Food Wine Sleep

Ingredients List

1 kg (2 lb) lump crab meat, cooked
4 pc egg yolk
180 g (6 oz) mayonnaise
60 g (2 oz) Dijon mustard
30 g (1 oz) Cajun spice
45 g (1 1/2 oz) bread crumbs, fresh
5 g (1/6 oz) Tabasco (or to taste)
2 pc lime, juice only
sea salt
white pepper from the mill
corn oil for frying

Recipe Description

This recipe has been with me for a while and I am using it in small cakes for cocktail parties or as an appetizers. It actually was given to me by my colleague Liana Doyle with whom I had the pleasure to work with a few years ago. The tender texture and the sweetness of the crabmeat combined with the mild spicyness of the Cajun spice and the tabasco is what I like on it. Feel free to add more Tabasco and chilli sauce as you like, it is really up to everyonce individual taste. The quality of the crabmeat is very important for the final product to come out right. I like to use pasteurized lump crabmeat, for the crab cakes. These crabcakes are best served with either a salsa, guacamole or roasted beell pepper coulis.

Method Description

Combine the mayonnaise, egg yolks, mustard, lemon juice, Cajun spice and Tabasco in a bowl and whisk well to a smooth sauce.
Add the crabmeat to the mayonnaise mixture and gently combine, so that the lump crabmeat keeps intact as much as possible.
Add 2/3 of the breadcrumbs and work it gently into the crab cake mixture.
Shape the crabmeat into disks of approximately 2 inch (6 cm) diameter and 1 inch (3 cm) height.
Roll the crab cakes in the remaining breadcrumbs, ensuring that they are covered on all sides.
Fry them gently over low heat in the vegetable oil. Keeping the oil on low heat will ensure that the crab cakes are hot throughout while the crab cakes are getting golden brown.