Recipe: captain bill’s crabcakes
Captain Bill’s Crabcakes
5 pounds shelled Alaskan King crab
1 1/2 finely diced red pepper
2 bunches scallions
2 tablespoons garlic
2 tablespoons tarragon
1 1/2 teaspoons nutmeg
1 1/2 teaspoons black pepper
1 cup cream, mixed with 12 tablespoons
cornstarch to make a slurry
1 teaspoon Cajun seasoning
1 cup Seafood Sauce, recipe follows
Mustard Crème Sauce, recipe follows
Sauté pepper, scallions, garlic, tarragon, nutmeg, and black pepper lightly in butter. Let cool and set aside. In a bowl, mix all ingredients together, carefully by hand. Make 28 (3 1/2-ounce) cakes. Serve with a Mustard Crème Sauce. Garnish with scallions and tomatoes.
Mustard Crème Sauce
1 tablespoon finely diced onion
1 cup white wine
2 teaspoon ssalt
1 teaspoon white pepper
2 quarts cream
1 cup Dijon mustard
6 ounces white roux, to thicken
In a large sauté pan, cook the onion, wine, salt, and pepper.
In a separate sauce pot, heat the cream and mustard. Thicken the cream-mustard mixture with the roux, by stirring some of the mixture into the roux, whisking to incorporate and then adding the roux to the mixture. Add the onion mixture and cook for at least 20 minutes, stirring often, until mixture has lost the raw flour taste, has a satiny sheen, and evenly and thickly coats the back of a spoon. Strain before serving.
This recipe was provided by professional chefs, and therefore may be difficult to reproduce in the home.
Yield: 7 to 14 servings