[Recipes
Crab Cakes
Chef André Rochat has made a career of preparing flawless French cuisine. Here, in a dish served at his Alizé restaurant, he offers an elegant, sophisticated version of an American classic: crab cakes.
| Serves: | 4 | Vegetarian: | No |
|---|---|---|---|
| Preparation Time: | 00:30 |
Cuisine: | French |
| Difficulty: | Moderate | Meal Type: | Dinner |
| Main Ingredient: | crab | Dish Type: | Appetizer |
| Main Cooking Method: | Pan Fry | Season/Occasion: | Any Occasion |
Recipe
Ingredients
- 1 can(s) Dungeness crab
- 4 oz. red onions
- 4 oz. red bell pepper
- 4 oz. yellow bell pepper
- 2 fl. oz. lemon juice
- 5 Tbsp. mustard
- 2 tsp. Worcestershire sauce
- 1 dash Tabasco sauce
- 7 egg yolks
- 8 oz. breadcrumbs
- 1 pinch salt
- 1 pinch pepper
- 2 Tbsp. butter
- 3 bunches chives
Directions
Brunoise red onions and bell peppers by cutting into a julienne (thin strips) and cutting each strip into a tiny dice (pieces should be 2mm or less)
In large bowl, combine crab, onions, bell peppers, lemon juice, mustard, Worcestershire sauce, and Tabasco. Add salt and pepper to taste, little by little.
Using a 6 oz. ice cream scoop, form mixture into balls. Dip each ball in flour, then egg wash, then breadcrumbs. Press each ball into a round cookie cutter to shape into cake.
Heat oil over medium heat in large sautee pan. Sautee cakes about 1 ½ to 2 minutes on each side, until golden. Garnish with chives.