Super savory crab cakes for your Superbowl XLVII party

As a follow up to yesterday’s article with suggestions for entertaining and serving fabulous regional dishes at your Super Bowl XLVII party, here is the crab cake recipe:
Maryland Crab Cakes with Phyllo Confetti and Remoulade Sauce
(Makes 10 to 12 large crab cakes or about 40 to 48 appetizer size portions)
Prep Time: 3 hours, 2 hours of refrigerating mixture
Ingredients:

• 3 cups toasted bread crumbs
• 6 Tbsp. plus 8 Tbsp. butter
• 1 cup diced green pepper
• 1 cup diced celery
• 1⅓ cups diced onions
• 5 Tbsp. Old Bay seasoning
• 1 cup chopped parsley
• 1 Tbsp. Worcestershire Sauce
• 1 tsp. Tabasco or other hot sauce
• ⅓ cup vegetable stock
• 1 tsp. minced garlic
• 1 lb. fresh lump crabmeat picked through for membrane
• 3 eggs lightly beaten
• 1 cup heavy cream
• 1 package phyllo dough

Directions:

1. On high heat in large skillet, add 6 Tbsp. butter, peppers, celery and onions.
2. Cook until they start to brown, about 7 minutes.
3. Stir in 2 Tbsp. Old Bay seasoning, ⅓ cup parsley, Worcestershire, Tabasco, and garlic.
4. Cook 5 to 6 minutes until mixture sticks to bottom of pan
5. Add stock and stir making sure to scrape the bottom of the skillet.
6. Remove from heat
7. Place toasted bread crumbs in a large bowl and add crabmeat, remaining Old Bay seasoning, parsley mixture, eggs and heavy cream.
8. Mix gently and refrigerate for two hours.
9. Remove from refrigerator and form into ⅓ lb. size round cakes for individual servings or into meatball size for appetizers.
10. Remove wrap from phyllo, cut into thin strips while phyllo is still rolled, making confetti strips.
11. Melt remaining 8 Tbsp. butter.
12. Place in preheated 400 degree oven for 15 to 20 minutes or until phyllo is golden brown.

Remoulade Sauce
Ingredients:

• 2 egg yolks
• ¼ cup oil
• ⅓ cup chopped celery
• 2 Tbsp.. lemon juice
• 2 garlic cloves minced
• ⅓ cup chopped scallions
• ¼ cup chopped parsley
• ¼ cup horseradish
• 1 bay leaf
• 2 Tbsp. brown mustard
• 2 Tbsp. ketchup
• 2 Tbsp. Worcestershire
• 1 Tbsp. yellow mustard
• 1 Tbsp. Tabasco
• 1 Tbsp. Paprika

Directions:

1. In a food processor, blend egg yolks for 2 to 3 minutes.
2. With processor running slowly, add oil and remaining ingredients one at a time until well mixed.
3. Refrigerate for at least one hour.

*This recipe for Remoulade Sauce was adapted from Paul Prudhomme’s Louisiana Kitchen cookbook.

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