CHEF JOHN FOLSE'S ULTIMATE LOUISIANA CRAB CAKES
Prep Time: 1 Hour
Yields: 6 Servings
Ingredients:
1 pound (454 grams) jumbo lump crabmeat
5 slices white bread, crust removed
¼ cup (56 grams) heavy-duty mayonnaise
1 egg
¼ tsp (1 gram) horseradish
¼ tsp (1 gram) minced garlic
¼ tsp (1 milliliter) Worcestershire sauce
¼ tsp (1 gram) mustard powder
¼ tsp (1 gram) Old Bay® Seasoning
¼ tsp (1 milliliter) Louisiana hot sauce
¼ cup (56 grams) chopped parsley
2 tbsps (30 grams) chopped tarragon
salt and cracked black pepper to taste
Method:
Gently pick through crabmeat, taking care not to break lumps, and discard any shells or cartilage. Set aside. In a food processor, pulse bread slices into coarse bread crumbs. Remove and set aside. In a bowl, combine all ingredients (except lump crabmeat and bread crumbs), mixing well to combine thoroughly. Gently fold crabmeat into the mixture then adjust seasonings to taste using salt and pepper. Add bread crumbs and incorporate well. The mixture will be extremely soft. Cover and refrigerate 2 hours. Mold crab mixture into 6 crab cakes that are ¾-inch thick. When ready to cook, preheat oven to 350°F. Coat a large oven-safe sauté pan with butter-flavored vegetable spray and heat over medium-high heat. Sauté crab cakes on one side for 2–3 minutes or until browned. Gently turn over the crab cakes and place the skillet into the oven for 10–12 minutes or until thoroughly heated. Remove from oven and serve immediately with Roasted Red Pepper Cream Sauce.
CHEF JOHN FOLSE'S ROASTED RED PEPPER CREAM SAUCE
Prep Time: 30 Minutes
Yields: 6 Servings
Ingredients:
3 roasted red bell peppers
¾ cup (180 milliliters) heavy whipping cream
1 tsp (5 grams) paprika
½ tsp (2.5 grams) cayenne pepper
½ cup (113 grams) grated Parmesan cheese
salt to taste
Method:
To roast bell peppers, place whole peppers directly over open flame or under broiler. Turn frequently until skin blisters and blackens on all sides. Remove and place into a brown paper bag, seal tightly and let stand 10–15 minutes. Peel blistered skin from pepper under cold running water. Seed and dice peppers then set aside. NOTE: Peppers may also be blackened on a cookie sheet in a 400°F oven. In the bowl of a food processor, add all ingredients and purée until smooth. Heat in a saucepan before serving.
