Crab Cakes
Ingredients
Crab Cakes
- 1 lbs crab meat
- ½ cup celery small diced
- ¼ cup celery leaves finely chopped
- 1 cup red onions small diced
- ½ cup fresh parsley chopped
- ½ cup mayo
- 2 teaspoons paprika
- 2 teaspoons cumin
- 1 ½ cup crackers crumbled
- 3 tablespoons whole grain mustard
- The zest of one lemon
- 3 tablespoons lemon juice
- 1 teaspoon hot sauce
- 1 teaspoon grated ginger
- 2 yolks
- caviar to garnish optional
- 2 tablespoons butter
- 2 tablespoons olive oil
Sauce
- 1 cup mayo
- ½ cup pickles small diced
- ½ cup capers finely chopped
- ¼ cup fresh parsley chopped
- 1 teaspoon lemon juice
Instructions
- Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a medium sauté pan over medium heat. Add the onions and celery. Season with salt and pepper. Sauté for 5 minutes. Remove the pan from the heat and cool for 5 minutes.
- In a medium mixing bowl, combine the crab meat, parsley, celery leaves, paprika, cumin, lemon zest, lemon juice, ginger, hot sauce, crackers, mustard, and mayo. Mix to incorporate. Taste for seasoning. Add the yolks. Fold the cooled sauteed vegetables into the crab mixture. Mix again and set the mixture aside.
- Portion the filling into 1/3 cup balls. Form the balls into patties, about 1-inch thick. Pour the remaining olive oil and butter in a sauté pan. Gently lay the cakes in the oil and fry for 4 minutes on each side.
- For the sauce, combine all the ingredients in a bowl and stir to combine.