Crab Cakes IG

By mariannefeldman

1999, The Barefoot Contessa Cookbook, All Rights Reserved

Note: Reduce liquid ingredients, dredge cakes in panko before sauteeing
1 lb crab yields 27 wonton cups

Ingredients

• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 3/4 cup small diced red onion (1 small onion)
• 1 1/2 cups small diced celery (4 stalks)
• 1/2 cup small diced red bell pepper (1 small pepper)
• 1/2 cup small diced yellow bell pepper (1 small pepper)
• 1/4 cup minced fresh flat-leaf parsley
• 1 tablespoon capers, drained
• 1/4 teaspoon hot pepper sauce (recommended: Tabasco)
• 1/2 teaspoon Worcestershire sauce
• 1 1/2 teaspoons crab boil seasoning (recommended: Old Bay, used Chesapeake Bay, penzeys) - use a little less Chesapeake Bay-for wontons use 1 tsp
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 pound lump crabmeat, drained and picked to remove shells
• 1/2 cup plain dry bread crumbs
• 1/2 cup good mayonnaise-for wontons use 1/4 cup
• 2 teaspoons Dijon mustard
• 2 extra-large eggs, lightly beaten -for wontons use 1 1/2 eggs
• For frying
• 4 tablespoons unsalted butter
• 1/4 cup olive oil

Details

Servings 26
Adapted from foodnetwork.com

Preparation

Step 1

Place the 2 tablespoons butter, 2 tablespoons oil, onion, celery, red and yellow bell peppers, parsley, capers, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes.
Cool to room temperature.
In a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs.
Add the cooked mixture and mix well.
Cover and chill in the refrigerator for 30 minutes. Shape into bite-sized crab cakes.

*Heat the butter and olive oil for frying over medium heat in a large saute pan.
Add the crab cakes and fry for 4 to 5 minutes on each side, until browned.
Drain on paper towels; keep them warm in a 250 degree oven and serve hot.

*OPT: Wonton cups
Spray muffin pan, line w/1 wonton wrapper, sprinkle w/some bread crumbs & insert 2nd wrapper
Fill each wonton cup w/crab filling
Sprinkle top w/breadcrumbs, spray w/Pam
Bake til wonton wrappers browned

*Try: sealing into dumplings or beggars purses

Rémoulade sauce:
makes 3/4 C.
1/2 C. mayonnaise
2 T. small-diced pickles
1 t. coarse-grain mustard
1 T. champagne or white vinegar
pinch kosher salt
pinch freshly ground black pepper

Place all ingredients in a food processor fitted with a steel blade and pulse several times until the pickles are finely chopped and all the ingredients are well mixed but not puréed.

Thousand Island Dressing:
the dressing:
3/4 cup mayonnaise
1/4 cup ketchup
1 teaspoon minced capers
1 teaspoon minced gherkins
1 tablespoon sweet pickles
1 teaspoon lemon juice
Pinch kosher salt
Pinch freshly ground black pepper

For the dressing, place the mayonnaise, ketchup, capers, gherkins, sweet pickles, lemon juice, salt and pepper in a bowl, and stir until blended.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/roasted-shrimp-with-thousand-island-dressing-recipe.html?oc=linkback