Crab Cakes with Sea Urchin Mayo

Crab Cakes with Sea Urchin Mayo

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.

Introduction

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.

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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Serve:

    • Serve the crab cakes hot with the sea urchin mayonnaise. Garnish with extra chives.

Tips

  • Use fresh lump crabmeat for the best flavor and texture.
  • Chill the crab mixture before shaping to make handling easier.
  • For extra crispiness, lightly spray the crab cakes with oil before cooking.

Variations

  • Try adding minced jalapeño for a spicy kick.
  • Substitute the truffle hot sauce with Sriracha for a different flavor profile.
  • Use gluten-free panko for a gluten-free version.

Best Pairings

  • Serve with a crisp white wine like Sauvignon Blanc.
  • Pair with a light, citrusy salad for a fresh contrast.
  • Enjoy with a side of garlic butter asparagus.

Conclusion

These crab cakes with sea urchin mayo are a luxurious treat that will impress any seafood lover. Whether served as an appetizer or main course, these golden, crispy delights are sure to be a hit. Enjoy!

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