Many people have heard of Bobby Chez crab cake recipe. You can visit his restaurants to taste these delicious crab cakes. The cakes are also available at online store. However, you can have the same taste by following this easy recipe. This is perfect for a simple meal or pleasing crowds in a party.
Ingredients:
- Jumbo lump crab meat
- ¼ cup green bell pepper, nicely chopped
- ¼ cup yellow onion, nicely chopped
- 2 tablespoons butter for sautéing and roux base
- ½ tablespoon Worcestershire sauce
- 1 shake Tabasco hot sauce or as preferred
- 1 tablespoon Dijon mustard
- 2 tablespoons all-purpose flour
- ½ cup milk
- Panko bread crumbs
- Flavorless oil such as vegetable, peanut, or canola oil for frying
Cooking Instructions:
- This Bobby Chez crab cake recipe is roux-based recipe, so the first and foremost step is to create a roux base. Sautee chopped green bell pepper and yellow onion in a pan with melted butter. Cook them until tender but still retaining their shapes.
- Add flour, Worcestershire sauce, hot sauce, and Dijon mustard. Mix them well before adding milk.
- When the roux base starts to bubble up, turn off the heat and transfer it to another container. Cool the roux in refrigerator.
- After the roux has chilled, spread it out on then add crab meat. Fold crab meat gently into the roux to avoid breaking its texture. Be careful not to over mix.
- Form crab mixture into ball shapes.
- Dip balled crab mixture into a blend of egg and milk. After that, roll crab mixture balls in Panko bread crumbs until they are fully covered.
- If you want to fry the crab cakes, heat up flavorless oil until reaching 375ºF (190ºC). Fry crab cakes briefly in the hot oil until golden brown. Be careful not to crowd the pan, so the oil temperature will not drop. Put fried crab cakes on paper towel sheets to get rid of excess frying oil.
- If you want to bake the crab cakes, preheat oven at 450ºF (232ºC). Bake crab cakes until they are golden brown. It should take around 15 minutes.
This Bobby Chez crab cake recipe can be accompanied with different types of sauce. The chef recommends trying his special champagne mustard sauce. It is a mixture of Dijon mustard, mayonnaise, Worcestershire sauce, orange juice, and horseradish. There is tartar sauce that is a mix of mayonnaise, finely chopped yellow onion, honey, dill relish, pepper, and salt. These crab cakes can also be served with chilled cocktail sauce. The sauce is a simple mixture of ketchup or tomato sauce, horseradish, and fresh lemon juice. The most important thing is to not put too much sauce on the crab cakes so that their original tastes still shine.
Although reheating or simply coming to restaurant are easier, there is something rewarding about cooking these crab cakes. People can serve these crab cakes at their parties and see happy smiles of their guests. Elevate this dish further with the recommended sauce. Trying this Bobby Chez crab cake recipe is definitely worthwhile!
