These tantalizing crab cakes are the best you'll ever have, crafted with care and bursting with flavor! Each bite is a symphony of perfectly crisp textures and generous chunks of real King crabmeat, delicately seasoned and NO FILLER! Paired with our horseradish mustard mayo sauce, these delectable cakes will make you feel like you're dining at The Quiet Woman right in the comfort of your own home!
Crab Cakes
Crab Cake Mix
- Combine everything but shrimp, egg and cream. Taste mixture. It should be quite salty.
- In food processor pulse shrimp 4-5 times to break up. Add egg and pulse a couple more times. With processor on pour in cream. Do not over process. Mix should be thick and clumpy.
- Fold shrimp mixture into crab mix and chill.
Procedure
6 tsp Dijon
6 tsp horseradish
1 tbsp mustard seeds
Horseradish Sauce
1 pound Crabmeat
3 tablespoon green onion chopped very fine
1 tbsp Fresh parsley chopped very fine
2 tsp Dijon mustard
1 lemon juice and zest
1 tsp kosher salt
1 generous dash of Worcestershire
4 tbsp Rice Chex GF crushed
10 shrimp peeled, no tail and partially frozen
1 whole egg
¾ cup heavy cream
Makes 10 4oz cakes
EACH CAKE GETS 1 ½ OZ OF CRAB and ½ of a SCALLOP DICED
- 2oz. mix. 1 1/2 oz Crab + ½ Scallop diced
- MAKE EACH CAKE WITH MEASURED 1 1/2 OZ CRABMEAT
- Coat in crushed Rice Chex and sauté. Wipe pan with olive oil.
- Butter melt - Medium heat. Brown cake. Flip and brown. Hold in oven.
Each Cake
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The Quiet Woman
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