Crab cakes and homemade ketchup

By

View complete recipe

  • 4
  • Easy
  • 30 mins
  • 35 mins
  • Budget Friendly

Ingredients

  • Ingredients for crab cake
  • 2 Yukon Gold potatoes for 12 cups mashed
  • 2 tbsp olive oil
  • Salt to taste
  • 12 lb crabmeat (well drained)
  • 1 green onion chopped
  • 12 clove garlic
  • 2 tablespoons Dijon mustard
  • 2 tablespoons mayonnaise
  • 1 tablespoon chopped fresh cilantro
  • 12 tsp crushed red pepper
  • Salt to taste
  • 1 teaspoon Worcestershire sauce
  • To taste: chili puree or tabasco
  • Breading ingredients:
  • 13 cup flour
  • 2 eggs
  • 1 tablespoon vegetable oil
  • To taste: salt and pepper
  • 13 cups fine bread crumbs
  • Ingredients for homemade ketchup:
  • 3 tbsp olive oil
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 2 tablespoons brown sugar
  • 1 tablespoon sugar
  • 1 pinch mixed 4 spice
  • 14 cup red wine vinegar
  • 2 cups chopped tomatoes
  • 2 tablespoons tomato paste
  • 1 sprig of thyme
  • 1 bay leaf
  • taste with salt and pepper mill
  • 3 tbsp olive oil

Preparation

Step 1

Technique for crab cake of a Nantucket. Peel the potatoes and cut into regular cubes.
2. Cook in boiling salted water for 30 minutes.
3. After cooking, drain and mash. Add olive oil and season.
4. Take the crab meat well drained and shred, taking care to remove the cartilage (if available) and incorporate it into mashed potatoes.
5. Then add the green onion, garlic, Dijon mustard, mayonnaise, fresh cilantro, pink pepper, salt, Worcestershire sauce and a few drops of Tabasco sauce or chili paste to taste.
Technique for the breading:
1. Make the crab cakes about 3 oz, shape with the palms of your hands or a cookie cutter.
2. First, dip the crab cakes in flour and shake well. Then soak them in beaten egg mixture with a little oil, salt and pepper. Finally, go into the breadcrumbs. Reserve.

Step 2

Technique for a homemade ketchup:
1. Heat oil in a saucepan. Add onion and garlic and sauté for a few minutes. 2. Add brown sugar, sugar and pinch of 4 spice mixture. Melt for 1 to 2 minutes. 3. Deglaze with the wine vinegar. Add tomatoes and tomato paste.
4. Fry for few minutes. Add thyme and bay leaf.
5. Reduce heat and simmer for 1 hour. If necessary, add a little water.
6. Remove bay leaf and pass the ketchup in a food processor then strain. Cool and reserve.
7. Using a hand mixer, emulsifying the oil.
Finishing and assemble:
1. Preheat oil in fryer to 350 ° F and fry the fish cakes for a few minutes.
2. Remove and drain.
3. Place a little salsa on each plate and place a crab cake on top.
4. Garnish with a little ketchup and a nice cilantro leaf for decoration

View complete recipe

You'll also love

You'll also love