Delightfully delicate and brimming with oceanic flavours, crab meat holds a cherished place in culinary realms. Its succulent texture and subtly sweet taste effortlessly elevate dishes to new heights. From decadent crab cakes to creamy bisques, the culinary possibilities of this oceanic treasure are endless.
Chef Patrick Albert, Head Chef on the faculty at Kamaxi College of Culinary Arts, holds a strong love for crab dishes. According to Chef Patrick, whether served as an appetizer or a main course, dishes prepared using crab meat never fail to entice taste buds during any meal. With a medley of ingredients and seasonings, chefs can express their culinary artistry while putting together crab cakes which symbolise freshness and excellence in seafood cuisine. A true delight, their taste and adaptability never fail to impress.
Servings: 4
Preparation time: 40 mins
Ingredients
For Crab Cake:
300 pieces of crabmeat (fresh or pasteurized in lump form)
One large egg
125 grams béchamel
10-15 grams Dijon mustard
Freshly pressed juice of 1 lemon
5 grams of Worcestershire sauce
175 grams of fresh breadcrumbs (from soft white sandwich bread or baguette) with no crust
15 grams chopped fresh flat-leaf parsley.
30 grams of unsalted butter
15 grams of olive oil
Lemon wedges for serving.
For Béchamel:
45 grams of unsalted butter
45 grams of unbleached all-purpose flour
250 grams of whole milk, heated
Salt and pepper
Small pinch of freshly grated nutmeg
METHOD
For Béchamel
In a saucepan, melt the butter over medium-low heat. Add the flour and cook, whisking constantly for 2-3 minutes. Do not let the mixture brown. Slowly whisk in the hot milk and bring just to a simmer, whisking frequently. Reduce the heat to low and cook, whisking often, until the sauce has thickened to a creamy, gravy-like consistency and no longer tastes of raw flour. Remove from the heat and whisk in the salt, pepper and nutmeg. If not used right away, transfer to a bowl and press a piece of plastic wrap directly on the surface of the sauce to keep the skin from forming.
For Crab Cake
Drain the crabmeat, if necessary, and pick through it for shells (jumbo lump will not have shells) using a black light in a dark kitchen. Put the crab in a medium mixing bowl and set aside.
In a small bowl, whisk the egg, béchamel, mustard, seasoning, lemon juice, Worcestershire sauce and salt. Scrape the mixture over the crab and mix gently until well combined. Gently break up the lumps with your fingers but do not overmix. Sprinkle the breadcrumbs and the parsley over the mixture and mix them thoroughly but gently; try not to turn the mixture into a mash—it should still be somewhat loose. Cover with plastic wrap and refrigerate for 1 to 3 hours.
Shape the crab mixture into four cakes about 2.5 to 3 cm thick. In a non-stick frying pan, heat the butter with the olive oil over medium heat. When the butter is frothy, add the cakes to the pan (4 should fit comfortably). Cook until dark golden brown on the underside, about 4 minutes. Flip the cakes, reduce the heat to medium-low and continue cooking until the other side is well-browned for 4 to 5 minutes. Serve with lemon wedges on the side for squeezing over the cakes.
