Italian Gourmet Crab Cake Recipe
by Chef Joe Bompartito of Taste of Italy 2
4 tablespoons unsalted butter
1 1/2 cup fine bread crumbs
1 tablespoon kosher salt
1 teaspoon freshly ground pepper
1 pound Lump crab meat; if unavailable, substitute any fresh crabmeat
1/4 cup sour cream
About 1/2 cup all purpose flour, plus additional for coating
3 tablespoons vegetable oil
2 cups mayo
1 tbls Dijon
1 tbls whole grain mustard
3 tbls gherkins, fine chopped
1 tbls sriracha
2 tbls sherry vinegar
1 tsp Spanish paprika
3 tbls minced shallot
For sauce: Whisk ingredients together in a mixing bowl.
For crab cakes: Melt the butter in a large sauté pan over medium heat. Add the bread crumbs, salt and pepper and stir with a large spoon until the butter is fully incorporated. Remove from the heat and let cool.
Place the crabmeat in a large bowl and pick through it removing any bits of shell. Add the lemon juice to the crabmeat and toss. Mix in the sour cream, 1/2 cup flour, and the bread crumbs. Form the crab mixture into 6 hamburger size patties each about 1/2 inch thick. (If the mixture seems too wet, add a little more flour.) Coat each crab cake with flour.
Warm the vegetable oil in a large sauté pan over medium high heat until hot. Add the crab cakes and cook until very brown, about 2 minutes on each side.
Place one crab cake onto each of the warm plates. Garnish on with remoulade.
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