Crab cakes

LOUISIANA-STYLE CRAB CAKES WITH LEMON-CAPER MAYONNIASE
RECIPE COURTESY OF CHEF CHRIS ZAPALOWSKI OF HOMEWOOD GOURMET
Yield: 20 (2-ounce) crab cakes

1 tablespoon canola oil
1 ½ cups finely chopped sweet onion
1 ¼ cups finely chopped celery
1 cup finely chopped red bell pepper
1 cup finely chopped green bell pepper
1 ½ cups mayonnaise
¼ cup Creole mustard
2 teaspoons fresh grated lemon zest
3 to 4 tablespoons fresh lemon juice
½ teaspoon kosher salt
Pinch of freshly ground black pepper
1 pound lump crabmeat
6 cups plus 6 tablespoons fresh breadcrumbs, divided
Canola Oil, for sautéing
Lemon-Caper Mayonnaise, recipe follows

Heat the oil over medium heat in a large, 12-inch sauté pan. Add the onion, celery and bell peppers and sauté until vegetables are soft, about 8 minutes. Transfer the vegetables to a large plate to cool.

Whisk together mayonnaise, mustard, lemon zest, juice, salt and pepper in a large bowl. Gently fold in crabmeat and 6 tablespoons of the breadcrumbs, being careful not to over mix and break up the lumps.

Form crabmeat mixture into 2-ounce cakes (2 ½ to 3-inches in diameter) and dredge in remaining breadcrumbs.

Pour canola oil in a large, heavy skillet to a depth of ¼-inch and heat over medium heat. Add crab cakes and cook 3 to 4 minutes on each side, or until golden brown and heated through. Serve immediately with Lemon-Caper Mayonnaise.



LEMON-CAPER MAYONNAISE

Yield: about 1 ¼ cups

1 cup mayonnaise
2 teaspoons freshly grated lemon zest
2 tablespoons fresh lemon juice
1/4 cup capers
Pinch of freshly ground black pepper

Whisk together all ingredients and adjust seasonings with salt and pepper, if needed. Refrigerate for 30 minutes before serving.

GDA Cooking - December 9, 2011