Empty My Fridge
How to Make a Delicious Crab Cake | Chef Jean-Pierre
Ingredients
- Panko4 oz
- Garlic · chopped3 ½ tsp
- Herbs De Provence½ tsp
- Egg2
- Salmon¼ lb
- Dill
- Salt
- Black pepper
- Crab1 lb
- Bell pepper · finely diced¾
- Mayonnaise½ cups
- Sour cream¼ cups
- Mustard2 tbsp
- Hot sauce1 dash
Instructions
- Process the crumbs in a food processor until very fine.
- Put the egg whites, salmon, garlic, salt and white pepper to taste in a food processor and mix until it forms a mousse.
- Mix all the sauce ingredients in a glass bowl and adjust to taste.
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the crab, bell peppers and mousse until well coated. Shape into balls, then form cakes using a 3-inch diameter, 1-inch thick ring. Roll each cake in the crumbs until fully coated.
- Chill the cakes in the refrigerator or freezer for about 1 hour.
- In a non-stick sauté pan with olive oil, cook the cakes until golden brown on one side, turn and cook a couple more minutes.
- Transfer the cakes to a cookie sheet lined with a silicone mat and bake for about 10 minutes, until the inside reaches 135° to 140°F.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
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