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Carl Taylorís Crab Cakes w/Randy Sauce Recipe


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     Carl Taylorís Crab Cakes w/Randy Sauce

Category   Appetizers
Sub Category   None
  Roland Schmitt Pinot Blanc

1 live large Dungeness crab Ė 1 ĺ Ė 2 lbs
Large pot of boiling water
1 egg, lightly beaten
About 6 saltine crackers, crumbled
1 tsp Dijon mustard
1/4 tsp finely diced Jalapeno pepper or dash of Cayenne pepper
1 tsp Minced chervil or parsley
Bread crumbs
Peanut oil
Minced Chervil or tarragon
Minced shallot
Anchovy filet

Immerse crab in rapidly boiling water and cook for 15 minutes. Cool and pick from shell.
Combine crab, egg, crumbled crackers, mustard and chervil. Mix lightly, being careful not to break up the crab. Divide and form into 4 mid-sized or 6 small cakes. If the mixture is too wet add a bit more cracker crumbs or a bit of bread crumbs. Once formed, squeeze firmly so the mixture holds together. Coat lightly with bread crumbs and fry preheated pan until brown then carefully turn and brown the other side.
Randy Sauce Mash anchovy into paste and mix mayonnaise, chervil and shallot. Serve crab cakes with lemon and Randy Sauce

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