Eliza Crab Cakes Recipe
lump crabmeat, corn maque choux, shoestring fries, ravigote sauce
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Ingredients
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Crab Cakes
Corn Maque Choux
Shoestring Fries
Ravigote Sauce
Method
Crab Cakes
- 1
Prepare the Mixture
In a large mixing bowl, combine the lump crabmeat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, bread crumbs, salt, and pepper. Gently mix until just combined, being careful not to break up the crabmeat too much.
- 2
Shape the Cakes
Form the mixture into patties, about 1/2 inch thick. Place them on a plate and refrigerate for at least 30 minutes to help them hold their shape during cooking.
- 3
Cook the Cakes
Heat olive oil in a large skillet over medium heat. Add the crab cakes and cook for about 4-5 minutes on each side or until golden brown and heated through. Transfer them to a paper towel-lined plate to drain excess oil.
Corn Maque Choux
- 4
- 5
Add Corn and Cream
Stir in the corn kernels, heavy cream, salt, black pepper, and cayenne pepper. Cook for an additional 5-7 minutes, or until the mixture is heated through and slightly thickened.
Shoestring Fries
- 6
Prepare Potatoes
Peel the russet potatoes and cut them into thin strips to create shoestring fries. Rinse them under cold water to remove excess starch and pat dry with paper towels.
- 7
Ravigote Sauce
- 8
Mix Ingredients
In a small bowl, combine the mayonnaise, Dijon mustard, capers, chopped parsley, lemon juice, salt, and black pepper. Mix until well combined. Adjust seasoning to taste.