Crab Cakes

Inspiration: Studio six morning show
Prep time: 30 minutes
Cook time: Less than 30 min
Makes: 6-8 crab cakes depending on mold size

Description: This crab cake is much less "breadier" than any others. The egg and mascarpone   cheese replaces the normal mayo or any  other binder. This allows the delicate flavor of the crab to come through.

                                                                                    

Ingredients:

1 oz finely diced yellow onion
1 oz finely diced celery
1 oz finely diced carrot
1 oz finely diced fennel
2 egg yolks
4 oz. Mascarpone cheese
3/4 lb. Dungeness crab meat finely shredded
1/4 tsp. Kosher salt
1/2 tsp. White pepper
1/4 cup Panko crumbs


Directions:
1. Saute onion, celery, carrot, and fennel in saucepan until translucent and fragrant.
2. In medium bowl, mix together egg yolks, mascarpone, crab and S&P.
3. Add sauteed mixture to crab mixture, stir well.
4. Use a small 4 oz ramekin or circle cookie cutter create crab cakes.
5. Put crab cakes on cookie sheet covered with saran wrap and cool for 12-24 hours.
5. Pour Panko crumbs onto a shallow plate.
6. Take the cooled crab cakes and dip them into the panko crumbs. Make sure to coat the crab cake evenly.
7. Over medium heat in a well oiled skillet, cook the crab cakes until they are a golden brown.

Tips and Tricks

1. Use the same mold to ensure the crab cakes are the same size and have the same cook time.       
2. freeze crab cakes before coating in panko crumbs for future use.