From Chef Holly Goetting, Charley G’s Seafood Grill in Lafayette, LA
Crab Cakes from Chef Holly Goetting, Charley G’s Seafood Grill in Lafayette, LA
Ingredients:
11⁄2 gallon milk, scalded
3 chopped onions
3 chopped green bell peppers
3 chopped red bell peppers
1⁄4 c. chopped garlic
1 quart white wine
4 lbs. lump crabmeat
4 lbs. white crabmeat
1 bunch chopped green onions
1 bunch chopped parsley
1 small bottle Tabasco
4 c. roux
Method:
Scald milk. Add white roux and cook until thick. Add white wine. Whisk vigorously the whole time.
Sauté onions, bell peppers and garlic until onions turn clear. Be careful not to brown. Add remaining ingredients except lump crabmeat.
Place everything in bowl and gently fold in crabmeat. Place in refrigerator until completely cooled. It should be very firm. Form into 3 oz. patties and dust with flour. Dip in milk and egg wash made with 2 eggs and 1⁄4 cup of milk seasoned with 1 tsp. of season salt. Pass back in flour being very careful.
Heat sauté pan. Add clarified butter or any good cooking oil. You want the level of oil to cover 1⁄2 of the crab cakes. Brown both sides.