Seasoned Bread crumbs:
3 cups fresh French bread crumbs
1/3 cup freshly grated Romano
cheese (1 1/3 ounces)
1 tablespoon dried basil, crumbled
1 tablespoon dried oregano, crumbled
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cayenne pepper
1 teaspoon salt
Crab Cakes:
1 pound lump crab meat, sorted
1/3 cup mayonnaise (preferably homemade)
1/3 cup fresh French bread crumbs
1 egg
2 tablespoons fined diced green bell pepper
2 tablespoons finely diced green onion
1 tablespoon Worcestershire sauce
1 1/2 teaspoons Louisiana hot sauce
1 teaspoon Creole Seasoning
1/4 cup (1/2 stick) unsalted butter
Creole Sauce (recipe follows)
Fresh thyme sprigs
Sliced green onion (green part only)
For bread crumbs: Combine all
ingredients in shallow pan.
For Crab Cakes: Blend crab meat, mayonnaise, bread crumbs,
egg,
bell pepper, green onion, Worcestershire sauce, hot sauce and Creole Seasoning in
large bowl. (Can be prepared 6 hours ahead. Wrap crab
mixture and seasoned bread crumbs
separately and refrigerate.)
Form crab into 1 1/2-inch balls. Roll in seasoned bread crumbs,
pressing
to adhere. Flatten to 1/2-inch-thick rounds.
Melt butter in heavy large skillet
over medium-high heat. Add crab
cakes in batches (do not crowd) and cook until golden
brown, about
2 minutes per side. Drain on paper towels.
Spoon Creole Sauce onto plates.
Arrange 2 crab cakes on
each plate.
Garnish with thyme sprigs and green onion slices.
Serve immediately.
6 servings.
Creole Sauce:
1 tablespoon butter
1/2 cup diced green bell pepper
1/2 cup minced onion
3/4 cup plus 2 tablespoons
chicken stock
2/3 pound tomatoes, peeled, seeded, diced
1/2 cup tomato juice
1 bay leaf
1 teaspoon fresh thyme leaves
1/4 teaspoon (generous) paprika
1 teaspoon cornstarch dissolved in
1 1/2 tablespoons water
1/4 teaspoon Louisiana hot sauce
1/4 teaspoon (generous)
Creole Seasoning
Salt
Dried red pepper flakes
Melt butter in heavy medium saucepan over medium-low heat. Add
the bell
pepper and onion and cook until onion is translucent, stirring
occasionally, about 10
minutes. Add stock, tomatoes, tomato juice,
bay leaf, thyme and paprika. Bring to boil.
Reduce heat and simmer
45 minutes, stirring occasionally. Add the cornstarch, hot sauce and
Creole Seasoning. Season
with salt and red pepper flakes. Simmer
10 minutes, stirring
frequently.
Purée sauce in blender.
(Can be prepared one day ahead and refrigerated. Reheat
over low
heat, stirring frequently.) Makes about 1 2/3 cups.
Now (October
2009)...
Jumbo Lump Crabcakes
Mr. B's Bistro - New Orleans
Yield: Makes 8 cakes
“There
are crabcakes, and then there are Mr. B’s crabcakes. Ours are
so
good because
they’re primarily crabmeat, with a just enough bread-
crumbs
and mayonnaise to
hold the mixture together. We serve them
all day long -
they’re brunch under
poached eggs with hollandaise,
they’re lunch with
a salad, and they make a great
starter for dinner.
We recommend using Japanese breadcrumbs called panko here for
their
incredible
lightness. You can find them in specialty food
markets and
Asian markets. Fine
dried breadcrumbs can be used
in their place, but
the cakes won’t be as light.”
1 pound jumbo lump crabmeat, picked over
1/2 medium red bell pepper, diced fine
1/2 medium green bell pepper, diced fine
1/3 cup mayonnaise
1/4 cup Panko
3 scallions, sliced thin
juice of 1/4 lemon
1/4 teaspoon Crystal hot sauce
1/4 teaspoon Creole seasoning
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
Ravigote sauce as accompaniment
(recipe follows)
In a large bowl
combine crabmeat, bell peppers, mayonnaise, breadcrumbs, scallions, lemon juice,
hot sauce, and Creole seasoning, being careful not to break up crabmeat lumps.
Using a round cookie cutter (2 1/2 inches by 1 inch), fill cutter with mixture
and form into cakes. Place on a baking sheet. Chill cakes, uncovered, 1 hour to
help set.
Combine flour, salt,
and pepper on a plate and lightly dust cakes in flour.
In a large skillet
melt 1 tablespoon butter. Add half of cakes and cook over moderate heat until
golden brown, about 1 1/2 minutes each side. Cook the remaining cakes in the
same manner. Serve cakes with Ravigote.
Ravigote Sauce
Yield: Makes 1.5 cups
"This sauce is New
Orleans through and through. It can be served
with all sorts of seafood-boiled
shrimp and crab, crawfish, fried
oysters, and crabcakes."
2 1/2 teaspoons fresh
lemon juice
1/2 teaspoon dry mustard
1 1/4 cups mayonnaise
1/2 red bell pepper, diced fine
1/2 large Anaheim chile pepper or
green bell pepper,
1 hard-boiled egg, diced
1 tablespoon finely chopped flat leaf parsley
2 3/4 teaspoons prepared horseradish
1 1/4 teaspoon Dijon mustard
3/4 teaspoon dried tarragon
3/4 teaspoon hot sauce
kosher salt and white pepper to taste
In a medium bowl
whisk together lemon juice and dry mustard. Whisk
in mayonnaise, bell pepper, chile, egg, parsley, horseradish, mustard,
tarragon, hot sauce, salt, and
pepper.
The Mr. B's Bistro Cookbook:
Simply Legendary Recipes from New Orleans's
Favorite French Quarter Restaurant
Mr. B's Bistro
201 Royal Street , New Orleans, Louisiana 70130
(at the corner of Iberville Street - in the French Quarter)
504-523-2078
More Recipes from Mr. B's Bistro:
Shrimp Chippewa
Fettuccine with Shrimp and
Tasso
Grilled Trout with Spiced Pecans
Gumbo Ya Ya
New
Orleans Barbecued Shrimp
Pasta Jambalaya
