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Ingredients:
1 can / 1 lb.
1 each
1/8 tsp.
1 each
1 3/4 cup
1 1/2 tsp.
1/2 tsp.
1/2 tsp.
1 1/2 cup
1/2 cup
To taste
For plating
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Crab Meat (drained/pickled)
green onion (finely sliced)
cayenne pepper (ground)
whole egg
Panko breadcrumbs (spun in food processor and strained)
dry mustard
garlic powder
onion powder
vegetable oil
prepared remoulade (recipe follows)
salt and black pepper
roasted pineapple slices (recipe follows)
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Preparation:
Place crabmeat, green onion, garlic powder, onion powder, dry mustard, cayenne pepper, egg, and 1 cup breadcrumbs (reserve the rest for later) into food processor. Next, add the prepared remoulade with the other ingredients.
Pulse to combine the ingredients; the consistency should be moist enough to form cakes, but not so moist that they fall apart. If too moist, add a little more breadcrumbs and pulse. If too dry (mixture will crumble when you try to pack it), add more remoulade 1 tablespoon at a time until the consistency is correct.
Roll Mixture to 1 1/2 inches in diameter and about 1 to 1 1/2 inches thick. Place on a clean plate.
Pour remaining 3/4 cup of breadcrumbs into a mixing bowl. Stir in a pinch of salt and black pepper. Roll crab cakes in the breadcrumb mixture to coat. Set on a clean surface.
Pour oil into a small frying pan set over medium-high heat (oil should be approximately 2 inches deep) and heat for 1 minute or until a few breadcrumbs begin to sizzle right away when dropped into the oil. Carefully place crab cakes in the hot oil and reduce heat slightly to prevent overheating and splattering. Fry crab cakes 1-2 minutes or until golden brown.
Plate as shown in photograph.
Remoulade
Ingredients:
|
1/8 tsp.
2 tbsp.
1 tbsp.
2 tbsp.
1 1/2 cup
1 1/2 tsp.
1/2 tsp.
1 tbsp.
1/2 cup
To taste
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Worcestershire sauce
green onion (finely sliced)
fresh parsley leaves (chopped)
sweet pickles (diced small)
mayonnaise
dijon mustard
garlic powder
extra virgin olive oil
lemons (juiced)
black pepper |
Preparation:
Combine all ingredients. Mix well and refrigerate for at least 1 hour prior to use.
Roasted Pineapple
Ingredients:
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1 whole
3 sprigs
1 1/2 tbsp.
1 tbsp.
As needed
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pineapple (peeled)
fresh thyme
whole butter (softened)
vegetable oil
aluminum foil |
Preparation:
Tear off a piece of aluminum foil large enough to wrap around the entire peeled pineapple. Place pineapple on aluminum foil and add butter, thyme, and oil. (The oil will prevent the butter from burning.) Wrap well and roast pineapple at 350 degrees for approximately 1 hour or until soft. Allow pineapple to cool in the foil to room temperature. Cut into ¼” thick slices. |
