Crab Cake

 

Crab Cake

Servings 6 Cakes

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