Clementine's Crab Cakes
Recipe courtesy of Chef Erin Lege, Clementine's Restaurant
Serves 6 to 8
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Clementine's Crab Cakes Click image to enlarge |
Sauté the first five ingredients in a skillet on medium heat until vegetables become translucent and soft, 8-10 minutes. Add Crab Base and White Wine. Cook over Medium-High Heat until White Wine has reduced by half, 6-10 minutes. Add Cream and bring to a boil. Add Blonde roux to thicken. Mixture works best when it is a heavy dip consistency.
Add seasonings to taste. Add parsley and green onions. Pour mixture onto a sheet pan and allow to cool in refrigerator for 1 hour.
Once cool, fold in crabmeat and parmesan cheese. Portion to desired size. Dredge each Crabcake into flour, eggwash, then Panko breadcrumbs. Deep fry or fry in a skillet for 3 minutes on each side at 300˚F, until golden.
Garnish with a lemon twist & Chive, serve hot.
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