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Ingredients
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Crab Cake
Succotash
Crab Bisque
Method
Crab Cake Preparation
- 1
Prepare the Mixture
In a large mixing bowl, combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, and half of the breadcrumbs. Gently fold the mixture until well combined, being careful not to break up the crab meat.
- 2
Form the Cakes
Add the chopped parsley, salt, and black pepper to the mixture. Mix gently. Form the mixture into patties, about 1/2 inch thick. Coat each patty with the remaining breadcrumbs.
- 3
Chill the Cakes
Place the crab cakes on a parchment-lined baking sheet and refrigerate for at least 30 minutes to firm up.
- 4
Succotash Preparation
- 5
Sauté Vegetables
In a saucepan, melt the butter over medium heat. Add the diced red bell pepper and chopped green beans. Sauté for 3-4 minutes until slightly tender.
- 6
Add Corn
Stir in the fresh corn kernels. Season with salt and black pepper. Cook for another 5 minutes, stirring occasionally until the vegetables are tender and heated through.
Crab Bisque Preparation
- 7
- 8
Add Tomato Paste
Stir in the tomato paste and cook for an additional 2 minutes.
- 9
Add Stock and Simmer
Pour in the fish stock or seafood broth, bringing it to a gentle simmer. Let it simmer for 10 minutes.
- 10
Blend the Bisque
Use an immersion blender to blend the soup until smooth. Stir in the heavy cream, add the jumbo lump crab meat, cayenne pepper, salt, and black pepper. Simmer for another 5 minutes until heated through.