VIRGINIA THIS MORNING: Chesapeake Bay Crab Cakes
RICHMOND, Va (WTVR)
Chef Jack Halpern of Catering By Jill is one of the vendors who will participate in FeedMore’s ‘Zest Fest’ scheduled for Saturday, February 23 at 6pm at the Greater Richmond Convention Center.
He shared his tasty signature crab cake recipe with us.
1 Tablespoon of finely diced Green pepper, 1 Tablespoon of finely diced red pepper
1 Tablespoon of finely diced white onion, 1Tablespoon of finely diced celery, 2 Tablespoon of butter (salted do not sub margarine), 1Teaspoon of lemon juice, I teaspoon white wine (dry)
1 lb. Lump or Backfrn Crabmeat (cleaned and picked), 1 large egg, 3 Tablespoons of heavy duty Mayonnaise, 1 Tablespoon of Dijon mustard, 1 teaspoon of capers (small type)
1/2 teaspoon of Old Bay Seasoning, pinch of Salt
Pinch of Cayenne pepper
1. Heat all items in the Hot ingredients section in a heavy sauce pan until all of the butter is melted and the celery is transparent.
2. Place all items in the Cold ingredients section in a large mixing bowl and mix them gently with a spoon until combined.
3. Mix hot and cold ingredient together using spoon until thoroughly mixed.
Place in refrigerator for 30 minutes.
To cook the crab cakes heat a non stick skillet (do not grease or add oil)
Place a spoon of the mixture on the skillet and gently press flat.
Brown and flip with spatula. The crab cake is done when the other side is brown.
Serve hot with mustard caper cream.
Mustard Caner Cream
1/4 cup mayonnaise
1/4 sour cream
3 tablespoons of Dijon mustard
2 tablespoons of pickle relish
I /2 teaspoon of lemon juice
1/2 teaspoon of dry white wine)
1 tablespoon of capers( small type)
1/2 teaspoon Of Old Bay Seasoning
Place all ingredients in a mixing bowl and stir together thoroughly.
Place a dollop on each crab cake.