Past Recipes of the Month

printable version »

Lump Crab Cakes with Pommery
Mustard Butter Sauce, and Black Sesame
Savoy Cabbage Slaw
Serves 10 People

Ingredients:

• 2 lbs jumbo lump crab meat
• ½ cup chopped yellow, red and green bell pepper and onions, sautéed
• 1 dash of Tabasco sauce
• 1 teaspoon Worcestershire sauce
• 1 TBS Dijon mustard
• 1 TBS table whole grain mustard
• 2 TBS Panko (Japanese breadcrumbs)

For Slaw:

• 1 Head Savoy cabbage, shredded
• 1/5 Head red cabbage, shredded
• 1 med. Bermuda onion, shredded
• 1 Shredded carrot
• 2 TBS Toasted black sesame seeds
• 2 ounces Sesame oil and salt and pepper to season
• 2 ounces rice wine vinegar

For Sauce:

• 1 quart cream
• 1 TBS lemon juice
• 2 TBS whole grain mustard
• salt and pepper
• 1 lbs butter

Cake Preparation:

Clean crab meat from shells
Add all the ingredients and ½ bread crumbs
Mix well
Shape into 4 ounce cakes
Dredge in the other half of the bread crumbs
Pan fry at med Heat with 1 TBS oil and 1 TBS butter

Slaw Preparation:

Mix all shredded vegetables
Add sesame oil and rice vinegar
Add toasted sesame seeds
Season with salt and pepper
Let marinade for ½ hour

Sauce:

Reduce cream and lemon juice to half
Season with salt and pepper
Remove from heat and add butter little by little
Finish the sauce with grain mustard