- Yield: 10 4-oz. portions
Jumbo Lump Crab Cake with Sweet and Sour Scarlet Turnips and Cajun Remoulade
Recipe courtesy of Mark Andrews, Executive Chef, Country Club of Peoria (Peoria Heights, Ill.)
Ingredients
- Ingredients for Crab Cakes:
- jumbo lump crab meat - 1 lb.
- regular lump crab meat - 1 lb.
- base mix - 8 oz. (recipe follows)
- white bread - 3 slices, no crust, small dice
- chives - 1 tsp., cut
- Ingredients for Base Mix:
- Dijon mustard - 4 oz.
- Old Bay seasoning - 1 oz.
- Easy Egg, ultra-pasteurized egg - 30 oz.
- mayonnaise - 1 gal.
- lemon juice - 4 oz.
- Worcestershire sauce - 2.5 oz.
- Ingredients for Sweet and Sour Scarlet Turnips:
- scarlet turnips - 2 ea., cut into small or medium dice
- rice wine vinegar - 6 oz.
- sugar - 6 oz.
- salt - to taste
- pepper - to taste
- Ingredients for Cajun Remoulade:
- mayonnaise - 32 oz.
- blackening seasoning - 1 oz.
- lemon juice - 3 oz.
- Worcestershire sauce - 1 oz.
Instructions
Procedure for Crab Cakes:
- Mix together all ingredients.
- Top with butter and bake or dust in favorite seasoned flour and fry for a crispy end product or sauté for a classic look. No breadcrumbs are required.
- Serve with sweet and sour turnips (recipe follows) and Cajun remoulade (recipe follows)
(Chef's note: For a super luxurious (and pricier) cake, use 3 lb. jumbo lump and 1 lb. regular lump crab meat.)
Procedure for Base Mix:
- Mix together all base ingredients.
Procedure for Sweet and Sour Scarlet Turnips:
- Cook the turnips in vinegar and sugar until reduced to a syrup.
- Season to taste.
Procedure for Cajun Remoulade:
- Mix together all ingredients.
(Chef’s Note: The beauty of this recipe is that you can make the base and have it available as it is made with ultra-pasteurized egg. You can make as much or as little as you want and scale up depending on the quantity needed. For the bread, you will need 1 slice per recipe and 1 slice per pound of crab meat.)
