Tuesday, January 6, 2009

Winner Winner Crab Cake Dinner!

As most of you know these little friends showed up at my house on Saturday night. I made crab sandwiches out of some of them.
Last night we cracked out some more of them and made crab cakes.
The Hubs crackin out crab. I didn't get it in the photo but there was some beer involved in this tedious horrible little job.
My mom has a crab cake recipe that is really good. I usually use her recipe but this time I decided to try a new one. I'll include Mom's crab cake recipe at the end of the post.
The Hubs and I enjoy a trip to Bonefish Grill every once in a while and we usually have their crab cakes. So I got on line and found the recipe for their crab cakes. FYI....Just in case you didn't already know this..............any of your favorite restaurants will have most of their recipes posted by someone somewhere on line. The Chefs, R&D Chefs, or Restaurant Owner got the recipes for that signature dish from someone else who had posted it on line OR.... their original recipe some how made it to the world wide web. This is a little bit of information I picked up from and R&D (Research and Development) Chef while working for a little company that makes soup and uses red and white labels.
Now this recipe from Bonefish Grill looks really complicated. It's not. I had most all of the items already in my fridge or pantry. It does take a lot of bowls, spatulas, and whisks. I had 2 sinks of dirty dishes when I was done.
Note to self.... don't get dishwashing job at Bonefish Grill.

I'm not sure if this happened because it really does take that many dishes or if I was just having dumbshit attack after dumbshit attack. It happens sometimes!

Bonefish Crab Cakes
Source: Bonefish Grill
Stage 1:

1/2 tsp Worcestershire sauce
1 egg
1/4 c. mayonnaise
1 tsp sour cream
1 tsp lemon juice
1 tsp Dijon mustard
2 tsp chopped parsley
1/4 tsp paprika
2 tsp cayenne pepper
1/2 tsp Old Bay seasoning
1 tsp kosher salt
Stage 2:
1/4 c. bread crumbs
2 tbsp diced red peppers
1 lb lump or Dungeness crab (drained)
Preparation Procedure:
1. Mix all ingredients from Stage 1 in a nonmetallic bowl.
Whisk until smooth.
2. Gently fold in Stage 2 ingredients, using spatula.
3. Hand-form crab cake mixture into 3 oz. patties, then coat each side with bread crumbs and place on a sheet tray lined with parchment paper.
4. Refrigerate 2 hours prior to cooking.
Cooking procedure:
1. Place 2 oz. of clarified butter into a sauté skillet.
2. Allow skillet to get hot.
3. Cook each side until golden brown.
4. Place into 350-degree oven for 5 minutes. Serve with Wasabi Herb Sauce.
Wasabi Herb Sauce
Stage 1:
4 tbsp olive oil
1/4 c. minced celery
1/4 c. chopped scallions
1 bunch chopped parsley (no stems)
Stage 2:
2 tbsp dijon mustard
1 tsp dry mustard
1 tsp chopped garlic
2 tsp wasabi powder
1 tsp anchovy paste
1 tbsp lemon juice
1 c. mayonnaise
1/4 c. olive oil
Preparation procedure:
1. Purée each Stage 1 ingredient separately in a food processor until smooth. Transfer the puréed ingredients from Stage 1 into a large mixing bowl.
2. Mix all ingredients from Stage 1 and Stage 2 together and blend in food processor on low speed for 1 minute or until smooth.
3. Pour sauce into squeeze bottle and refrigerate until ready to use.
Plating procedure:
1. Lay crab cake in center of 8-inch plate.
2. Squeeze Wasabi Herb Sauce on both sides of the crab cakes inside the rim of the plate.
Bonefish Grill Warm Mango Salsa:
1 c. red onions charred and chopped (quarter-inch pieces)
1 qt small diced mango (drained and chopped into quarter-inch pieces)
1/4 c. diced red pepper
1/2 c. mango purée
1/4 c. chopped scallions
1/4 c. chopped cilantro
1. Peel and slice red onion in two to three large pieces. Lay on hot grill and char. 2. Chop the red onion into quarter-inch pieces.
3. Dice the mango and red pepper.
4. Mix all ingredients together.
5. When ready to serve, heat in microwave or on stovetop for 3 minutes. Add scallions and cilantro and serve over grilled fillet.
Makes eight servings.
WHALAH! Bonefish Grill Crab Cakes!
As some of you know I don't usually follow recipes. I use recipes as a guideline or an idea. This time I followed it pretty much to the letter. I did use dried parsley instead of fresh. I also will be cutting back on the Cayenne pepper the next time I make this. 2 teaspoons was too much for me. The Hubs loved it but I thought it was a little hot. When your esophagus is still burning 10 minutes after dinner it's too much.
You are suppose to chill for 2 hours. Since that step requires some thinking ahead and organization......I didn't do that. I only let them sit for an hour. As you will see I had some problems in the end. That might be why.
I made the Wasabi Herb Sauce. It was really really good. Very fresh tasting to go with the crab cakes. I didn't make the mango salsa but next time......I will be making it. It sounds really good and I'm a fan of fruit salsas.
So my crab cakes chilled for an hour.

Then...........Everyone in the pan it's time to fry!

They smell really good!
After they are done browning on both sides your suppose to put them in the oven for 5 minutes. Mine fell apart while flipping and lifting out of the pan. They didn't stick together and I don't know if that was because they were too wet or because they didn't chill long enough. Either way they weren't very pretty but they were damn good!
In the oven!
While I was waiting for the crab cakes to chill I whipped up some Faux Risotto. I think I have shared this recipe before but here it goes again.

Saute onions, garlic and a little butter
about half a medium onion, a teaspoon of garlic and a couple Tablespoons of butter.
4 Cups of Chicken Stock, bring to a slight boil. Add some salt and pepper and a little parsley.
I didn't add parsley this time because I used it all in the other items.
Add 2 cups Arborio Rice
I had some roasted red peppers that needed to be used up so I chopped those up and threw them in too.
Turn heat on medium and simmer for about 20 minutes. With Arborio rice you can take the lid off and stir every once in a while.
This is the key to this Risotto recipe. The shredded Asiago cheese. After the rice is done put in about 1/2 a cup of shredded cheese. Fold it in and WHALAH! Faux Risotto. I use this recipe as a base for all kinds of Faux Risotto. Shrimp or Chicken. Throw in whatever you like combos of.
We love this made with a lemon pepper chicken, sundried tomatoes, and artichokes.
DUM DA DUM.......Drum Roll Please............
So here was the finished product last night
It was quite tasty. The Hubs gave them 4 1/2 stars. I only got 4 1/2 because I used bagged salad and the crab cakes fell apart.

Everyone is a damn critique! Thanks Top Chef!

So I tried to copy and paste, scan, download, upload and turn it sideways..........I could not get my mom's recipe to load. It's really good, the secret ingredient is Orange Juice. I'm happy to send you the recipe if you want it, or even if you just want to look at it.

HEY! I think I can get my car out of the garage.......................



Laurie Anne said...

Yummy. Looks good. We had crab for New Year's Day (big holiday in Japan) and it was sooooo good. I forget what really good crab tastes like since we are on a more "crab with a K" kind of budget :0)

Linda said...

Oh Lord you are making me hungry, what a beautiful plate of food!
We had crab cakes I made and other finger foods for Christmas eve dinner this year.
I could eat a whole plate of crab in one sitting, I love it! Brats!
Glad you enjoyed though, nice friends.

Coastal Nest. said...

As I said last night...

my mouth is totally watering. I would totally bring my own beer and help the contractor crack and eat.ANDDRINK..

WSU Laura said...

Umm Connor would like me to say they are not as good as his "Connor's World Famous Crab Cakes" that he got off of his Nintendo DS. PEACE!

AGSoccerMom said...

That looks fabulous. You mean you salad isn't suppose to come in a bag. LOL.