Super Rich Virginia Crab Cakes Food

TANGIER ISLAND VIRGINIA CRAB CAKES

Steps:

• In a large bowl, mix the first 8 ingredients until blended. Fold in crab until well coated. Gently stir in bread crumbs until well blended. Shape into twelve 1/2-in.-thick patties., In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Add crab cakes in batches; cook until dark golden brown, 2-3 minutes on each side.

SUPER-RICH VIRGINIA CRAB CAKES

Steps:

• In a bowl, combine crab meat and bread crumbs.
• In a small bowl, whisk eggs well and add cream, whisking.
• Add cream mixture, hot sauce, Worcestershire sauce, parsley, onion and salt and pepper to taste to crab mixture and combine well.
• In large heavy skillet, heat 1 tbs butter over moderate heat until foam subsides and into it drop half of crab mixture by tablespoons.
• Cook crab cakes until golden brown, about 2 minutes, on each side, and repeat with remaining tablespoon butter and crab mixture.
• Serve crab cakes warm.
• Makes 24 crab cakes.

SUPER-RICH VIRGINIA CRAB CAKES

Steps:

• In a bowl, combine crab meat and bread crumbs. In a small bowl, whisk eggs well and add cream, whisking. Add cream mixture, hot sauce, Worcestershire sauce, parsley, onion and salt and pepper to taste to crab mixture and combine well.
• In a large heavy skillet, heat 1 tablespoon butter over moderate heat until foam subsides and into it drop half of crab mixture by tablespoons. Cook crab cakes until golden brown, about 2 minutes, on each side, and repeat with remaining tablespoon butter and crab mixture. Serve crab cakes warm.

CRAB CAKES WITH CHARDONNAY CREAM SAUCE

Steps:

• Boil wine and shallots in heavy medium saucepan until mixture is reduced to 1/2 cup, about 10 minutes. Add cream and boil until liquid is reduced to sauce consistency, about 10 minutes. Season to taste with salt and pepper.
• Mix crabmeat, 1/2 cup crushed potato chips, breadcrumbs and next 7 ingredients in large bowl until well blended. Using 1/4 cupful crab mixture for each cake, form mixture into sixteen 2 1/2-inch-diameter cakes. (Can be prepared 6 hours ahead. Cover sauce and crab cakes separately and refrigerate. Rewarm sauce over medium-low heat, stirring occasionally, before serving.) Place remaining potato chips in shallow dish. Press each cake into chips, turning to coat evenly.
• Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, add crab cakes to skillet and cook until golden brown and heated through, adding more oil as necessary, about 5 minutes per side. Transfer crab cakes to paper-towel-lined plate to drain.
• Place 2 crab cakes on each plate; spoon sauce around crab cakes and then serve immediately.

SUPER RICH CHOCOLATE CAKE

Steps:

• Grease and line an 18 cm cake pan, dust with flour.
• Melt 300gm chocolate in a double boiler. Set aside.
• Pre-heat oven to 160 Celsius.
• Cream butter and sugar with an electric mixer for 5 mins until pale and creamy.
• With the motor running add the egg yolks one at a time, mixing in between to incorporate.
• Add the flour and beat to combine.
• Add the brandy, mix.
• Pour in half of the melted chocolate, beat until half incorporated.
• Fold through the rest of the chocolate.
• In a separate bowl, whisk the egg whites and cream of tartar until soft peaks form.
• Fold through 1/3 of the egg whites through the chocolate mixture to loosen. Fold through the rest of the egg whites, taking care no to over-mix.
• Spoon the mixture into the cake-pan and bake in the center of the oven for 1 hour or until a skewer inserted into the center comes out clean.
• Cool completely on a wire rack.
• Smother with chocolate ganache.