Chef John Folse’s Ultimate Louisiana Crab Cakes
Serves 6. Recipe by John Folse.
1 lb. jumbo lump crabmeat
5 slices white bread, crust removed
1/4 cup mayonnaise
1/4 tsp. horseradish
1/4 tsp. minced garlic
1/4 tsp. Worcestershire sauce
1/4 tsp. mustard powder
1/4 tsp. Old Bay seasoning
1/4 tsp. Louisiana Hot Sauce
1/4 cup chopped parsley
2 tbls. chopped tarragon
Salt and cracked black pepper to taste
1. Gently pick through the crab, taking care not to break lumps, and discard shells and cartilage. Set aside.
2. In a food processor, pulse bread slices into coarse bread crumbs. Remove and set aside.
3. In a bowl, combine all ingredients except crab and bread crumbs, mixing well to combine. Fold in crab then adjust salt and pepper to taste. Add bread crumbs and incorporate well. The mixture will be extremely soft. Cover and refrigerate 2 hours.
4. Mold crab mixture into 6 crab cakes that are 3/4-inch thick.
5. When ready to cook, preheat oven to 350 degrees. Coat a large, oven-safe sauté pan with butter-flavored vegetable spray and heat over medium-high heat. Sauté crab cakes on one side for 2 to 3 minutes or until browned. Gently turn over the cakes and place the skillet in the oven for 10 to 12 minutes or until thoroughly heated. Remove from oven and serve immediately with Roasted Red Pepper Cream.
Roasted Red Pepper Cream Sauce
Serves 6. Recipe is by John Folse.
3 roasted red bell peppers
3/4 cup heavy whipping cream
1 tsp. paprika
1/2 tsp. cayenne pepper
1/2 cup grated Parmesan cheese
Salt to taste
1. To roast bell peppers, place whole peppers directly over open flame or under broiler. Turn frequently until skin blisters and blackens on all sides. Remove and place into a brown paper bag, seal tightly and let stand 10 to 15 minutes. Peel blistered skin from pepper under cold running water. Peppers may also be blackened on a cookie sheet in a 400-degree oven.
2. Seed and dice peppers, then set aside.
3. In the bowl of a food processor, add all ingredients and purée until smooth. Heat in a saucepan before serving.