Jumbo Lump Crab Cake With Caribbean Mustard Sauce
Recipe courtesy of Garrick "Rick" Ferguson Jr., Executive Chef of Boca Grove Golf & Tennis (Boca Raton, Fla.)
Ingredients
- Crab Cake
- jumbo lump crab - 1 lb., cleaned, picked free of all shell
- panko - 1/3 cup
- scallions - 3 ea., finely chopped
- bell peppers - 1/2 cup, small diced
- mayonnaise - 1/4 cup
- egg - 1 ea., whole
- Lea & Perrins worcestershire sauce - 1 Tbsp.
- Dijon mustard - 2 Tbsp.
- lemon - 1/2 ea., juiced
- garlic powder - 1/4 tsp.
- salt - 1 tsp.
- Tabasco sauce - 5 drops
- Caribbean Mustard Sauce
- Colman's Dry Mustard - 3 1/2 tsp.
- mayonnaise - 1 cup
- Lea & Perrins worcestershire sauce - 2 tsp.
- Caribbean spice blend - 1 Tbsp.
- A.1. Sauce - 1 tsp.
- light cream - 1/8 cup
- salt - 1/8 tsp.
Instructions
Procedure for Crab Cake:
- Combine all ingredients (except crab) and mix well.
- Gently fold crab into mixture, being careful not to break up the crab.
- Shape into 6 oz. patties. Dot outside with panko and gently pan fry until golden brown over medium-high heat (approx. 4 minutes each side).
- Serve with petite edible flower garnish and Caribbean mustard sauce.
Procedure for Caribbean Mustard Sauce:
- Combine all ingredients and mix well.
- Serve slightly chilled.
