Crabmeat Martin Recipes

Steps:

• Preheat the oven to 350 degrees.
• Gently toss the crabmeat with the mustard and green onions in a bowl, being careful not to break up the crabmeat. Divide the mixture between 4 ramekins. Using an electric mixer, whip together the topping ingredients in a mixing bowl and spread the topping on the crabmeat mixture. Bake in the oven until thoroughly heated and the sauce is golden brown and bubbly, about 8 minutes. Serve hot.

Steps:

• In a 2-quart heavy bottom sauce pan, melt butter over med-high heat.
• Add onions, celery, green onions, and garlic. Saute 3-5 minutes, or until vegetables are wilted. Be careful not to brown vegetables.
• Sprinkle in flour, blending well into mixture.
• Using a wire whip, whisk hot cream into sauce pan stirring constantly until thick cream sauce is achieved.
• Reduce heat to simmer and add white wine, lemon juice and hot sauce.
• Add Parmesan cheese, stirring constantly so mixture will not scorch.
• Season to taste using salt and cayenne pepper.
• Add red bell pepper for color.
• If mixture becomes too thick, add a small amount of whipping cream. Remove from heat, and gently fold in lump crabmeat.
• Place in souffle ramekins, garnish with freshly chopped parsley, and serve with garlic croutons.

Steps:

• Boil the potatoes in a large pan of salted water for about 15 mins, drain, then return to the pan and leave to steam dry for about 5 mins. Mash, then leave to cool.
• In a large bowl mix the crabmeat, capers, spring onions, lemon zest and half the juice with half the dill. Stir in the mashed potato with some seasoning, then shape into 12 neat round patties. Transfer these to a plate and put in the fridge for 20 mins to firm up.
• To make the dill mayonnaise, mix the mayo with the remaining lemon juice and dill. Put this in the fridge for later.
• Put the flour, egg and breadcrumbs on 3 separate plates. Dust the crab cakes all over with the flour, then dip into the egg and finally coat with breadcrumbs.
• Add enough sunflower oil to a shallow frying pan to come about 1cm up the side. Heat the oil, then carefully slide the crab cakes in; you might have to do this in batches. Cook for about 3 mins on each side until they are crisp and golden. Drain on kitchen paper. At this point you can pop the crab cakes into the oven to keep warm - or serve right away with dill mayonnaise and extra lemon wedges.