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      Recipe June 20: Crab Cakes

      Recipe:

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      The J Clyde Crab Cakes

      Yield- 8 Crab Cakes

      2 Cups diced bell pepper

      1 Cup diced Vidalia onion

      1 Cup Heavy Cream

      1 Cup high-end mustard of choice

      1 Pound lump blue crab meat, picked

      1 Cup Seasoned Bread Crumb

      1 Tablespoon Fresh Thyme

      1 Tablespoon Fresh Parsley

      4 oz Clarified Butter

      4 oz Flour

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      M.O.P.

      -Sweat vegetables in butter

      -Add flour and gently stir to form a roux

      -In a separate pan, steep cream, mustard, and thyme

      -Add cream mixture to vegetable roux, stir to incorporate, and chill

      -Combine crab meat, roux/cream mixture, parsley, and bread crumbs

      -Form mixture into 1/3 Cup patties

      -Lightly dust crab cakes with flour and pan fry in clarified butter until both side are golden brown and cakes are cooked through.

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