Gourmet Crab Cakes
Gourmet Crab Cakes
For your cooking pleasure we have something wonderful for you,
and it is…
… drum-roll, please…
gourmet crab cakes
These crab cake delicacies are not for the masses. That’s because it uses nothing but the best type of crab meat…Jumbo Lump Crab. Even the millionaires of the world order this crab cake on special occasions.
But one thing is for sure, if you make this recipe you are sure to make a huge impression on someone. I hope they are special and deserving.
Whenever you use the best kind of crab meat, you can expect a huge expense. Unless, of course, you have been using our crab catching guide.
But they are sooo worth it!
Nothing beats a juicy crab cake with generous chunks of flaky white crab meat nestled in a perfect hamburger like patty, sprinkled with pixie flour and bathed in a sizzling buttery pan.
If you have ever been to a fine dining establishment and crab cakes were on the menu, there is a good chance that they are comparable to these ones.
The devil is in the details when it comes to making gourmet foods and these crab cakes are no exception. From marinating the crab meat to infusing the butter for baking, we’ll show you exactly what those details are. You will be channeling your inner culinary artist in no time.
These are great for when you are in the mood for making weird noises with the emphasis on the mmm sound.
Ingredients:
1 fennel bulb diced
1 small onion diced
1/4 cup of olive oil
1/2 cup of milk
2 cloves of garlic minced
1 Tablespoon of butter
1 1/2 Tablespoons of flour
1 lb of Jumbo lump crab meat
1 egg beaten
1 Tablespoon of fennel greens minced
1 Tablespoon of lemon zest
1 cup of flour for dredging
oil for frying (to make one inch in the pan)
Method to the Rad-ness:
Preheat the oven to 375 degrees F.
Place the fennel and onion on a baking sheet and drizzle with olive oil. Place them in the heated oven for 30-40 minutes or until the vegetables are brown and tender.
In a small sauce pan over medium heat add the milk and garlic. Let simmer (but not boil) for 1 minute stirring constantly.
In a small bowl mix together the butter and 1 1/2 Tablespoons of flour. Gradually add to the simmering milk pan whisking constantly. Once the sauce thickens remove from heat, usually about 2-3 minutes.
In a medium sized bowl add the roasted vegetables, milk sauce, egg, fennel greens, garlic and lemon zest. Mix together well. Using your hands, gently fold in the crab meat taking care not to break apart the lumps of crab.
Form into eight equally sized crab cakes and place them on a baking sheet. Cover and refrigerate for 1 hour before cooking.
Heat the oil a heavy frying pan on medium high heat.
Add the flour into a small bowl. Lightly dredge both sides of the crab cake and place them in the heated oil four at a time. Cook them for 4 minutes then flip them and cook the other side for four minutes.
- 1 fennel bulb diced
- 1 small onion diced
- ¼ cup of olive oil
- ½ cup of milk
- 2 cloves of garlic minced
- 1 Tablespoon of butter
- 1½ Tablespoons of flour
- 1 lb of Jumbo lump crab meat
- 1 egg beaten
- 1 Tablespoon of fennel greens minced
- 1 Tablespoon of lemon zest
- 1 cup of flour for dredging
- oil for frying (to make one inch in the pan)
- Preheat the oven to 375 degrees F.
- Place the fennel and onion on a baking sheet and drizzle with olive oil. Place them in the heated oven for 30-40 minutes or until the vegetables are brown and tender.
- In a small sauce pan over medium heat add the milk and garlic. Let simmer (but not boil) for 1 minute stirring constantly.
- In a small bowl mix together the butter and 1½ Tablespoons of flour. Gradually add to the simmering milk pan whisking constantly. Once the sauce thickens remove from heat, usually about 2-3 minutes.
- In a medium sized bowl add the roasted vegetables, milk sauce, egg, fennel greens, garlic and lemon zest. Mix together well. Using your hands, gently fold in the crab meat taking care not to break apart the lumps of crab.
- Form into eight equally sized crab cakes and place them on a baking sheet. Cover and refrigerate for 1 hour before cooking.
- Heat the oil a heavy frying pan on medium high heat.
- Add the flour into a small bowl. Lightly dredge both sides of the crab cake and place them in the heated oil four at a time. Cook them for 4 minutes then flip them and cook the other side for four minutes.
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