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
- 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
- On high heat in large skillet, add 6 Tbsp. butter, peppers, celery and onions.
- Cook until they start to brown, about 7 minutes.
- Stir in 2 Tbsp. Old Bay seasoning, ⅓ cup parsley, Worcestershire, Tabasco, and garlic.
- Cook 5 to 6 minutes until mixture sticks to bottom of pan
- Add stock and stir making sure to scrape the bottom of the skillet.
- Remove from heat
- Place toasted bread crumbs in a large bowl and add crabmeat, remaining Old Bay seasoning, parsley mixture, eggs and heavy cream.
- Mix gently and refrigerate for two hours.
- Remove from refrigerator and form into ⅓ lb. size round cakes for individual servings or into meatball size for appetizers.
- Remove wrap from phyllo, cut into thin strips while phyllo is still rolled, making confetti strips.
- Melt remaining 8 Tbsp. butter.
- Place in preheated 400 degree oven for 15 to 20 minutes or until phyllo is golden brown.
- 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
- In a food processor, blend egg yolks for 2 to 3 minutes.
- With processor running slowly, add oil and remaining ingredients one at a time until well mixed.
- Refrigerate for at least one hour.
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