Sea Base Crab Recipe

Note:  reduced cream base is simply heavy cream that has been reduced by about a third through gentle simmering (stir constantly!)

Also, fry the cakes in bacon grease instead of clarified butter if you wish.

 

Ingredients

Yield: 20 ounces crab mixture
Portion: 6 1/2 (3 ounce) cakes

• 1 pound | Crab, back fin
• 4 ounces | Reduced Cream Base
• 1/4 cup | Panko-style breadcrumbs
• 2 teaspoons | Old Bay Seasoning
• 1/2 teaspoon | Kosher salt
• 1/4 teaspoon | Ground black pepper
• As needed | Clarified Butter Oil Tub

Preparation

1.     Combine all ingredients. Refrigerate at least 1 hour before forming crab cakes.

2.     Form mixture into desired portion for each crab cake.

3.     Heat Clarified Butter in large sauté pan over medium heat. Add crab cakes, pressing lightly to form patties. Brown on one side for 2 to 3 minutes, then flip once and brown the second side until the mixture is cooked throughout.