Friday, July 8, 2011
Tyler Florance's Ultimate Crab Cakes (Baked)
I'm just going to get to the point...I love Tyler Florance, and I know that If he was my husband my ASS would be ten times bigger than it already is. I have never made a Tyler Florance recipe that I did not love. Each time I make something I tell myself..."it can't get any better than this" and each time I prove myself wrong.
I know that I have said that his Prime Rib recipe is my favorite, but this crab cake has changed me. For now this is my new all time favorite recipe. I highly recommend trying it at least once, you wouldn't be disappointed!
Recipe source: Tyler Florance Ultimate (cooking channel)
WHAT YOU'LL NEED:
Extra-virgin olive oil
1 onion, finely minced
1/2 green pepper
1 celery stock
4 garlic cloves, minced
1 1/2 pounds jumbo lump crab meat
1 1/2 cups fresh bread crumbs
2 tablespoons fat free mayonnaise, (more if needed)
1 large egg white
1/2 lime, juiced
1/4 cup freshly chopped cilantro leaves, (I used less because I don't care for it)
Kosher salt and freshly cracked black pepper to taste
2 tablespoons of butter melted
WHAT YOU'LL NEED TO DO:
In a medium frying pan, add just enough olive oil to cover the bottom of pan and heat.
Add the onion, peppers, celery, and garlic and cook for 5 to 7 minutes, until the onion gets kind of caramelized.
Dump that into a bowl and fold in the crab meat, bread crumbs, mayonnaise, egg white, lime juice, and cilantro, mixing just until well blended.
Season with salt and pepper. Shape the mixture into 6 fat crab cakes. Put them on a plate, cover, and stick them in the refrigerator to chill. (about and hour)
Heat oven to about 400 degrees.
Take crab cakes out of frig and brush the tops with melted butter.
Bake for about 20 minutes flipping crab cakes once.
After fully cooked turn oven onto broil and allow crab cakes tops to crisp, this will take 3-4 minutes.
Serve one a bed or salad, or with fresh lemon wedges