Ingredients
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1 kilogram crab meat fresh, lump
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4 egg yolk
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180 grams mayonnaise
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50 grams Dijon Mustard
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45 grams bread crumbs
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5 grams Cajun spice mix
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3 dashes tabasco sauce
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2 limesjuice only
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white pepper from the mill
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sea salt flakes
Directions
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.
- Combine the mayonnaise, egg yolks, mustard, lemon juice, Cajun spice and Tabasco in a bowl and whisk well to a smooth sauce.
- Add the crab meat to the mayonnaise mixture and gently combine, so that the lump crab meat keeps intact as much as possible.
- 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.
- 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.
