Crab Cakes
01/23/2002

Kincaid's Restaurant


Ingredients:

* 3 each-2 oz. wt. crab cakes

* 1 1/2 fl. oz. beurre blanc sauce ( see recipe )

* 1 1/2 fl. oz. sweet & sour sauce ( see recipe )

* 1/8 tsp. black sesame seeds

* 1/4 oz. wt. daikon sprouts

* 1/4 oz. wt. pickled ginger


Crab Cake Mix Ingredients

* 6 oz. wt. onions ( peeled and diced 1/8"-1/4" )

* 6 oz. wt. celery ( diced 1/8"-1/4" )

* 6 oz. wt. carrots ( peeled and diced 1/8"-1/4" )

* 6 oz. wt. yellow bell peppers ( cored and diced 1/8"-1/4 )

* 6 oz. wt. red bell peppers ( cored and diced 1/8"-1/4" )

* 6 oz. wt. green bell peppers ( cored and diced 1/8"-1/4" )

* 2 lbs. whole butter

* 8 egg yolks

* 1 1/2 cups cream reduction ( follow procedures )

* 8 lbs. eastern pasteurized crab meat ( m/r brand )

* 2 tsp. kosher salt

* 1/2 tsp. ground white pepper



Egg Wash Ingredients

* 2 eggs

* 1/2 cup milk

Seasoned Flour Ingredients

* 1/2 cup flour ( all purpose )

* 1/2 tsp. kosher salt

* 1/2 tsp. coarse ground black pepper

* 2 tbls. per serving panko bread crumbs ( ground to half original
size in food processor )



Crab Cake Mix Procedure

1. Heat butter over medium-low heat ( do not brown butter ), add the
onions, carrots, celery and sweet bell peppers. Saute' until tender.

2. Transfer into a large mixing bowl and let cool for 5 minutes. Add
the cream reduction , crab meat, egg yolks, salt and white pepper. Mix
to blend ingredients thoroughly.

3. Transfer, label and store refrigerated overnight before using.

Crab Cake Breading Procedures

1. Prep and stage the seasoned flour, egg wash and panko crumbs in
three separate pans for the breading procedure.

2. Portion and form the crab cake mix into 2 oz. wt. balls. Reserve.

Note: Crab cake mix should be thoroughly chilled before breading.

3. Start the bread process by first dusting the crab cake ball with
seasoned flour. Quickly dip the crab cake into the egg wash and then
place into the panko crumbs. Gently press and mold the crumbs into the
cake, forming a 1/2" thick round patty. Transfer breaded cakes into a
paper lined hotel pan. Continue breading the remaining cakes and layer
between paper towels

4. Transfer and hold crab cakes refrigerated on line for service.

Cream Reduction Ingredients

* 2 gallons of whipping cream

* 1 gallon clam juice

* 8 oz. wt. garlic ( minced )

* 8 oz. wt. shallots ( peeled and minced )

Cream Reduction Procedure

1. Combine ingredients and bring to a slow simmer in a sauce pot.

2. Let cream slowly reduce by 75 %. Do not scorch.

3. Cool, transfer, label and store refrigerated until needed.