Crab Cakes Loaded Recipe

1      Reviews by:    James Brown   Crab Cakes Recipe adds New Orleans flair to lump crabmeat with bread crumbs, butter, onions, bell pepper, celery, Seafood Magic, parsley, Worcestershire Sauce, pepper sauce, garlic, clam juice, eggs and heavy cream. Food Category:    Seafood Cuisine Origin:    Creole    Servings:28 Nutrition facts:217 calories14.1 grams fat Print Preview Rate This Recipe Prep Time:   1 Hour 50 Minutes Cook Time:   36 Minutes Total Time:   2 Hours 26 Minutes

INGREDIENTS

• 5 cups soft bread crumbs, in all
• 7 tablespoons unsalted butter
• 2 cups chopped onions
• 1 cup chopped green bell peppers
• 1 cup chopped celery
• 3 tablespoons plus 2 teaspoons Chef Paul Prudhomme's Seafood Magic, in all
• 1 cup chopped fresh parsley, in all
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Chef Paul Prudhomme's Magic Pepper Sauce, optional
• 1 teaspoon minced fresh garlic
• 1/2 cup seafood stock or bottled clam juice
• 1 pound lump crabmeat, picked over for shell and cartilage
• 3 eggs, lightly beaten
• 1 cup heavy cream
• 1 cup vegetable oil

DIRECTIONS

• Note: For bread crumbs, use fresh bread, French preferably, and grate or use a food processor. Toast 3 cups of the bread crumbs in a 12-inch skillet over high heat, shaking the skillet occasionally, until the crumbs are light brown, about 5 to 6 minutes. (The volume of the crumbs will be reduced to about 2 1/4 cups.) Remove from the heat and set aside.
• Return the skillet to high heat and add the butter, onions, bell peppers and celery. Cook, stirring once or twice, until the vegetables start to brown, about 6 minutes. Stir in 2 tablespoons of the Seafood Magic, 1/2 cup of the parsley, the Worcestershire sauce, Magic Pepper Sauce, and garlic, and cook over high heat until the mixture sticks to the bottom of the pan, about 5 minutes. Add the stock or clam juice, scrape up the crust on the bottom of the skillet, and remove from the heat.
• Place the toasted bread crumbs in a medium size mixing bowl. Add the crab meat and the remaining Seafood Magic and parsley, the vegetable mixture from the skillet, the eggs and cream, and stir gently without breaking up the lumps of crab meat. Refrigerate the mixture for 1 1/2 hours. Remove the crab mixture from the refrigerator.
• Heat the oil in a 10-inch skillet over high heat to 260ºF using a cooking thermometer or electric skillet. While the oil is heating, place the remaining 2 cups of bread crumbs in a bowl. Measure 1/2 cup of the crab meat mixture and form it into a round cake, about 3 inches in diameter, and dredge it in the crumbs to coat it completely. Repeat with the remaining mixture to form the rest of the crab cakes. Be careful not to make the cakes too flat, or they might break when you turn them over.
• When the oil reaches 260ºF, fry the crab cakes until brown, about 3 minutes on each side. Drain on paper towels.

HOME