Fuquay Inn Crab Cakes

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.