Blue Crab Cakes

Cakes

 

  • 3 3/4 pounds Blue Crab Meat drained 2 1/2 ounces
  • Organic Bell Pepper (red) diced
  • 2 1/2 ounces Organic Bell Pepper (green) diced
  • 1 stalk Organic Celery diced
  • 3/4 cup Organic Parsley chopped
  • 2 1/2 ounces Red onion chopped
  • 1/8 tablespoon Black Pepper cracked
  • 1/4 teaspoon Cayenne Pepper
  • 3/4 tablespoon Dry Mustard
  • 17 1/2 ounces Mayonnaise
  • 1 1/2 cup Bread Crumbs Olive Oil

Sauce

  • 6 ounces Pink Grapefruit Juice
  • 1 bulb Shallots chopped
  • 6 ounces Dry White Wine
  • 1/2 teaspoon White Peppercorns
  • 3 1/2 Mushroom Stems
  • 1 piece Thyme (fresh)
  • 1/2 pound Unsalted Butter Salt and Fresh Ground Black Pepper for taste
  • Organic Grapefruit segments for garnish

Directions

For The Cakes Mix all ingredients. Form filling into 2 1/2 diameter patties (3/4 thick). Coat with bread crumbs. Heat olive oil in a skillet until hot. Add the crab cakes and saute both sides until golden brown.

For The Sauce

Combine all ingredients except the butter in a sauce pan. Simmer and reduce by half. Strain and combine with the butter. Salt and pepper to taste. To assemble, arrange two crab cakes in the center of a plate, drizzle the sides with the grapefruit sauce, and garnish with fresh pink grapefruit segments.

To assemble, arrange two crab cakes in the center of a plate, drizzle the sides with the grapefruit sauce, and garnish with fresh pink grapefruit segments.

Want more Recipes? Click here to return to our main Recipes page.