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"The belly rules the mind."--Spanish Proverb

The Bolders' Sonoran Crab Cakes Recipe

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This recipe for The Bolders' Sonoran Crab Cakes is from Family Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crab Cakes:
2 pounds crab meat, water squeezed out
1/2 white onion diced
1 1/2 serrano chilies minced
3 eggs
1/2 cup ancho mayonnaise (ingredients below)
1/2 cup Dijon mayonnaise (ingredients below)
1/8 cup lemon juice
1/2 tsp thyme
1/2 tsp basil
1/2 tsp salt
1/4 tsp black pepper

Ancho Mayonnaise:
1 cup olive oil
3 egg yolks
3/4 tbsp mustard
1/2 tsp salt
2 cloves garlic minced
1/4 cup ancho chili puree (cooked and blended)
1 tbsp balsamic vinegar
1/2 tbsp lemon juice
1/2 tsp black pepper

Lemon Mayonnaise:
3 egg whites
1 cup olive oil
1/4 cup lemon juice
1 tbsp Dijon mustard
Directions:
Directions:
Ancho mayonnaise:
Combine egg yolks, salt, mustard, garlic in food processor/blender until thicken; slowly add oil and continue beating until thick. Add vinegar, lemon juice and chili puree, mix well and add to crab cakes.

Lemon Mayonnaise:
Whip egg whites until thickened in food processor/blender; slowly add oil and continue beating until thick. Add lemon juice and mustard, mix well and add to crab cakes.

Crab Cakes: Sauté serrano peppers and onions till softened. Mix crab, onions, mayonnaises, eggs, lemon juice, and spices. Season to taste and form into 1.5 ounce rounds. Cover and freeze on sheet trays. As needed, drop frozen cakes in egg/milk wash and then in bread crumbs. Heat olive oil in large frying pan to shimmering and fry crab cakes until lightly browned on both sides.
Number Of Servings:
Number Of Servings:
20 crab cakes
Preparation Time:
Preparation Time:
3 hours

 

 

 

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