Jumbo Lump Crabcakes with Mustard Mayonnaise (Serves 6)
1 pound fresh lump crabmeat (about 3 cups loosely packed)
1 cup Bread Crumbs
1 large egg
8 tablespoons Porterhouse mustard mayonnaise Sauce
1 tablespoon chopped fresh curly-leaf parsley
1 teaspoon Dijon mustard
½ teaspoon Worcestershire sauce
¼ teaspoon Tabasco Sauce
6 tablespoons Clarified Butter, melted, or olive oil
Bread Crumbs
8 ounces firm white bread (4 to 5 slices)
5 teaspoons minced garlic
2 teaspoons minced shallot
2 teaspoons chopped fresh curly-leaf parsley
Salt and Freshly ground white pepper
1) Slice the crusts from the bread and then cut the bread into large chunks. Discard the crusts or reserve them for another use.
2) In the bowl of a food processor fitted with a metal blade, grind the bread to fine crumbs. Transfer the crumbs to a mixing bowl.
3) Pat the garlic and shallot dry with a paper towel. Add to the bread crumbs and toss to mix. Add the parsley, toss and season to taste with salt and pepper. Mix well. Use right away or store the bread crumbs in a tightly covered container for up to 24 hours.
Clarified Butter
15 tablespoons unsalted butter
9 tablespoons unsalted margarine
1) In a small saucepan over medium heat, combine the butter and margarine. Cook for about 5 minutes or until completely melted and simmering gently.
2) Remove from the heat and let stand at room temperature for about 10 minutes, or until the solids settle on the bottom of the pan. Skim the foam off the top and discard.
3) Carefully pour or ladle the clear, liquid butter into a storage container and leave the milk solids in the pan. Discard the solids. Let the butter cool and then refrigerate the clarified butter for up to 1 week.
Jumbo Lump Crabcakes with Mustard Mayonnaise
1) Preheat the oven to 450°F.
2) Drain the crabmeat and put in a medium bowl. Pick through the crabmeat to remove any bits of shell, if necessary, add the bread crumbs and gently toss until combined.
3) In a small bowl, whisk together the egg, 2 tablespoons of the Porterhouse Mustard-Mayonnaise Sauce, the Parsley, mustard, and Worcestershire and Tabasco sauces. Pour this mixture over the crabmeat. Using a rubber spatula, gently fold the egg mixture into the crabmeat.
4) Divide the crabmeat into six equal portions, each measuring ½ cup. Gently form each portion of crabmeat into a ball and flatten into a 1-inch-thick cake.
5) Put the butter in a 7x11-inch ovenproof dish and then put the crab cakes in the pan. Bake for 7 to 8 minutes, or until golden brown on the bottom. Gently turn the crab cakes and bake for 7 to 8 minutes longer, or until the cakes are golden brown on both sides and cooked through. Serve with the remaining 6 tablespoons of Porterhouse Mustard Mayonnaise Sauce on the side.
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