Anthony's Crab Cakes With Citrus Butter Sauce


For the Crab Cakes: 2 large eggs 1/2 cup heavy cream 2 teaspoons dry mustard 1/2 teaspoon cayenne pepper 1/2 cup mayonnaise 6 tablespoons minced onion 2 cups panko bread crumbs, divided 2 pounds jumbo lump crab meat, picked over to remove shell and cartilage About 4 tablespoons olive oil for sauteing 1 1/2 cups julienned jicama 1 (11-ounce) can mandarin orange sections For the Citrus Butter Sauce: 1/4 cup orange juice Juice of 1 lime Juice of 1 lemon 1 1/2 teaspoons cider vinegar 1/2 shallot, chopped 1/2 bay leaf 5 peppercorns 2 tablespoons heavy cream 1/2 pound unsalted butter, cut in 1-inch cubes


For The Crab Cakes: In A Medium Mixing Bowl, Combine Eggs And Heavy Cream. Add The Mustard, Cayenne, Mayonnaise, Onion And 1/2 Cup Of The Panko Bread Crumbs. Gently Fold In The Crab Meat Until Just Combined. Divide The Crab Meat Mixture Into 12 Equal Port

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