Serves: 10
Conversion Chart: Here >>
Crab Cakes Ingredients:
3½ cups French baguette bread, crusts removed and torn into bite-sized pieces (about 2 loaves)
8 ounces 36-40 count raw peeled and deveined shrimp
1 pound refrigerated or canned white and/or lump crabmeat
5 tablespoons olive oil
2 garlic cloves, crushed with press
¼ cup finely chopped celery
¼ cup finely chopped red bell pepper
¼ cup finely chopped minced yellow onion
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh chives
1 teaspoon Worcestershire sauce
¾ teaspoon kosher salt
¼ teaspoon ground black pepper
1 pinch cayenne pepper
Chef Robert Irvine's Lemon-Caper Rémoulade Sauce: Here >>
Crab Cakes Procedure:
1. Prepare Lemon-Caper Rémoulade: In small bowl, stir together all ingredients. Refrigerate
until ready to serve.
2. Prepare Crab Cakes: In food processor with knife blade attached, add bread and process to coarse crumbs; set aside. Add shrimp to food processor and process until smooth. Transfer shrimp to medium bowl; add crabmeat and stir until well blended.
3. In large skillet, heat 1 tablespoon oil over medium heat. Add garlic, celery, bell pepper and onion, and cook 2 minutes. Gently fold vegetable mixture into crab mixture. Stir in lemon juice, chives, Worcestershire, salt, pepper and cayenne. Gently fold half of breadcrumbs into crab mixture.
4. Line rimmed baking pan with plastic wrap. Form about 2 tablespoons crab mixture into bite-sized cakes; transfer to prepared baking pan. In batches, lightly coat crab cakes with remaining breadcrumbs. In large skillet, heat remaining 4 tablespoons oil over medium heat. Carefully add crab cakes to pan; cook 2½ minutes per side or until golden brown. Transfer crab cakes to paper towels to drain. Serve with Lemon-Caper Rémoulade.
Recipe Type: Authentic
Recipe Author: Chef Robert Irvine
Magazine: Chef Ref Foodie
Original Photograph By: syscoezine.com
Photograph Retouched By: Recipe Spy
Recipe Source: http://syscoezine.com/13Foodie/docs/book.pdf