Chef Steve Coppolillo from Rosebud Restaurants shares his Crab cakes recipe.
RECIPE: CRAB CAKES
Recipe Yield: 4 – 6oz Crab cakes
– 1lbs. of pre-cooked Alaskan King Crab
– 2 egg yolks
– 3 shakes of Tabasco
– 3oz of breadcrumbs
– 1/2 red bell pepper
– salt to taste
– 1 tablespoon – dill
– 1 Tablespoon – parsley
– 1 Tablespoon – lemon juice
– 1 Tablespoon – sour cream
– 2 Tablespoons – mayonnaise
First Step: Mix all wet ingredients together in a large mixing bowl.
Second Step: Add all dry ingredients to mixing bowl and combine.
Third Step: Add crab meat
Fourth Step: Make crab cake patty (6oz each)
Fifth Step: Dredge each cake in a little flower, egg wash, and breadcrumbs
Sixth Step: Brown each crab cake on both sides in a medium frying pan using clarified butter
Seventh Step: Place in 350 degree oven for 5 minutes