Crab cakes and homemade ketchup

By Sigrid Henderyckx

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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

Details

Servings 4
Level of difficulty Easy
Preparation time 30mins
Cooking time 35mins
Cost Budget Friendly

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