Decadent Crab Cakes

Delightfully delicate and brimming with oceanic flavours, crab meat holds a cherished place in culinary realms. Its succulent texture and subtly sweet taste effortlessly elevate dishes to new heights. From decadent crab cakes to creamy bisques, the culinary possibilities of this oceanic treasure is endless.

Chef Patrick Albert, Head Chef on the faculty at Kamaxi College of Culinary Arts holds a strong love for versatile and delicious crab dishes. Whether served as an appetiser or a main course, according to Chef Patrick these delectable creations are destined to entice taste buds during any meal.

With a medley of ingredients and seasonings, chefs can express their culinary artistry, while putting together crab cakes, which symbolises freshness and excellence in seafood cuisine. A true delight, their taste and adaptability never fail to impress.

Crab Cakes

Servings: 4

Preparation time: 40 mins

Ingredients

300 crabmeat (fresh or pasteurised in lump form)

1 large egg

125 grams béchamel

10 to 15 grams Dijon mustard

Fresh Juice of one Lemon

5 grams Worcestershire sauce

175 grams fresh breadcrumbs (from soft white sandwich bread, or baguette) no crust

15 grams flat-leaf parsley (chopped fresh)

30 grams unsalted butter

15 grams olive oil Lemon wedges for serving

Chef Patrick Albert, Head Chef on the faculty at Kamaxi College of Culinary Arts

Method:

For Béchamel

1. In a saucepan, melt the butter over medium-low heat.

2. Add the flour and cook, whisking constantly for 2 to 3 minutes.

3. Do not let the mixture brown.

4. Slowly whisk in the hot milk and bring just to a simmer, whisking frequently.

5. Reduce the heat to low and cook, whisking often, until the sauce has thickened to a creamy, gravy-like consistency and no longer tastes of raw flour.

6. Remove from the heat and whisk in the salt, pepper and nutmeg.

7. If not used right away, transfer to a bowl and press a piece of plastic wrap directly on the surface of the sauce to keep the skin from forming.

For Crab cake:

1. Drain the crabmeat, if necessary, and pick through it for shells (jumbo lump will not have  shells) using a black light in a dark kitchen.

2. Put the crab in a medium mixing bowl and set aside.

3. In a small bowl, whisk the egg, béchamel, mustard, seasoning, lemon juice, Worcestershire sauce and salt.

4. Scrape the mixture over the crab and mix gently until well combined.

5. Gently break up the lumps with your fingers but do not overmix.

6. Sprinkle the breadcrumbs and the parsley over the mixture and mix them in thoroughly but gently; try not to turn the mixture into a mash—it should still be somewhat loose.

7. Cover with plastic wrap and refrigerate for 1 to 3 hours.

PREPARATION

1. Shape the crab mixture into 4 cakes about 2.5 to 3 cm thick.

2. In a nonstick frying pan, heat the butter with the olive oil over medium heat. When the butter is frothy, add the cakes to the pan (4 should fit comfortably).

3. Cook until dark golden brown on the underside, about 4 minutes.

4. Flip the cakes, reduce the heat to medium low and continue cooking until the other side is well browned, 4 to 5 minutes.

5. Serve with lemon wedges on the side for squeezing over the cakes.

Crab Cakes served with Lemon Wedges