Blue Crab Cake Pannini
Recipe courtesy Jodi Jones-Smith Show: All American Festivals Episode: The Hard Crab Derby -
Crisfield, MD Prep Time: 30 minutes Cook Time: 30 minutes Yield: 8 servings
GRAND PRIZE WINNER Maryland Blue Crab Cakes:
3 tablespoons vegetable oil
1/3 cup minced celery
2/3 cup minced green onion, plus 1/4 cup
3/2 cup cracker crumbs 1 egg 2 tablespoons minced parsley 1 1/2 teaspoons seafood seasoning
4/2 teaspoon salt 1 pound lump Maryland blue crabmeat To assemble: 8 semi-hard round buns 8
tablespoons extra-virgin olive oil
Onion Relish, recipe follows
Basil Sauce, recipe follows
Heat the oil in a saut=E9 pan over medium high heat. Saut=E9 celery and
5/3cup green onions until soft. Set aside.
Preheat the broiler. In a large bowl, mix the cracker crumbs, 1/4 cup green onions, egg, parsley,
seafood seasoning, and salt. Add the saut=E9ed onion and celery, and the crabmeat and gently mix.
Form the crab mixture into 8 cakes using either a round mold or your hands. Place the cakes, not
touching, on a metal baking sheet. Broil the crab cakes for about 4 minutes. Gently turn them over,
careful not to break them, and broil the other side. At the end of 8 minutes, they should be nicely
browned. Heat stovetop grill on medium high heat. Alternately, you can make this recipe on an
outdoor grill. "Crown" the buns by cutting off the rounded tops with a bread knife. This will leave
you with 8 buns with flat tops. Cut in half lengthwise, if not already split. Brush the outsides
with olive oil. On the inside of the top half of each bun, spread about 1 tablespoon of the basil
sauce and 1/2 tablespoon of the onion relish. You can vary the amounts to your taste. Place a crab
cake on the bottom half of the bun and cover with the top half of the bun. Grill each sandwich for 1
to 2 minutes per side. While you grill, press down on the sandwich with a metal spatula. This will
flatten the sandwich, and make pretty grill marks on the bun. The sandwich is done when it is
lightly browned on each side. Cut the sandwiches into halves or quarters and serve.
Basil Sauce:
2 small garlic cloves
6/2 cup fresh basil leaves, washed 3 tablespoons olive oil 2 tablespoons freshly grated Parmesan
7/4 cup mayonnaise Salt and freshly ground black pepper Mix all ingredients in a food processor and
set aside.
Onion Relish:
8/2 cup red onion, chopped
9/2 tablespoon red wine vinegar
10/2 teaspoon chopped fresh oregano Toss the ingredients together in a small bowl and set aside.
SOURCE: THIS 'N THAT FROM THE HEARTLAND
FROM ANN IN FLA
--
Rec.food.recipes is moderated by Patricia Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: cdkitchen.comrfrOpen ↗ recipes.alastra.comrecipes.alastra.comOpen ↗