Prime Crabcake Recipe
Jumbo Lump Cake | Softshell | Remoulade Yellow Pepper Coulis | Heirloom Tomato
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Ingredients
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Crabcake
Remoulade
Yellow Pepper Coulis
Heirloom Tomato Salad
Method
Crabcake Preparation
- 1
Mix Ingredients
In a large mixing bowl, combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and egg. Gently fold the ingredients together to avoid breaking the crab meat.
- 2
Add Breadcrumbs
Gradually add the breadcrumbs to the mixture. Season with salt and black pepper to taste. Mix until just combined.
- 3
Form Patties
Using your hands, form the mixture into 6-8 equal-sized patties. Place them on a plate and refrigerate for at least 30 minutes to set.
- 4
Cook Crabcakes
In a large skillet, heat the cooking oil over medium heat. Cook the crabcakes for 4-5 minutes on each side or until golden brown. Remove and drain on paper towels.
Remoulade Preparation
- 5
Combine Ingredients
In a small bowl, mix together the mayonnaise, Dijon mustard, chopped capers, chopped parsley, lemon juice, and garlic powder. Season with salt and black pepper to taste.
- 6
Chill
Refrigerate the remoulade for at least 15 minutes before serving to allow flavors to meld.
Yellow Pepper Coulis Preparation
- 7
- 8
Blend Coulis
Transfer the sautéed mixture to a blender and blend until smooth. Season with salt and black pepper to taste.
Heirloom Tomato Salad Preparation
- 9
Prepare Salad
In a serving bowl, layer the sliced heirloom tomatoes and fresh basil leaves.
- 10
Dress Salad
Drizzle with olive oil and balsamic vinegar. Season with salt and black pepper to taste. Toss gently to combine.
