Lump Crab Cakes
Lump Crab Cakes
| Crab Cake Ingredients Makes approximately 12 small cakes 1 lb Jumbo Lump Blue crab 1 Small shallot minced 1/2 Small bell pepper minced 1 tbs Chives 1/4C Mayo Juice of 1/2 lime 1tsp Stone-ground mustard Splash of Worcestershire Pinch of Cayenne 1/4 cup Panko bread crumbs. Salt, white pepper Citrus Chutney Ingredients Reduce 1 cup Orange juice. to 1/4 cup Juice and zest of 1/2 Lime Juice and zest of 1/2 Lemon 1 tsp Dijon mustard ¼ cup Orange Marmalade 1 tsp minced shallot Salt and Pepper |
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For the crab cakes, mix all of the ingredients in a large mixing bowl by gently folding everything together. You don’t want to break up the lumps of blue crab too much. Once combined, place mixture in refrigerator to cool.
For the chutney, place the orange juice in a small sauce pan and cook over medium heat until it is reduced to 1/4 cup. This can be tricky, but try and eyeball it until it looks right, then measure to see if it is 1/4 cup. If it’s a little more, cook it for another minute or so. The important part is for the mixture to be concentrated and slightly thicker. Once it is reduced, set aside to cool for a few minutes.
The remainder of the ingredients can be combined in a small bowl, and then combined with the reduced orange juice. Salt and pepper to taste.
An easy way to portion the crab cakes is to use an ice cream scoop. Once portioned out, shape them to resemble small hockey pucks. To cook crab cakes, place 1 tablespoon of butter in a Teflon pan over medium heat and add crab cakes. Cook them in batches so the pan is not too crowded making it hard to flip the cakes. After a minute or two they should be browned and ready to be flipped and cooked for another minute or two on the other side. You are just basically warming them through.
Place a small amount of chutney in the center of a small plate. Place two crab cakes on the plate and garnish with fresh chives. Enjoy!
