Tracey Hassett's Crab Cakes
Tracey Hassett's Crab Cakes
Serves 6 to 8
Created by our friend Tracey Hassett, this recipe brings mustard and three cheeses together with jumbo lump crab meat to create unique and flavorful crab cakes. They are baked in 3-inch ring molds, garnished with our crisp fennel slaw, and served with a dijon remoulade. These crab cakes are a favorite appetizer and steak accompaniment at the Taste of Texas.
2 eggs, beaten
1½ tablespoons mayonnaise
2 teaspoons fresh lemon juice
1 teaspoon Worcestershire sauce
1 tablespoon dried mustard
½ cup Parmesan cheese
½ cup shredded smoked Provolone cheese
½ cup shredded sharp Cheddar cheese
1½ teaspoons Old Bay® seasoning
2 pounds jumbo lump crab meat
½ teaspoon paprika
1 tablespoon chopped fresh parsley (optional)
Dijon Remoulade Fennel Slaw
Preheat the oven to 375 degrees. In a medium bowl, gently whisk the eggs, mayonnaise, lemon juice, Worcestershire, mustard, Parmesan cheese, Provolone cheese, Cheddar cheese, and Old Bay® seasoning until mixed well. Add the crab meat and fold in very gently, taking care that it does not break into small pieces.
Grease six to eight 3-inch ring molds and fill each with the crab cake mixture. Sprinkle paprika and parsley on top. Bake the crab cakes for 22-25 minutes, until the tops are golden brown and the crab meat mixture is bubbly.
Serve with Dijon Remoulade and Fennel Slaw.
Tip: The crab cake mixture can also be baked in greased muffin cups or even mini-muffin cups for a clever presentation, but adjust the baking time for the smaller size.
Yields 1½ cups
1 cup mayonnaise
3 tablespoons finely diced celery
3 tablespoons finely diced sweet onions
½ teaspoon finely diced garlic
2 tablespoons finely diced green onions
2 tablespoons ketchup
2 tablespoons Dijon mustard
dash of Tabasco sauce
coarse kosher salt, to taste
dash of ground white pepper
In a medium bowl, combine all the ingredients and mix well. Serve with Tracey Hassett’s Crab Cakes.
Yields 2 cups
This crisp slaw makes a beautiful garnish for seafood. It may be prepared right before serving, or the greens may be kept cold in ice water and put in the salad spinner before seasoning and serving. Fennel bulbs are found in the produce section - they look like celery stalks with feathery carrot fronds and heavy white bulbs.
1 fennel bulb with fronds, washed
1 bunch Italian parsley, stems removed and leaves separated
leaves from 3 stalks of celery, washed
juice from 1 freshly squeezed lemon
coarse kosher salt and ground black pepper, to taste
Destem the fennel bulb and reserve half of the feathery fronds for the slaw. Cut the fennel bulb in half lengthwise, remove the core, and slice thinly. Chop the fennel fronds to about the size of the parsley leaves. Combine the fennel fronds, parsley leaves, and celery leaves with the sliced fennel. Season with lemon juice, kosher salt, and ground black pepper to taste.