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Prep time
45 minutes
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Cook time
25 minutes
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Serves
4
Author Notes
This has to be one of the best crab cakes I've had. Crab meat just melts away and the Tonkatsu sauce and dijon sauce mind blowing.
I had the time to work on this recipe out on the deadliest catch ships out in the middle of no where made this for Cat'p..
—Maurice Farmer
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Ingredients
- Mustard, Butter, Eggs, Shrimp, Crab Meat, Scallions, Salt & Pepper to taste
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14 ounces
Shrimp
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1 tablespoon
Japanese sweet wine
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1 bunch
Scallions
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3 tablespoons
unsalted butter
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2 cups
Heavy Cream
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2 tablespoons
Dijon mustard
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1 tablespoon
Worcestershire sauce
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1 tablespoon
Tabasco
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1 pound
Jumbo lumb Crab meat
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2 tablespoons
olive oil
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1
egg yolk
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1 tablespoon
sherry wine vinegar
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1/2 cup
Clam base broth
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1 1/2 cups
olive oil
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2 tablespoons
Whole grain mustard
- Japanese sweet wine,Soy sauce, Garlic, Fresh ginger, Ketchup, Salt & Pepper to taste
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1 tablespoon
Japanese sweet wine
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1 tablespoon
Brown sugar
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1 piece
Garlic minced
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1 piece
Fresh ginger
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1/2 cup
Ketchup
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1 1/2 teaspoons
Worcestershire sauce
Directions
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Direction : In a large skillet pan add 1 tbls butter sauté the scallions just wilted . set aside to cool . Place the shrimp in the food processor & puree on high speed for 1 min or until smooth & shiny . Using a rubber spatula , scrape down the side of the bowl , then add the eggs . Process again until the mixture is smooth & shiny , about 2 mins . Scrape the bowl again . With the machine running , slowly pour in the heavy cream . Scrape the bowl & peocess again to make sure the cream is completely incorporated . Remove the mixture & place in a bowl . Stir in the mustard , Worcestershire & tabasco , then gently fold in crabmeat . Place four or five 3-inch oiled ring molds in a lightly oiled nonstick pan.
Fill each mold with the mixture , smoothing the tops with a spoon . Over medium-heat , cook the crab cakes until golden brown , about 2 mins on each side . Once the cakes have browned , push down on the ring molds to cut off any excess crab mixture & remove the rings from around the cakes . Repeat with all rest of the cakes . Preheat oven to 375 F . Place the crab cakes on a buttered nonstick baking pan . Bake for 5 to 10 mins .
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Tonkatsu sauce: Stir Ketchup , soy sauce , brown sugar , mirin Japanese sweet wine , Worcestershire sauce , ginger , garlic together into a blender for 15 to 20 seconds . Let rest for about 20 mins serve ;
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Dijon sauce : Heat 1 cup water to pot adding your clam base 2 mins . Place egg yolk , vinegar , Dijon mustard , & clam broth into a blender . Blend until smooth , about 30 seconds . Drizzle in the olive oil until the sauce is creamy looking . Add the whole-grain mustard & season with salt & pepper .
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