Crab Cake Recipe
Creamy Andouille Weisenberger Grits, Holy Trinity, Lobster Cream
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Ingredients
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Crab Cakes
Andouille Weisenberger Grits
Holy Trinity
Lobster Cream
Method
Crab Cakes
- 1
Prepare the Mixture
In a large mixing bowl, combine the crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and the egg. Mix gently to avoid breaking the crab meat.
- 2
Add Breadcrumbs
Fold in the panko breadcrumbs to the crab mixture until well incorporated.
- 3
Form the Cakes
Shape the mixture into patties, about 2-3 inches in diameter. Place them on a plate or tray.
- 4
Cook the Cakes
In a large skillet, heat olive oil over medium heat. When hot, add the crab cakes and cook for about 4-5 minutes on each side, or until golden brown.
Andouille Weisenberger Grits
- 5
- 6
Add Cream and Sausage
Stir in the heavy cream, diced Andouille sausage, cheddar cheese, salt, and black pepper. Cook for an additional 5 minutes until the sausage is heated through.
Holy Trinity
- 7
Lobster Cream
- 8
Prepare the Lobster Cream
In a saucepan, combine the lobster stock and heavy cream. Bring to a simmer and reduce slightly, about 5-7 minutes. Stir in the butter, and season with salt and black pepper to taste.