There is something about fresh seafood that instantly brings the Gulf Coast to the table. Whether you are planning a summer dinner, entertaining friends or simply wishing you were enjoying a meal with a view of the water, Chef John Hamme of Spectrum Resorts is sharing a recipe that delivers a little taste of the beach right at home.
And if you would rather let someone else do the cooking? Add these to your must-try list the next time you visit Coast Restaurant at The Beach Club Resort & Spa.
Yields: 6 servings
Ingredients
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2 Tbsp mayonnaise
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2 Tbsp Worcestershire sauce
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1 Tbsp baking powder
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2 tsp French’s mustard
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1 Tbsp parsley flakes
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2 tsp Old Bay seasoning
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Juice of 1 lemon
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1 egg, beaten
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1 lb jumbo lump crabmeat
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1 lb claw crabmeat
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4 Tbsp Saltine cracker crumbs
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4 Tbsp vegetable oil
Crab Cake Directions
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Combine the mayonnaise, Worcestershire sauce, baking powder, mustard, parsley, Old Bay, lemon juice and beaten egg in a mixing bowl.
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Place the crabmeat in a pan or bowl large enough to spread it into a thin layer.
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Sprinkle the Saltine crumbs over the crabmeat and gently toss. Add the prepared crab mixture and carefully fold everything together, taking care not to break apart the larger pieces of lump crab.
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Shape the mixture into six approximately 5 1/2-ounce crab cakes. Place them in the refrigerator for at least 30 minutes before cooking. This resting time helps the cakes firm up and makes them easier to brown without falling apart.
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Heat the vegetable oil in a nonstick pan over medium heat. Brown the crab cakes on both sides until golden. Transfer them to a baking sheet and finish in the oven until they reach an internal temperature of 165 degrees F.
Creole Mustard Butter
Ingredients
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1 oz cider vinegar
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1 oz white wine
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2 sprigs thyme
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2 shallots, chopped
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1/2 lb butter, softened and cut into cubes
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1 Tbsp Creole mustard
Directions
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Place the cider vinegar, white wine, thyme and shallots in a small saucepan. Cook until the liquid has reduced and is almost dry.
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Allow the cubed butter to soften at room temperature.
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The original recipe calls for adding heavy cream at this stage and reducing it by two-thirds before removing the pan from the heat. Slowly stir in the butter until melted and incorporated, then whisk in the Creole mustard.
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Keep the finished sauce warm, around 130 degrees F, until ready to serve.