Directions:
- Remove the crust from the bread and cut into 1/4 inch cubes. Place bread off to the side.
In a mixing bowl combine all your ingredients. Mix thoroughly.
- Take your cubed bread and fold into your mixture.
- Place crab meat into your mixture, gently folding it into the mix, being careful not to break up the crab meat.
- Portion crab cakes into 3 ounce portions. (Use a 1/3 measuring cup).
- Make into a patty and place on parchment paper or wax paper on a sheet pan that has been sprayed with non-stick coating.
- Cover and place in the freezer.
- After crab cakes are frozen, it is time to bread them. You will need flour, egg wash and corn flake crumbs.
- Cover crab cake in flour. Shake off excess flour.
- Then dip in egg wash. Shake off excess egg wash.
- Place crab cake in corn flake crumb and cover completely.
- When finished, cover crab cakes and place back in freezer.
- When you are ready to cook, take the crab cakes out of the freezer and let them thaw under refrigeration. This will take 4-5 hours.
- Using a saute pan, heat a 50/50 blend of olive oil and butter (4 Tablespoons).
- Saute until both sides are golden brown.
Scallion Remoulade Sauce
- 2 Cups Mayonnaise
- 1/4 Cup Whole Grain Mustard
- 2 Tablespoons Ketchup
- 1 Cup Scallions
- 1/4 Cup Chopped Parsley
- 1/4 Cup Celery, Chopped
- 1 Tablespoon Minced Garlic
- 1/2 Teaspoon Paprika
- 1 Teaspoon Hot Sauce
- In a mixing bowl add your mayonnaise, whole grain mustard, ketchup, hot sauce and paprika and mix thoroughly.
- Using a food processor put scallions, parsley, celery and minced garlic in the container and blend thoroughly.
- Add the blended ingredients from the food processor to your base in the mixing bowl. Mix completely.
- Place in a container and store in the refrigerator. This is best made a day in advance of serving.
Yields 10-12 Servings
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