CRISPY CRAB CAKES

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CRISPY CRAB CAKES

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Ingredients

Adjust Servings:
1 kilogram crab meat fresh, lump
4 egg yolk
180 grams mayonnaise
50 grams Dijon Mustard
45 grams bread crumbs
5 grams Cajun spice mix
3 dashes tabasco sauce
2 limes juice only
white pepper from the mill
sea salt flakes
  • Serves 12
  • Medium

Ingredients

Directions

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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 crab meat combined with the mild spiciness of the Cajun spice and the Tabasco is what I like on it. Feel free to add more Tabasco and chili sauce as you like, it is really up to everyone’s individual taste. The quality of the crab meat is very important for the final product to come out right. I like to use pasteurized lump crab meat, for the crab cakes. These crab cakes are best served with either a salsa, guacamole or roasted bell pepper coulis.

 

  1. Combine the mayonnaise, egg yolks, mustard, lemon juice, Cajun spice and Tabasco in a bowl and whisk well to a smooth sauce.
  2. Add the crab meat to the mayonnaise mixture and gently combine, so that the lump crab meat keeps intact as much as possible.
  3. Add 2/3 of the breadcrumbs and work it gently into the crab cake mixture. Shape the crab meat into disks of approximately 2 inch (6 cm) diameter and 1 inch (3 cm) height.
  4. Roll the crab cakes in the remaining breadcrumbs, ensuring that they are covered on all sides.
  5. 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.

Thomas Wenger

Born in Bern, Switzerland, Thomas followed in the footsteps of his mother and entered a three-year cooking apprenticeship program and graduating it at the age of 20. Working a few short stints in a winter ski resort and a city hotel in Basel/Switzerland during the following years he took the opportunity to work in New York in 1986.

What was originally planned as a one-year experience in New York lasted three years and went on to a global career, which led him to Australia and on to Hong Kong in 1990.

For the past 15 years, Thomas has explored South East Asia and it’s cuisines and regional specialties. He worked in some of the most exciting cities in the world – Singapore, Hong Kong and Bangkok and his culinary style reflects the many experiences and the people he worked with.

Throughout his career, Thomas liked the challenges and diversity of hotel operations. He recently joined a Hotel & Restaurant Management school in Manila, Philippines as Senior Culinary Faculty.

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