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| JENN’S CAROLINA CRAB-CAKES |
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| Ingredients |
2/3 c Mayo
2 T Smooth Dijon Mustard
1 T Fresh Lemon Juice
1/2 t Tabasco
1/2 t Worcestershire
1/4 t Fresh Ground Black Pepper
3 ea Scallions, sliced
1/3 c Pureed Saltine Crackers
2 lbs Jumbo Lump Crab Meat
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| Ingredients for Dijon Aioli |
6 Medium Egg Yolks
1/2 c Extra Virgin Olive Oil
2 T Smooth Dijon Mustard
2 T Whole Grain Dijon Mustard
1/4 t Fresh Ground Black Pepper
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| Method |
| Combine all ingredients except lump crab meat in mixing
bowl and let rest 5 minutes.
Mixture should be a moist-paste consistency.
Gently fold the crab into the mixture, do not over mix!
Portion into four ounce cakes, they should be approximately
1/2 inch thick.
Heat medium saute pan to medium high then add 1 tea
spoon vegetable oil.
Place cakes in pan and arrange on plate, garnish with Dijon
aioli. |
| Method for Dijon Aioli |
| Place egg yolks in food processor and whip until color
changes to a pale yellow.
Slowly add olive oil.
Stop the food processor and add rest of ingredients.
Pulse the processor just until mixed.
Using a funnel place the sauce in a small squeeze bottle and
garnish the crabcakes. |
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