Indulge in gourmet Arteflame Grilled Crab Cakes, enhanced with unique sea urchin mayonnaise. This decadent dish, crafted by @Big Swede BBQ, combines luxurious flavors for an unforgettable culinary experience.
Arteflame Grilled Crab Cakes with Sea Urchin Mayonnaise
Serves: 8 (16 cakes)
Ingredients:
For the Crab Cakes:
- 1 lb lump crabmeat
- 1/4 cup mayonnaise
- 1 tsp garlic, minced
- 1 tsp truffle hot sauce
- 2 eggs, lightly beaten
- 1 tsp Dijon mustard
- 1 tsp salt
- 1 Tbs chives, finely chopped
- 1 cup panko breadcrumbs
- Olive oil
- Unsalted butter
For the Sea Urchin Mayonnaise:
- 2 egg yolks
- 60 g sea urchin roe
- 2 tsp white wine vinegar
- 1 tsp Dijon mustard
- 2 tsp cold water
- 200 mL grapeseed oil
- 100 mL extra virgin olive oil
- Sea salt
Instructions:
-
Prepare the Sea Urchin Mayonnaise:
- In a food processor, combine egg yolks, sea urchin roe, vinegar, mustard, and water until smooth. Transfer to a mixing bowl.
- Gradually whisk in a mixture of grapeseed and olive oil into the sea urchin mix until creamy. Season with sea salt to taste.
-
Make the Crab Cake Mixture:
- In a large bowl, combine mayonnaise, minced garlic, truffle hot sauce, beaten eggs, Dijon mustard, salt, and chives.
- Gently fold in the crabmeat and 1/4 cup of panko breadcrumbs.
-
Shape and Bread the Crab Cakes:
- Form the mixture into 16 cakes, each about 1 inch thick.
- Coat each crab cake in the remaining panko breadcrumbs and set on a wax-paper-lined baking sheet.
-
Cook the Crab Cakes:
- Heat the Arteflame plancha to a moderate temperature.
- Lightly oil the plancha and add a bit of butter.
- Cook the crab cakes until golden and crisp, about 2-3 minutes per side.
-
Serve:
- Serve the crab cakes hot with the sea urchin mayonnaise. Garnish with extra chives.
