Mascarpone Crab Cakes

By mluoceanbeach

Ingredients

• Crab Mixture:
• 1 lb. crab meat
• 3 oz. each red, green, yellow bell peppers, minced
• 1 TBSP cilantro
• 1/2 TSP garlic powder
• 6 oz. Mascarpone
• 1 1/2 TBSP parsley
• 2 TSP black pepper
• INGREDIENTS - Saffron Remoulade Sauce:
• 1 1/2 c. mayonnaise
• 2 TBSP relish
• 1 anchovy
• 1/4 TSP salt
• 1/4 TSP white pepper
• 1 TSP saffron
• INGREDIENTS - Breading:
• 1 c. flour
• 5 eggs, beaten
• 1 c. breadcrumbs
• 1/2 c. vegetable potato chips, light colored, finely ground
• 1/2 TBSP garlic powder
• 1/2 TBSP black pepper
• 2 TSP salt

Details

Servings 6
Adapted from acrestaurantweek.com

Preparation

Step 1

DIRECTIONS - Crab Mixture:
1. Combine crab meat, mascarpone and bell peppers in mixing bowl and incorporate until blended.
2. Add all seasonings and fresh herbs, incorporate well.
3. Cover and refrigerate for 20-30 minutes

DIRECTIONS - Saffron Remoulade Sauce:
1. Sweat out saffron in lightly-oiled saute pan and add to mayonnaise in mixing bowl. Whisk to blend.
2. Add relish and continue to incorporate with whisk.
3. Add seasonings and anchovies last, incorporating well.
4. Cover and store in refrigerator until ready for use.

DIRECTIONS - Breading:
1. Set up 3 small mixing bowls for a standard breading procedure.
2. Mix all seasonings into flour.
3. Beat 5 eggs in separate bowl (egg wash)
4. Combine breadcrumbs and vegetable chips in the last bowl for breading.
5. Shape 2 TBSP of crab mixture with your hands into small balls and dip into flour, then egg wash. Shake off excess egg mixture and coat with bread mixture.
6. Place in fryer or deep fry stove top.