CRAB CAKES

by C&RB Staff (editor@clubandresortbusiness.com)
March 2007
 

Amt                    Ingredient
3                    eggs
2 cups             mayonnaise
1 cup              Dijon mustard
2 pounds         canned or fresh shelled crab (check carefully for shell fragments)
2                    6-ounce smoked trout filets, chopped
2 cups             panko crumbs
1 tablespoon    black pepper
1 bunch           parsley, chopped
4 tablespoons  tarragon, chopped
To taste          salt and pepper
1 recipe           Corn Macque Choux (recipe follows)

Procedure:
•    Mix together the crab and trout.
•    Mix together all of the other ingredients, adding panko crumbs last.
•    Form mixture into 25 cakes.
•    Fry in olive oil until golden on each side.      Keep warm in oven.
•    Place Crab Cake on top of Corn Macque Choux (see recipe)

Yield:  25 servings