Crab Cakes – The Best!
Simply the best ever! Developed years ago when I was consulting for Gloucester House Seafood Restaurant in NYC. An expensive treat but worth it.
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Servings: 6 Crab cakes
Calories: 262kcal
Ingredients
- 1 Lb Lump Crabmeat
- 1 each Egg, whole beaten
- 4 each Eggs, whites beaten
- 2 oz Hazelnuts chopped fine
- 1½ oz Crackermeal fine
- 2 oz Vegetable Mix prepared
- 1 oz Parsley chopped
- 2 oz Clarified Butter to butter moulding cups
Vegetable Mix
- 2 oz Onion very finely diced
- 2 oz Celery very finely diced
- 2 oz Carrot very finely diced
- 1 oz Red Pepper very finely diced
- 1 oz Green Pepper very finely diced
- 1 oz Yellow Pepper very finely diced
Instructions
- Spread the crabmeat out on a large platter
- Very gently, check for any cartilage pieces and remove.
- Mix the vegetables with the eggs and hazelnuts.
- VERY GENTLY fold in the crabmeat and then the crackermeal with the parsley, taking great care to keep the lumps of the crabmeat whole.
- Gently form cakes in a buttered cup or mould and turn out onto a buttered tray.
- Refrigerate to firm up before cooking.
- Brush the crab cakes with melted butter and broil until golden brown.
- Finish cooking in a medium oven.
- Serve with mustard sauce. (additional garnish may be added such as salad if desired).
Vegetable Mix
- Saute the onion, celery and carrot until melted and a golden colour.
- Add the peppers and saute until cooked.
- Chill before use.
Nutrition
Calories: 262kcal | Carbohydrates: 11g | Protein: 17g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 57mg | Sodium: 718mg | Potassium: 370mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2692IU | Vitamin C: 33mg | Calcium: 74mg | Iron: 2mg