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Categories:
egg yolks unsalted butter olive oil celery stalk onion red bell pepper fennel bulb crabmeat Crystal salt eggs flour olive oil
Viewed: 9 - Published at: 2 years agoIngredients
- 2 large egg yolks
- 1/4 cup heavy whipping cream
- 1 tablespoon unsalted butter
- 3 tablespoons olive oil
- 1 celery stalk, finely chopped
- 1/2 small onion, finely chopped
- 1/2 small red bell pepper, finely chopped
- 1/2 small fennel bulb, finely chopped
- 1 pound picked Dungeness crabmeat
- 1/4 cup snipped chives
- 1/4 cup minced Italian parsley
- 1 tablespoon Crystal hot sauce
- 11/2 teaspoons salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 2 large eggs
- 1 cup panko (Japanese bread crumbs)
- 1 cup flour
- 3 tablespoons canola or olive oil
Method
- DIRECTIONS
- 1. Whisk the cream and egg yolks together.
- 2. Heat the butter and 2 tablespoons of olive oil in a skillet over medium heat. Add the celery, onion, bell pepper and fennel to the pan and cook until tender, about 10 minutes.
- 3. Add vegetables to the cream mixture, along with the crab, herbs, hot sauce, salt and pepper. Cover and refrigerate until ready to use, up to 1 day.
- 4. Whisk eggs in a small, shallow bowl. Add the panko to one plate and the flour to another.
- 5. Heat 1 tablespoon of oil in a skillet over medium heat. Form crab mixture into cakes about 21/2 inches around. Dredge each cake in the flour, then the egg, then the panko. Add to the pan about four at a time and cook on each side for about 4 minutes. Repeat with the remaining cakes in two batches. Serve with lemon wedges or mayonnaise.
