Chef Bobby Fitzgerald from the White Chocolate Grill shows us how to make Crab Cakes.
1 pound lump crab meat
1/4 cup mayonnaise
1/4 cup fresh bread crumbs
2 TBS Spicy Brown Mustard
1/2 tsp blackening spice
1 whole egg
Method
1. Combine all ingredients gently in a bowl until just combined.
2. Allow mix to set for 1 hour regrigerated.
3. Portion into 4 oz. cakes and reserve for service.
4. Preheat oven to 450 degrees.
5. Place crabcakes on a buttered pan and place in oven and cook until lightly golden brown and hot.
6. remove from a place on a warm plate and serve with tartar sauce.
1 pound lump crab meat
1/4 cup mayonnaise
1/4 cup fresh bread crumbs
2 TBS Spicy Brown Mustard
1/2 tsp blackening spice
1 whole egg
Method
1. Combine all ingredients gently in a bowl until just combined.
2. Allow mix to set for 1 hour regrigerated.
3. Portion into 4 oz. cakes and reserve for service.
4. Preheat oven to 450 degrees.
5. Place crabcakes on a buttered pan and place in oven and cook until lightly golden brown and hot.
6. remove from a place on a warm plate and serve with tartar sauce.
