Fall

Chef Mo's Cake Au Crabe with Tonkatsu sauce Dijon sauce

August 22, 2019
5
1 Ratings
Photo by Maurice Farmer
  • Prep time 45 minutes
  • Cook time 25 minutes
  • 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
  • 14 ounces Shrimp
  • 1 tablespoon Japanese sweet wine
  • 1 bunch Scallions
  • 3 tablespoons unsalted butter
  • 2 cups Heavy Cream
  • 2 tablespoons Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Tabasco
  • 1 pound Jumbo lumb Crab meat
  • 2 tablespoons olive oil
  • 1 egg yolk
  • 1 tablespoon sherry wine vinegar
  • 1/2 cup Clam base broth
  • 1 1/2 cups olive oil
  • 2 tablespoons Whole grain mustard
  • Japanese sweet wine,Soy sauce, Garlic, Fresh ginger, Ketchup, Salt & Pepper to taste
  • 1 tablespoon Japanese sweet wine
  • 1 tablespoon Brown sugar
  • 1 piece Garlic minced
  • 1 piece Fresh ginger
  • 1/2 cup Ketchup
  • 1 1/2 teaspoons Worcestershire sauce
Directions
  1. 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 .
  2. 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 ;
  3. 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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1 Review

Maurice F. August 22, 2019
I've Made & i want more & more ..