Seafood
Crab Cakes
Perfect appetizer for a holiday and large gatherings.
Serve with a variety of aioli, such as saffron, basil and citrus.
Author
Evo America
Servings
12
Temperature
Medium
Ingredients
- 3 pounds lump crab meat
- 1 cup carrots, finely diced
- 1 cup celery, finely diced
- 1 cup onion, finely diced
- 1 cup red pepper, finely diced
- 1 lime, juiced
- 1 egg, whipped till fluffy
- 1/4 cup mayonnaise, sour cream or yogurt
- 2 tablespoons coarsely chopped tarragon
- 1 tablespoon coarsely chopped parsley
- 2 teaspoons paprika
- 1/2 tablespoon Tabasco
- 1 teaspoon Worcestershire sauce
- 1 to 1 1/2 cups bread crumbs
- To taste salt & pepper
Method
- Sauté the carrots, celery, onion and red pepper until they begin to caramelize.
- Remove from heat and blend in paprika and allow to cool and bloom into mire poix.
- Meanwhile, whip eggs until fluffy and fold in mayonnaise or other preferred alternative, Tabasco, lime juice and Worcestershire, and combine with crab.
- Add sautéed mire poix fresh herbs, salt and pepper and 2/3 of the bread crumbs.
- Mix thoroughly and check moisture and consistency to make cakes. Add more bread crumbs as needed.
- Form 2oz. cakes and coat with bread crumbs as being formed.
- Cook one or two on the Evo Grill to check flavor and adjust as necessary.