Dinner – Page 4 – Hell’s Kitchen Recipes

This crab cake with Dijon mustard is made with “lump crab meat” or “backfin crab meat.” This is the white sweet crab meat that comes from the body of the crab. The other meat is “claw meat” and comes from the claws or legs of the crab. You can use any meat from the crab you want, but true Marylanders will demand that you only use backfin crabmeat when making a Maryland Crab Cake. How to Make Gordon Ramsay Seared Crab Cakes Claw meat is okay in certain dishes such as Maryland claw hors d'oeuvres, but it must be lump backfin crab meat for a crab cake. My favorite pan for perfect pan seared crab cakes is a 12-inch cast Iron skillet from the lodge at Amazon; Its 12-inch diameter guarantees excellent heat distribution and retention. Its simple-grip handle makes it easy to lift and hang for storage when it is not in use. For Crab Cake Step 1. Beat the egg in a bowl. Step 2. Trim the crusts from the bread and break the slices into small pieces. Step 3. Add bread pieces to the egg. Step 4. Mix in the mayonnaise, Dijon mustard, Old Bay and parsley, and beat well. Step 5. Place the crabmeat in a bowl and pour the egg mixture over the top. Step 6. Gently mix the ingredients together and mold into patties. Step 7. Place the cakes in the refrigerator for at least 45 minutes before cooking. Step 8. sauté, heat a small amount of butter or olive oil in a skillet and cook, turning several times, until golden brown (about 8 minutes). Step 9. Serve and enjoy with tartar or cocktail sauce. For Sauce Step 1. Squeeze the juice from both the orange and the lemon into a small saucepan, careful not to drop any seeds into the juice. Step 2. Cook over medium heat until the juice is reduced to about ¼ and is thickened Step 3. Heat a tablespoon or so of the butter into a saucepan and cook the shallots over medium heat until translucent. Step 4. Add the wine, turn the heat up to high, and cook until you have reduced it to about ¼ cup of liquid left in the pan. Step 5. Turn the heat down to medium-low. Step 6. With a whisk, slowly beat in a little butter at a time, adding more as it becomes emulsified and thickened. Step 7. Continue adding the butter until you have a nice, thickened sauce. Step 8. Add the citrus reduction and mix well. For Beans Step 1. Bring a large pot of well-salted water to a boil over high heat. Set up a bowl of well-salted ice water for shocking. Step 2. Add the beans to the boiling water and cook until tender but still have some bite, 5 to 7 minutes. Strain and immediately transfer the beans to the salted ice water. Once cool, strain and set aside until ready to use. Step 3. Coat a large sauté pan with olive oil. Add the garlic and crushed red pepper and set over medium-high heat. When the garlic becomes golden and very aromatic, remove it and discard it. It's fulfilled its garlic destiny. Step 4. Add the beans to the pan and sauté until hot and coated with oil. Transfer the beans to a serving bowl, season with salt, and serve right away. Gordon Ramsay Seafood Recipes Lobster Spaghetti Recipe Gordon Ramsay The Best Mexican Shrimp Tostadas Ceviche Blackened Red Drum with Ancient Grains, Kale & Orange Butter Sauce Best 10 Hell’s Kitchen Fish Recipes Miso Salmon Soup with Broccoli