Clay's Kitchen : Crab Recipes

Crab Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Crab Cakes with Shrimp a la George Perrier

Recipe from:
Servings: 5

1 pound lump crabmeat
¾ pound uncooked shrimp
1 whole egg
¾ cup heavy cream
salt and pepper to taste
½ cup minced scallion
1 tablespoon Dijon-style mustard
1 teaspoon Worcestershire sauce
¼ teaspoon hot pepper sauce
½ cup peanut, or other vegetable oil

Pick over the crabmeat to remove cartilage and shells, leaving lumps as large as possible. Shell and devein the shrimp. Place shrimp in food processor, add the egg, cream, salt and pepper, and purée as smooth as possible. Use a rubber spatula to scrape down the sides of processor bowl. Transfer pureeto a mixing bowl. Add the crabmeat, scallions, mustard, Worcestershire sauce, and hot pepper sauce. Stir gently but thoroughly to blend.

For crabcakes:
Shape mixture into 10 crabcakes. Heat 2 tablespoon oil in a nonstick skillet. Sauté the crabcakes, several at a time, adding oil as needed. Cook over medium heat about 3 minutes on each side or until golden brown. Remove and keep warm. Repeat with the remaining cakes. Serve with Parsley butter sauce (see recipe below).

For crab loaf:
Preheat oven to 375°F. Lightly butter the inside of a loaf pan. Transfer mixture into pan. Spray a sheet of aluminum foil with a non-stick spray and cover the loaf pan with foil. Put loaf pan in a 9 by 11 inch pan, or a pan large enough to accommodate the loaf pan. Partially fill the pan with hot water. Bake for about 1 hour or until a cake tester inserted in center comes out clean.

Parsley butter sauce:
3 teaspoon chopped shallot
2 tablespoon sherry or wine vinegar
¼ cup dry wine
½ cup fish broth, or clam juice
½ cup heavy cream
3 tablespoon butter
salt and pepper to taste
1 tablespoon coarse mustard
¼ cup finely chopped parsley

Combine shallot, vinegar and wine in a saucepan; bring to a boil and reduce by half. Add the broth and cream; bring to a boil. Cook at a rolling boil about 45 seconds. Swirl in butter. Add salt and pepper. Stir in mustard and parsley. Makes about ¾ cup.

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