- 8 oz. shrimp, peeled and deveined
- 1 lb. jumbo lump crabmeat, well drained
- 2 1/2 tbsp. chopped scallions
- 1 tbsp. strained fresh lemon juice
- 1 1/4 tsp. dijon mustard
- 1/2 tsp. salt
- generous dash of Tabasco sauce
- generous dash of Worcestershire sauce
- 1 large egg
- 3/4 cup heavy cream
- 2 to 4 tbsp. clarified butter or flavorless oil
1. To prepare the crab cake mixture, lay the shrimp
out on a baking sheet and freeze for 1 hour so the shrimp
are semifrozen and firm but not frozensolid.
2. In a medium bowl, gently mix together the crab,
scallions, parsley,
lemon juice, mustard, white pepper, salt, Tabasco, and
Worcestershire
sauce. Set aside.
3. Place the semifrozen shrimp in a food processor
and pulse a few times
to finely chop. Do not overprocess into a paste. Add
the egg and pulse
to combine. With the motor running, gradually add the
heavy cream,
scraping the bowl down with a rubber spatula. Scrape
the mousse into a
large metal bowl halfway with ice water. Place the bowl
with the crab
mixture inside the ice bath, cover with plastic wrap,
and refrigerate for
at least 1 hour and up to 24 hours.
4. Form the crab mixture into 10 cakes. Place them
on a tray lined with
waxed paper and chill for at least 1 hour and up to
4 hours.
5. To cook the crab cakes, preheat the oven to 375
F. Heat 2 tbsp. of
the clarified butter or oil in a skillet over medium-high
heat. Add a few
of the crab cakes to the pan (do not crowd them) and
cook for 30 to 60
seconds, until golden brown. Flip the cakes and fry
for another 30
seconds. Transfer to a baking pan. Repeat with the remaining
cakes,
adding more butter or oil to the pan as you go. When
the cakes are all
browned, bake them for 5 to 7 minutes, or until just
firm in the center.
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