Chef: Cris Comerford, White House Executive Chef, Washington, D.C.
Seafood: crabmeat
Produce: lemon, Italian parsley, spring onions,
Dairy: sour cream, egg
Seasonings: salt, pepper
Sauces: Dijon mustard, Worcestershire sauce, Tabasco sauce
Other: panko bread crumbs, oil
Cooking Method: stovetop
Prep Time: 16 minutes
Cook Time: 6 minutes
Total Time: 20 minutes
Yields: 4
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Ingredients:
500 g jumbo lump crabmeat, cleaned, shells removed (17.6 Ounces)1 tbsp sour cream
1 tbsp mayonnaise
50 g Italian parsley, coarsely chopped (50 Grams = 1.76 Ounces)
50 g spring onions, chopped (50 Grams = 1.76 Ounces)
1 lemon, completely zested and juiced
1 tbsp Dijon mustard
5 ml Worcestershire sauce (5ml = 1.01 teaspoons)
5 ml Tabasco sauce (5ml = 1.01 teaspoons)
120 g plain flour seasoned with salt and pepper (120g = 4.2 Ounces)
1 egg, beaten
150 g panko bread crumbs (150g = 5.29 Ounces)
250 ml oil for pan frying (250ml = 8.45 Ounces)
salt and pepper to taste
Procedure:
1. In a large mixing bowl, gently mix the crabmeat, sour cream, mayonnaise, parsley and spring onions. Add the lemon zest and juice, mustard, Worcestershire sauce and Tabasco sauce. Mix gently and season with salt and pepper. Form into 60-g (2.1 ounces) crab balls; set aside.
2. Take out three plates and add the seasoned flour to the first plate, the beaten egg to the second, and the breadcrumbs to the third. Coat the crab balls in the seasoned flour, then the egg, then the breadcrumbs. Gently form into 20-mm-thick patties.
3. In a medium cast iron frying pan, heat oil until a thermometer registers 180°C/350°F. Shallow fry the crab cakes for 3 minutes per side.
1. In a large mixing bowl, gently mix the crabmeat, sour cream, mayonnaise, parsley and spring onions. Add the lemon zest and juice, mustard, Worcestershire sauce and Tabasco sauce. Mix gently and season with salt and pepper. Form into 60-g (2.1 ounces) crab balls; set aside.
2. Take out three plates and add the seasoned flour to the first plate, the beaten egg to the second, and the breadcrumbs to the third. Coat the crab balls in the seasoned flour, then the egg, then the breadcrumbs. Gently form into 20-mm-thick patties.
3. In a medium cast iron frying pan, heat oil until a thermometer registers 180°C/350°F. Shallow fry the crab cakes for 3 minutes per side.
Recipe Type: Authentic
Recipe Author: Chef Cris Comerford
Chef's Background: White House Executive Chef, Washington, D.C
Magazine / Publication: Discover America Great American Food Stories
Original Photograph By: americanspaces.state.gov
Photograph Retouched By: Recipe Spy
Recipe Source: https://americanspaces.state.gov/home/sites/default/files/documents/Great-American-Food-Stories.pdf
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