Jumbo lump crab cakes

1 servings

Ingredients

Quantity Ingredient
1 cup Soy oil
½ cup Chopped onions; small dice
¾ cup Chopped peppers; (red, green and
; yellow), small dice
3 Egg yolks
¼ cup Fresh lime juice
¼ cup Dijon mustard
½ tablespoon Hot pepper sauce
1 tablespoon Vietnamese fish sauce
1 tablespoon Freshly ground white pepper
1¼ pounds Jumbo lump crabmeat from Maine
1½ tablespoon Dill; chives and parsley,
; cleaned, stems
; removed and roughly
; chopped
¼ Loaf of fresh bread; crust removed,
; processed into
; crumbs
1 cup Japanese bread crumbs; Panko
Vegetable oil for sauteing

Directions

In a saucepan over medium heat, place the oil, onions, and peppers, and simmer until tender, about 7 minutes.

Combine the 3 egg yolks, lime juice, mustard, hot pepper sauce, fish sauce, and white pepper in a large bowl.

Remove the oil and vegetables from the heat. Slowly pour into the yolk mixture, whisking constantly. Begin by pouring with small splashes, incorporating the oil completely before adding more. The heat of the oil will cook the yolks as you go, and you should end up with a hollandaise-like sauce when all the oil has been blended. Return the bowl to the heat for 30 seconds, whisking constantly to insure that the sauce is fully incorporated.

Set the sauce down over a bowl of ice and whisk to cool quickly.

Refrigerate the sauce, covered, until well-chilled.

Pick over crabmeat to remove any shell pieces. Add the herbs add the herbs and gently toss, taking care not to break up the crab. Add two or three heaping tablespoons of the chilled sauce to the crab and gently combine.

Add enough of the fresh breadcrumbs to bind the crab mixture. Check to see that the mixture is moist (the breadcrumbs will absorb moisture as the crab mixture sits) and add more sauce or breadcrumbs as needed. Add the white pepper and taste for seasoning. Spread Japanese breadcrumbs on a work surface and place ring mold on top.

Pat the crab into the mold and top with more Japanese breadcrumbs. Tap down to secure crumbs. Remove mold and set crab cakes aside. Repeat until all crab is used.

Heat ¼ of the vegetable oil in a large saute pan over medium heat.

Sauteing in batches, brown the crab cakes on both sides, about 2 minutes per side. Reserve on an ovenproof platter. Place platter in a pre-heated 350 degree oven until heated through, about 5 minutes, and serve.

Converted by MC_Buster.

Per serving: 304 Calories (kcal); 19g Total Fat; (51% calories from fat); 14g Protein; 25g Carbohydrate; 638mg Cholesterol; 2160mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 2½ Vegetable; ½ Fruit; 2 ½ Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW #CP0001 Converted by MM_Buster v2.0n.

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