Ingredients:
1 teaspoon unsalted butter
3 stalks celery, finely chopped
3 tablespoons finely chopped yellow onion
1/3 cup mayonnaise
1/2 teaspoon good-quality curry powder
1½ teaspoons old Bay seasoning
1 teaspoon worcestershire sauce
1½ tablespoons Dijon mustard
1/2 teaspoon colman’s dry mustard
1½ tablespoons drained, finely chopped pimento
2 slices firm, close-textured italian white bread, crusts removed and finely chopped
1 pound lump crabmeat, gently squeezed to remove excess moisture
1/2 cup mango salsa, for serving Recipe >>
1 teaspoon minced flat-leaf parsley, for serving
lemon wedges, for serving
Procedure:
Place a small skillet over medium-low heat, and add the butter. Add the celery and onion, and stir. cover and sweat gently until tender, about 5 minutes. Remove from the heat and let cool.
In a large bowl, whisk together the mayonnaise, curry powder, old Bay, worcestershire, Dijon mustard, and dry mustard until evenly blended. Add the cooled celery mixture, chopped pimento, bread, and crabmeat. Toss the mixture very gently, breaking up some of the crabmeat but taking care to leave some lumps intact, until evenly mixed. Using your hands, form into 6 slightly flattened patties and place on a rimmed baking sheet. Cover and refrigerate for at least 1 hour, and up to 3 hours.
Preheat the oven to 350°. Place the baking sheet in the oven, and bake for 10 to 12 minutes, until the cakes are just heated through. Then place under a preheated broiler on high heat for about 1 minute, just until golden brown on top. With a metal spatula, carefully transfer the crab cakes to small, warmed serving plates. Place a generous tablespoon of mango salsa on the side. scatter the parsley around the edge of each plate, and serve at once, with lemon wedges
Recipe Type: Authentic3 stalks celery, finely chopped
3 tablespoons finely chopped yellow onion
1/3 cup mayonnaise
1/2 teaspoon good-quality curry powder
1½ teaspoons old Bay seasoning
1 teaspoon worcestershire sauce
1½ tablespoons Dijon mustard
1/2 teaspoon colman’s dry mustard
1½ tablespoons drained, finely chopped pimento
2 slices firm, close-textured italian white bread, crusts removed and finely chopped
1 pound lump crabmeat, gently squeezed to remove excess moisture
1/2 cup mango salsa, for serving Recipe >>
1 teaspoon minced flat-leaf parsley, for serving
lemon wedges, for serving
Procedure:
Place a small skillet over medium-low heat, and add the butter. Add the celery and onion, and stir. cover and sweat gently until tender, about 5 minutes. Remove from the heat and let cool.
In a large bowl, whisk together the mayonnaise, curry powder, old Bay, worcestershire, Dijon mustard, and dry mustard until evenly blended. Add the cooled celery mixture, chopped pimento, bread, and crabmeat. Toss the mixture very gently, breaking up some of the crabmeat but taking care to leave some lumps intact, until evenly mixed. Using your hands, form into 6 slightly flattened patties and place on a rimmed baking sheet. Cover and refrigerate for at least 1 hour, and up to 3 hours.
Preheat the oven to 350°. Place the baking sheet in the oven, and bake for 10 to 12 minutes, until the cakes are just heated through. Then place under a preheated broiler on high heat for about 1 minute, just until golden brown on top. With a metal spatula, carefully transfer the crab cakes to small, warmed serving plates. Place a generous tablespoon of mango salsa on the side. scatter the parsley around the edge of each plate, and serve at once, with lemon wedges
Original Photograph By: The Palm Restaurant/bluelilydesign.com
Photograph Retouched By: Recipe Spy
Restaurant: Palm Restaurant
Source: http://www.bluelilydesign.com/images/large/PALM_Fish_PressKit.pdf