Crab Cake
Ingredients
For the Crumbs:
- 4 ounces approx. Panko or Salt-Free Saltine Cracker Crumbs (or any cracker you like, just be sure to grind it VERY fine with your food processor)
- ½ teaspoon Garlic Salt
- ½ teaspoon Herbs De Provence
For the Mousse:
- 2 Egg Whites
- ¼ pound Salmon cut into ¼" inches pieces
- 1 tablespoon Garlic chopped
- About 1 tablespoon Fresh Dill
- Salt and Pepper to taste
For the Cakes:
- 1 pound Crab cut into ¼ inch pieces
- ¼ Green Bell Pepper finely diced
- ¼ Red Bell Pepper finely diced
- ¼ Yellow Bell Pepper finely diced
For the Sauce:
- ½ cup Mayonnaise
- ¼ cup Sour Cream
- 2 tablespoons Country Mustard with Seeds
- 1 dash of Hot Sauce
- Salt and Pepper to taste
Instructions
For the Crumbs:
- Using your food processor, process the crumbs until very fine.
For the Mousse:
- In a food processor, combine the egg whites, salmon, garlic, and salt & white pepper to taste. Mix until all ingredients create a mousse.
For the Sauce:
- In a glass bowl, mix all ingredients and adjust to your liking. All measurements are really approximate.
For the Cakes:
Preheat Oven to 375˚F 190˚C
- In a large glass or stainless steel bowl, combine the crab, bell peppers and the mousse and mix until well coated. Divide into balls. Form a cake using the PVC ring (3" diameter by 1" thick). Roll into the crumbs until totally coated.
- Cool the cakes in the refrigerator or freezer for about 1 hour. In a non-stick sauté pan, heat some extra-virgin olive oil. Sauté the cakes until golden brown on one side. Turn them over and cook for a couple more minutes. Transfer onto a cookie sheet lined with a silicone mat and bake for about 10 minutes or until inside temperature reaches 135º to 140º
Notes
For the Garlic Salt: click here
For the Woll Non-Stick Fry Pan: click here
For the Instant Read Thermometer: click here
For the Non-Stick Baking Matt: click here
