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Crab Cakes: Mr. B's Louisiana Crab Cakes

Source of Recipe


Mr. B's Bistro, New Orleans, Louisiana






List of Ingredients



• -- Seasoned Bread Crumbs --
  
• 3 cups fresh French bread crumbs
  
• 1/3 cup freshly grated Romano cheese (1-1/3 ounces)
  
• 1 Tbsp dried basil, crumbled
  
• 1 Tbsp dried oregano, crumbled
  
• 1 tsp garlic powder
  
• 1 tsp onion powder
  
• 1 tsp cayenne pepper
  
• 1 tsp salt
  
• .
  
• -- Crab Cakes --
  
• 1 lb. lump crab meat, sorted
  
• 1/3 cup mayonnaise (preferably homemade)
  
• 1/3 cup fresh French bread crumbs
  
• 1 egg
  
• 2 Tbsp finely diced green bell pepper
  
• 2 Tbsp finely diced green onion
  
• 1 Tbsp Worcestershire sauce
  
• 1-1/2 tsp Louisiana hot sauce
  
• 1 tsp Creole seasoning
  
• 1/4 cup (1/2 stick) unsalted butter
  
• Creole Sauce (recipe follows)
  
• .
  
• Fresh thyme sprigs, for garnish
  
• Sliced green onion (green part only), for garnish
  






Instructions



1. For the bread crumbs: Combine all ingredients in a shallow pan.
   
   
2. For the crab cakes: Blend crab meat, mayonnaise, bread crumbs, egg, bell pepper, green onion, Worcestershire sauce, hot sauce and Creole seasoning in a large bowl. (Can be prepared 6 hours ahead. Wrap crab mixture and seasoned bread crumbs separately and refrigerate.)
   
   
3. Form crab into 1-1/2-inch balls. Roll in seasoned bread crumbs, pressing to adhere. Flatten to 1/2-inch-thick rounds. Melt butter in heavy large skillet over medium-high heat. Add crab cakes in batches (do not crowd) and cook until golden brown, about 2 minutes per side. Drain on paper towels. Spoon Creole Sauce onto plates. Arrange 2 crab cakes on each plate. Garnish with thyme sprigs and green onion slices. Serve immediately.
   
   Makes 6 servings.
   
   -----------------
   
   CREOLE SAUCE
   
   1 Tbsp butter
   1/2 cup diced green bell pepper
   1/2 cup minced onion
   3/4 cup plus 2 Tbsp chicken stock
   2/3 lb. tomatoes, peeled, seeded and diced
   1/2 cup tomato juice
   1 bay leaf
   1 tsp fresh thyme leaves
   1/4 tsp (generous) paprika
   1 tsp cornstarch dissolved in 1-1/2 Tbsp water
   1/4 tsp Louisiana hot sauce
   1/4 tsp (generous) Creole seasoning
   Salt
   Dried red pepper flakes
   
   Melt butter in heavy medium saucepan over medium-low heat. Add bell pepper and onion and cook until onion is translucent, stirring occasionally, about 10 minutes. Add stock, tomatoes, tomato juice, bay leaf, thyme and paprika. Bring to a boil. Reduce heat and simmer 45 minutes, stirring occasionally. Add cornstarch, hot sauce, and Creole seasoning. Season with salt and red pepper flakes. Simmer 10 minutes, stirring frequently. Pur�e sauce in blender. (Can be prepared 1 day ahead and refrigerated. Reheat over low heat, stirring frequently.)
   
   Makes about 1-2/3 cups.