Carmen Anthony Restaurants
Award-Winning Potato Encrusted Crabcake
Connecticut Magazine Readers have voted this recipe as The Best Crabcake in CT for 15 years in a row!
INGREDIENTS:
.5 tsp Worcestershire Sauce
.5 oz Japanese Breadcrumbs
3 oz Maryland Lump Crabmeat
¼ ea Jumbo Egg XL
.75 oz mayonnaise
dash old bay seasoning
.25 oz chopped red pepper
3 oz chef potatoes (grated)
.25 oz scallions
PROCEDURE:
Add chopped scallions, peppers, Worcestershire sauce, and old bay seasoning to bowl and mix. Fold in Japanese breadcrumbs. Fold in Maryland lump crabmeat, trying not to break up lumps. Add and continue to fold in chef potatoes. Let mixture sit in refrigerator for at least 30 minutes. Portion mixture into a ball. Sauté to a golden brown. Serve with remoulade sauce.
Remoulade Sauce:
INGREDIENTS:
.2 oz garlic
6 oz horseradish
3 oz ketchup
1 tsp key lime juice
1 cup mayonnaise
1 oz mustard, grey poupon
.2 oz scallions
.5 tsp Tabasco
.2 oz white vinegar
.5 tsp Worcestershire Sauce
PROCEDURE:
Strain horseradish to remove excess liquid. Place all ingredients into mixer, mix at medium speed until smooth.
