Bonefish Grill Crab Cakes Knock Off

MONDAY, SEPTEMBER 17, 2012 

2 Sam.14:14

We must all die; we are like water spilled on the ground, which cannot be gathered up again. But God will not take away life, and he devises means so that the banished one will not remain an outcast.

1 large egg
1/4 cup mayonnaise
1 t each: sour cream, lemon juice, Dijon mustard, kosher salt 2 t each: chopped fresh parsley, cayenne pepper
1/4 t smoked paprika
1/4 cup panko crumbs
2 T diced red peppers
1 pound lump crab meat, drained
Additional panko crumbs for patties
Clarified butter for cooking (found at Earth Fare)
Wasabi herb sauce *
Thai sarachi (Asian hot sauce)

1. In nonmetallic bowl, whisk Worcestershire, Old Bay, egg, mayonnaise, sour cream, lemon juice, mustard, salt, parsley, cayenne pepper and paprika. Fold in panko crumbs, red peppers and crab. Form 3-ounce patties by hand and coat with additional panko crumbs for crispness. Put on parchment paper-lined baking tray. Refrigerate 2 hours

2. Heat oven to 350 F. Heat 2 ounces clarified butter in skillet. Cook cakes until golden on each side. Put cakes in oven 5 minutes.
3. Lay cake in center of plate. Squeeze wasabi sauce on both sides. Add Thai sarachi (Asian hot sauce). Garnish with lemon.

*How to make wasabi herb sauce: 

In food processor, puree:

4 tablespoons olive oil
1/4 cup each minced celery and chopped green onions
1 bunch chopped parsley (no stems)
Transfer mixture to bowl.
Stir in:
2 t Dijon mustard,
2 t wasabi powder,
1 T lemon juice,
1 cup mayonnaise
1/4 cup olive oil
1 t each dry mustard, chopped garlic and anchovy paste
Return mixture to food processor and process on low speed 1 minute to mix. Pour sauce into squeeze bottle. Refrigerate until ready to use.