McClellanville Lump Crab Cakes

For richer crab cakes, you can use 3/4 lb. crabmeat mixed with 1/4 lb. lobster meat.

Ingredients

• For Crab Cakes:
• 1 c. high-quality mayonnaise
• 1 large egg white
• 1/4 tsp. cayenne pepper
• 1/4 tsp. seafood seasoning
• 1/4 tsp. dry mustard
• 2 Tbl. lemon juice
• 3 Tbl. extra-fine cracker crumbs
• 1 lb. lump crabmeat, picked over for shells without breaking up the large pieces of crab
• 1 1/2 c. bread crumbs
• 1/4 c peanut oil
• 2 Tbl. unsalted butter
• Whole-Grain Mustard Sauce ingredients:
• 1/4 c. dry white wine
• 2 Tbl. brandy
• 1 c. heavy cream
• 1/4 c. whole-grain Dijon mustard
• Juice of half a lemon
• 1/4 tsp. salt
• Scant 1/4 tsp. freshly ground pepper

Directions

For Crab Cakes: Whisk the mayonnaise & egg white together until well blended. Add the cayenne, seafood seasoning, mustard, lemon juice, and cracker meal. Whisk well. Carefully fold in the crabmeat. Divide the mixture into 12 equal parts (for appetizers) or six equal parts (for dinner portions). Gently pat into shape of cakes. Coat with the bread crumbs. Place on pan lined with wax paper, cover with plastic wrap, and refrigerate for at least 1 hour. Do not hold for more than 4 hours. Heat the oil & butter in heavy-bottomed pan over medium-high heat. Saute the large cakes for 1 min. and 45 secs. on each side, turning once; saute the appetizer cakes for 1 min. 15 secs on each side. Drain briefly on paper towels. Serve immediately with the mustard sauce, or keep warm in a 200 degree oven for up to 15 minutes (any longer & they'll dry out).

Whole-Grain Mustard Sauce: Combine the wine & brandy in small, nonreactive saucepan. Boil over medium-high heat until there is only about 1 Tbl. of liquid left. Whisk in the cream. Reduce heat to medium & briskly simmer 6 to 8 minutes, or til mixture slightly thickens. Add mustard and bring mixture just back to a simmer. Do not boil, or the sauce will become bitter. Add the lemon juice, salt & pepper. Keep warm til ready to serve. Makes 3/4 cups

Submitted 6/13/05.
Source: Chef Osteen/Post & Courier
Submitted By: C Mahoney
kmahoney@infoave.net
McClellanville Lump Crab Cakes