Crab Cakes using Sourdough Breadcrumbs
December is a time when my family would go to the local dory fisherman looking for holiday seafood. I remember that there was nothing like the freshness these treats provided. We here in Santa Cruz are blessed to have an excellent season for our local Dungeons crab. This recipe comes from our Cajun cooking collection. The Crab was harvested by family.
For the emulsion:
1 tablespoon Dijon mustard
1 teaspoon minced garlic
Juice of 1/2 lemon
1 cup vegetable
salt and pepper
For the Crab cakes:
1 tablespoon vegetable oil
1/2 cup chopped onions
1/4 cup chopped red peppers
1/4 cup chopped yellow peppers
1-pound lump crab meat, picked over for cartilage
1 tablespoon Creole mustard
1 tablespoon finely chopped parsley
salt and pepper
Fine Sourdough bread crumbs, about 2 cups
1 cup flour
Cajun cooking spice
1 egg, beaten
1/4 cup milk
vegetable oil for frying
1 tablespoon brunoised red peppers
1 tablespoon brunoised yellow peppers
Make the emulsion: In a food processor with metal blade, pulse the egg, mustard, garlic and lemon juice for 1 minute. In a steady stream, add the 1 cup of oil. Blend until the emulsion is thick. Season with salt and pepper. Set aside covered in the refrigerator until ready to use.
For the crab cakes: In a sauté pan, heat the 1 tablespoon olive oil. When the oil is hot, sauté the vegetables until wilted, about 2 minutes. Remove from the heat and cool. In a mixing bowl, combine the crab meat, cooled vegetables, Creole mustard and parsley together. Season with salt and pepper. Fold in 3/4 cup of the emulsion. Stir in enough bread crumbs to bind the cakes, about 1/2 cup. Portion the mixture into 1/2 cup cakes, and set aside on a platter.
Season the flour and remaining bread crumbs with cajun spice and place in separate containers. In a small bowl, whisk the egg and milk together. Season the egg wash with Essence. Dredge the cakes in the seasoned flour, then dip the cakes in the egg wash, letting the excess drip off. Dredge the cakes in the bread crumbs.
Fill a sauté pan with 1/2-inch vegetable oil. Heat the oil. When the oil is hot, pan-fry the cakes for 2 to 3 minutes on each side, or until golden. Remove from the oil and drain on a paper-lined plate. Season the cakes with Essence. Serve the crab cakes garnished with the brunoise peppers and with the leftover emulsion.
 A brunois cut is a cubical dice about 1/8” or less on a side