sauce, parsley and mayonnaise. Stir in cooked vegetables. Fold in crabmeat and cracker crumbs. Mix lightly.
• Form into cakes and refrigerate until serving.
• Dust lightly in flour and saute until golden brown in oil. Serve hot.
Recipe Author: Executive Chef Chris W. Vogeli
Chef's Background: Graduate of El Centro College Culinary Program
Chef at Baby Routh, Routh Street Café and the Riviera
Corporate Chef for Marriott Corporation
Executive Chef at III Forks
Original Photograph By: Chef Chris W. Vogeli/III Forks/typeadesign.com
Photograph Retouched By: Recipe Spy
Restaurant: III Forks, 17776 Dallas Parkway, Dallas, Texas
Source: http://www.mpidfw.org/clientuploads/design/misc_images/current/current_novdec08.pdf
Source: http://typeadesign.com/Samples/TypeADesign_Flavor-recipe-0411.pdf