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MARKY MARK’s WORLD
FAMOUS MARYLAND CRAB CAKES!
o 1 lb. fresh lump blue crab meat, shelled and clean. I usually get
this at the local Wegman's as they have great fresh crab.
o 1 cup Japanese breadcrumbs (Panko)
o Old Bay seasoning to taste
o white pepper to taste
o dry mustard powder to taste
o 1 tablespoon Fresh cut parsley for color and taste
o 1/2 cup mayonnaise - add up to 1/2 cup more if desired.
o 1 tablespoon Worcestershire
o 1 large egg
o 3 shakes of original Tabasco sauce
o 1 teaspoon cracked mustard
Directions: place crab meat into a large bowl and set to the side.
In a separate bowl, add 1/2 cup of mayonnaise, cracked mustard, Worcester, egg,
Tabasco, Old Bay, white pepper, and dry mustard. NOTE that the amount of
dry spices you use is up to you and your taste buds. REMEMBER that the
less ingredients you use the better. The best crab cakes in the world are
made simple with few ingredients. Once all these ingredients have been
combined, start slowly folding the mixture into your crab meat. The best
thing to use is a rubber spatula so you do not break up the crab. This is
also a good time to start folding in your Panko and parsley as well. Add
your Panko slowly so you do not add too much. REMEMBER that you can always
add more, but you can never take any out. The ingredients added to the
crab should form a binder and hold the crab together. The proper mixture
is not too wet, but it is not so dry that the crab will not hold together.
Again, the less filler you use the better! Refrigerate for one hour to
help the mixture set up, then form your crab cakes into patties that are 3-4 tablespoons each.
Cooking: In a large skillet
heat a small amount of olive oil in the bottom of the pan to keep your crab
cakes from sticking. Vegetable oil will also work, but I prefer EVOO(extra
virgin olive oil).. When the oil is sizzling add the cakes and fry 3 minutes on
each side, until golden brown, and warm all the way through. Drain and
enjoy
CRÈME BRULE:
6 egg yolks
1/3 cup white sugar
2-1/2 cups heavy cream
1 TBS. vanilla extract
3 TBS. dark brown sugar
Preheat the oven to 250ƒ. In a medium bowl with mixer set at medium speed, beat
the egg yolks and white sugar. Set aside. In a saucepan over medium heat, bring
the cream to a boil. Remove from heat immediately and add to the egg-sugar
mixture, continuing to beat. Add the vanilla and continue to beat until the
mixture is completely cool.
Pour the cooled mixture into six 4-ounce custard cups. Line the sides of a
3-inch high baking pan with parchment paper, then place the cups in the pan. Add
water until it reaches halfway up the sides of the cups. (The paper stabilizes
the water and prevents the cups from shaking.)
Bake for 50 minutes. Remove the cups from the pan, allow to cool to room
temperature, then refrigerate until chilled. Sprinkle 1/2 TBS. dark brown sugar
over the top of each cup. Place the cups on a sheet pan and set under the
broiler until the sugar melts, darkens and forms a crust. This is the brule
process. Refrigerate until ready to serve.
BREAD CRISP:
1 loaf of baguette
2 tablespoons of butter
2 tablespoons of olive oil
1 tablespoons minced garlic
Asiago cheese
Mozzarella cheese
Parmesans cheese
pepper
oregano
garlic salt
Preheat oven to 450f.
Slice the loaf of bread as thin as possible, and lay out pieces individually on
an un-greased cookie sheet. In a small bowl, mix butter, olive oil, and minced
garlic, and microwave for 30 seconds, or until butter melts. Stir with spoon,
and add fresh ground pepper to your liking. With a brush, did into the
butter/olive oil/garlic, and brush each individual piece enough to give it a
thin coat of the sauce. Once finished, lightly cover with cheeses, and apply
oregano, pepper, and garlic salt to your liking. Bake at 450 degrees until
cheese is melted, and starting to turn brown. Great for dipping, or to eat on
their own! Enjoy!
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