Crab Cake Crust
- Italian Bread Crumbs x 2 cups
- Unsalted Soft Room Temperature Butter x 1 cup
- Creole spice x 1 oz
Crab Cake Ingredients
- Louisiana Jumbo Lump Crabmeat x 1 lb
- Duke's Mayonnaise x 3 oz
- Creole Spice x .5 oz
- Freshly Ground White Pepper x .25 oz
- Freshly Chopped Chives x .25 oz
- Kosher Salt x .25 oz
- Italian Bread Crumbs x 1.5 Tbsp
- Fresh Lemon Juice from one full lemon x .5
- Begin by placing the crab crust ingredients into a stand mixer fitted with a hook attachment.
- Paddle the ingredients together for 4-5 minutes on medium speed until a dough like paste forms.
- Once formed, quickly remove from bowl and place on top of a sheet of parchment paper or nonstick paper.
- Using the paper, roll the butter/breadcrumb mixture to the circumference of desired crab cake.
- Take note to move fast and quickly to prevent the butter/breadcrumb mixture from heating up.
- Chill completely for at least 8 hours to ensure proper hardness before cutting.
- Pre-cut desired amount of slices and keep cold.
- Start by placing crab meat into a medium sized nonstick skillet and placing on a stovetop on medium low heat.
- Carefully fold in mayonnaise, creole spice, freshly ground white pepper, kosher salt, chopped chives and lemon juice.
- Attention must be paid to your folding technique so as to not breakdown all of the large clumps of crabmeat.
- Once desired seasoning is achieved, fold in Italian breadcrumbs until the mixture holds it's shape on its own. *Careful not to add too much breadcrumbs to your crabmeat or else the final product may be too dry.
- When the crab cake mixture reaches the desired temperature, pack the crab cake mixture into a metal ring mold of your choice .
- Lastly, slice a 1/8" thick slice of your cold crab crust and place on top of crab cake in metal ring mold.
- Take the nonstick skillet with crab cake mixture in ring mold and a piece of sliced crab crust on top and place the whole skillet onto the top shelf of preheated oven set to broiler.
- Pay close attention to your crab cake in oven. The objective is to just slightly brown the top of crab crust.
- Once crab crust has reached desired browning. Remove from oven and carefully slide a large flat metal spatula underneath crab cake to take a way from hot skillet.
- Lastly place crab cake onto a serving vessel of your choice.
- Once crab cake has reached the plate, carefully remove ring mold around crab cake just by sliding straight up.
- Serve immediately for best results.