Recipe July 23: Crab Cakes - ABC 33/40 - Birmingham News, Weather, Sports

Recipe July 23: Crab Cakes

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rab Beignet by Jason Shipp Chef de Cuisine The View at The Club

 

  • 1 pound fresh lump crabmeat (picked of any shell bits)

  • 1 small red bell pepper (cut into bruniose or very small dice)

  • ½ cup mascarpone cheese

  • ¾ cup + or – ( just enough to bind the mixture)

  • 1 tablespoon chopped cilantro

  • Juice and zest of 1 lemon, 1 lime and 1 orange

  • ½ cup thinly sliced green onion (scallion)

 

  •  
    1. Gently fold above ingredients together

    2. Form into 1 ½ inch ball and chill or freeze until serving

 

Beer Batter

 

  • 1 cup all purpose flour

  • 1 egg beaten

  • ½ teaspoon black pepper

  • 1 teaspoon salt

  • 1 ½ cups beer

 

  •  
    1. whisk above ingredients together being careful not to over mix. A few small pockets of flour is okay.

 

Slaw

 

  • 1 cup green cabbage, thinly sliced

  • ½ red onion, thinly sliced

  • 1/8 cup apple cider vinegar

  • 1/8 cup extra virgin olive oil

  • salt and pepper to taste

 

 

Grainy Mustard Aioli

 

  • Mix ¼ cup grainy mustard with

  • ½ cup homemade or prepared aioli or mayonnaise

  • juice of ½ lemon

 

 

To Serve

 

  1. drop crab balls into beer batter and completely coat them with the batter

  2. gently lower the beignets into 350 degree oil

  3. Fry until golden brown in color

  4. Serve atop slaw with grainy mustard aioli