Yields approximately 10 cakes
- 1 ½ lbs. crab meat
- 1 clove shallot (chopped finely)
- 1 tsp.fresh parsley (chopped finely)
- 1 tsp. Chives (chopped finely)
- ½ cup white breadcrumbs
- ¼ cup bell peppers, red and yellow (diced fine)
- 4 oz. Fresh shiitake mushrooms (chopped finely)
- 1 tsp. Dijon mustard
- 1 tsp. Worcestershire sauce
- ½ cup fresh corn
- 1 whole egg
- ¼ tbsp. Tabasco sauce
- 1 tsp. Mayonnaise
- Salt and fresh ground black pepper to taste
Saffron Sauce
- 2 tbsp. Shallots
- 2 oz. white wine
- 4 oz. heavy cream
- pinch saffron
- ½ lb. Unsalted butter (cut into small pieces)
Drain crab meat of excess liquid. Place all of the ingredients into a large mixing bowl, mix together gently. Pour over the crab meat and gently mix to combine. Divide evenly into cakes (approximately 2 ½ oz. each). Shape into cakes about 1 inch thick. Heat oven to 450 degrees. In a saucepan with butter or oil cook until crispy on one side. Place on a non-stick cookie sheet which is slightly oiled with canola oil. Put into oven for 4 or 5 minutes.
In a saucepan place shallots, white wine and saffron and reduce to ½ over medium heat. Add heavy cream, butter, salt and pepper and strain. Garnish with fresh chives or parsley and fresh cooked corn along with the crab cakes.
