'Longboat ' Crabcakes...

Here's yet another variation on Crabcakes. Not very topical, just something a few people have asked me to share. The recipe below is, obviously, intended for comercial production, but it will adjust proportionately down to however much you want. Makes a great stuffing for fish, shrimp, shellfish, etc., too!

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'Longboat' Crabcakes
(Click above image to enlarge)

Yield – approx. 15# or 60 ea. 4 oz. crab cakes

* 1 ea. lg. red onion, finely diced
* 2 ea. red and green bell pepper, finely diced
* 2 ea. stalks celery, finely diced
* 1 Tbs. minced garlic
* 1 Tbs. seafood base
* ¼ cup white wine
* 2 tsp. thyme (preferably fresh)
* 2 oz. butter redux
* 2 cups mayonaisse
* 10 ea. whole eggs
* 3 or 4 dashes of tobasco sauce...or a lot more ;-)
* 3-4 Tbs. dijon or deli style mustard depending on brand
* 1 Tbs. Cajun seasoning (or to taste)
* 6 lbs. ea. of claw and special crab meat (pasteurized)
* fresh or Japanese (Pankow) style bread crumbs
* s & p to taste

Preparation:

Sauté the vegetables and thyme in the redux until translucent – don’t burn the garlic. Add the white wine and seafood base. Reduce down until most of the liquid has evaporated. Chill the above mixture - very important! - before continuing with the next step.

In a large mixing bowl, throw in the Mayo, whole eggs, mustard, Cajun seasoning, and tobasco sauce until well combined and creamy in texture. Add the previously sautéed and chilled ingredients to the Mayo/egg mixture along with the crab meat that has been cleaned of any shells. Combine all, being careful not to break the crab meat down too much.

Add the bread crumbs until crab meat mixture is absorbed but still slightly moist (don't overblend). S&P to taste. Break down into portions using a 4 oz. disher.

Wrap, date and freeze for future use if need be.

**Optional**
Try placing the cakes over a light Romesco Sauce garnished with a little 'Apple & Maple Slaw' ... different, but pretty good.

All in all, not a bad recipe. And for all you hard-core 'cakers' out there, you're right; it's not a 'New England' style cake...not meant to be.

SurfCook1's outta' here...

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