Cheesecake Factory Crab Cakes Food

CRAB CAKES WITH REMOULADE SAUCE

Steps:

• Crab Cakes:.
• Combine mayo, green onions, red bell pepper, green bell pepper, egg, parsley, Old Bay Seasoning, bread crumbs, and mustard. Mix together all the ingredients.
• Carefully fold in the crab. Do not over stir.
• Place in refrigerator for about an hour.
• Heat oil in skillet on medium high heat.
• Roll about 2 tablespoons of crab mixture into a ball and flatten.
• Fill a shallow bowl with the Panko breadcrumbs. Cover each crab cake with the Panko. (optional).
• Saute the crab cakes for about 1 1/2 - 3 minutes per side.
• Drain crab cakes on paper towel.
• Remoulade Sauce:.
• Mix all the ingredients, except salt and pepper.
• Add salt and pepper later according to taste.
• Put the sauce in a bowl, cover, and refrigerate for about 1 hour.
• Serve cold with crab cakes.

"CHEESECAKE FACTORY" CRAB CAKES

Steps:

• Measure all the ingredients for the crab cakes-- except the panko and vegetable oil-- into a large bowl.
• Use a spatula to carefully fold the ingredients together.
• Be sure not to over stir the mixture or those tasty lumps of crab will fall apart.
• The best crab cakes have nice big chunks of crab in'em.
• Use your hands or a spoon to fill six cups of a clean muffin tin with equal amounts of the crab mixture.
• Press down a bit on each crab cake so that the top is flat.
• Don't press too hard or the crab cakes will be hard to get out.
• Cover the muffin tin with plastic wrap and pop it in the fridge for a couple hours.
• This step will help the cakes stay together when they're browned in the oil.
• After the crab cakes have chilled through, heat up about 1/4-inch of vegetable oil in large skillet over medium/low heat.
• Fill a shallow bowl with the panko breadcrumbs.
• Carefully turn the crab cakes out onto a plate.
• Gently roll each crab cake around in the panko breadcrumbs.
• Each crab cake should be wearing a light coating of panko.
• Test the oil by dropping a pinch of panko into the pan.
• It should sizzle.
• Sauté the crab cakes in the hot oil for 1 1/2 to 3 minutes on each side or until the cakes are golden brown.
• Drain crab cakes on paper towels or a rack very briefly, then serve them up hot with the remoulade sauce alongside in a little dish.
• Makes 6 small crab cakes.
• Serve with remoulade sauce.