Friday, September 30, 2016

Crab Cakes

Unfortunately, I didn't snap a photo of these guys as I was too busy laboring over making them.I can, however, share the recipe. Amounts are iffy though, this was a batch of 500 bite-sized cakes.

Crab Cakes
24 pounds frozen flaked crab meat; thawed, squeezed dry and picked through
6 whole celeriac, peeled, steamed, and mashed
6 medium potatoes, peeled, steamed, and mashed
6 red bell peppers, brunoise
6 green onions, thinly sliced
6 shallots, diced and sauteed
6 cloves garlic, diced and sauteed
1/2 cup reduced white wine
salt, to taste
pepper, to taste
lemon juice, to taste
paprika, to taste
cayenne pepper, to taste

Mix all together well with your (gloved) hands in a very large bowl, Form into crab cakes using an ice cream scoop, or press mixture onto a sheet pan, flatten, freeze briefly, and cut with a round cutter. 
Sear on both sides until golden, then heat in the oven until hot throughout.

These cakes are a really easy prep-ahead, make-ahead deal. The mix can be made ahead and chilled in the bowl, the cakes can be formed ahead of time and chilled, the cakes can be seared ahead and chilled, or all of the above, and reheated in the oven to serve!

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