Evening Edge
What’s For Dinner?
DEL.ICIO.USBrooklyn Cafe Jumbo Lump Crab Cakes
Rate this recipe: (average rating = 3.00 with 5 votes)
Rate It!
Rate this recipe by clicking ONE star
(First star is lowest, fourth star is highest)
(First star is lowest, fourth star is highest)
FROM THE MENU OF . . . BROOKLYN CAFE
220 Sandy Springs Circle, Suite 101, Atlanta
404-843-8377
Q: The crab cakes at Brooklyn Cafe in Sandy Springs are wonderful. They are loaded with crab, have few (if any) fillers and are perfectly seasoned. Would it be possible to get the recipe?
DEBORAH THOMPSON, Atlanta
A: These cakes are loaded with crab, as Thompson notes, because they are almost all crab --- there's not a speck of filler in these cakes. That's why owner Jeff Trump recommends using the highest-quality crab meat you can purchase.
"The most important thing is the commitment to quality jumbo lump crab meat, " Trump said. "When you taste different crab meat side by side, you can really tell the difference. We constantly bring in fresh crab from different areas, looking for plump, sweet, flavorful meat. ... We have found, as with most food items, you get what you pay for."
Hands on time: 15 minutes Total time: 1 hour and 15 minutes Serves: 4-6
Ingredients:
-
1 pound fresh jumbo lump crab meat, drained
1/3 cup aioli (See Recipe Below)
1/4 teaspoon creole seasoning
1/2 whole egg, beaten
1 teaspoon finely chopped fresh parsley
1 to 2 teaspoons butter, clarified butter or olive oil
Aioli
2 cups (16 2-tablespoon servings)
Hands on: 5 minutes
Total time: 5 minutes
Aioli is a mayonnaise-like emulsion. Use it in salads or as a spread on sandwiches.
1 clove garlic, minced
1 teaspoon kosher salt
1 egg yolk
Juice of 1/2 lemon
1/2 teaspoon Dijon mustard
3/4 cup extra-virgin olive oil
1 cup olive oil
Instructions:
Preheat the oven to 300 degrees. In a bowl combine crab meat, aioli, creole seasoning, egg and parsley and gently mix. Do not overwork the crab, as it breaks into pieces easily. Form into patties of desired size and refrigerate for at least one hour; the patties will become firmer upon refrigeration. If any liquid weeps, discard it.
In a nonstick pan over medium-high heat, add butter. Add the crab cakes and cook until both sides are golden brown, turning just once. Transfer to the oven for 90 seconds. Serve immediately.
For Aioli:
In a blender, combine garlic, salt, egg yolk, lemon juice and mustard. With the motor running, add the oils, 1 tablespoon at a time, until thickened (a funnel helps prevent splashes).
In a nonstick pan over medium-high heat, add butter. Add the crab cakes and cook until both sides are golden brown, turning just once. Transfer to the oven for 90 seconds. Serve immediately.
For Aioli:
In a blender, combine garlic, salt, egg yolk, lemon juice and mustard. With the motor running, add the oils, 1 tablespoon at a time, until thickened (a funnel helps prevent splashes).
Notes:
These filler-free crab cakes shine when you use best-quality crab meat. Brooklyn Cafe sautes the cakes in clarified butter, but you could use regular butter or olive oil.
You'll need only about one-quarter of the aioli in the recipe. But you'll find that the leftovers can be used to dress up just about any other food you'd normally serve with mayonnaise.
You'll need only about one-quarter of the aioli in the recipe. But you'll find that the leftovers can be used to dress up just about any other food you'd normally serve with mayonnaise.
Nutrition:
Crab cakes: Per serving: 330 calories (percent of calories from fat, 73), 21 grams protein, 1 gram carbohydrates, trace fiber, 27 grams fat (4 grams saturated), 128 milligrams cholesterol, 483 milligrams sodium.
Aioli: Per (2-tablespoon) serving: 214 calories (percent of calories from fat, 99), trace protein, trace carbohydrates, trace fiber, 24 grams fat (3 grams saturated), 13 milligrams cholesterol, 120 milligrams sodium.
Aioli: Per (2-tablespoon) serving: 214 calories (percent of calories from fat, 99), trace protein, trace carbohydrates, trace fiber, 24 grams fat (3 grams saturated), 13 milligrams cholesterol, 120 milligrams sodium.
More recipes like this:
Recipes in the same category:ATL restaurant recipes
Recipes from: Brooklyn Cafe