Mr. B's Crab Cakes

I found this recipe in the Milwaukee's Lifestyle Magazine, January 2011 edition. I"m a big fan of all the Bartolotta restaurants in the Milwaukee area. Each restaurant is on the top 30 best restaurants in the metro Milwaukee area. So when I saw this recipe, I knew it had to be good, and it was.

The Bartolotta crab cake recipe didn't include a recipe for a sauce to dip the crab cakes into so we had to do some research and experiment with some sauces. Tim and I made 5 different sauces. Out of those 5, two we thought complimented the crab cakes better than the others. We've included those recipes in this posting.

Crab cakes can be served as an appetizer or as a main meal. When we tried this recipe, we used it as a main meal. We served it with a coleslaw, spicy baked sweet potato fries and a bowl of clam chowder.



Mr. B’s Crab Cakes
1 pound lump crab meat
1 egg, beaten
1 teaspoon worcestershire sauce
1 teaspoon lemon juice
1 teaspoon chopped parsley
1 teaspoon old bay seasoning
1/4 teaspoon dry mustard
1 teaspoon white pepper
1 teaspoon dijon mustard
1 teaspoon mayonnaise
1/2 cup bread crumbs

Place crab meat in medium bowl (check for shells). Combine the rest of the ingredients, except bread crumbs, in a small bowl and whisk until smooth. Pour mixture over crab meat. Add bread crumbs by sprinkling over this mixture. Gently combine. Form into cakes. Dust with bread crumbs to help prevent sticking during cooking. Lightly sauté in olive oil or butter until golden brown and hot all the way through. Finish in the oven if necessary. Makes seven-to-eight 3-ounce cakes.

Mustard Sauce

1 tsp vegetable oil
1 tsp butter or margarine
1 minced shallot
2 tbsp dijon mustard
1 minced garlic clove
1/2 oz white wine
1/4 tsp kosher salt

In a sauce pan, heat oil over medium heat. Add shallots and garlic to the oil and fry till the shallots are tender. Add wine to the shallots and allow it to thicken for about 25-30 seconds. Add mustard and salt to the saucepan and bring to a boil for about 1/2 a minute. Take the pan off the heat and stir in the butter into the sauce. Serve with crab cakes.

Remoulade dipping sauce

1/4 cub mayonnaise
1/4 hot pepper sauce (Franks)
1 tbsp dijon mustard

Combine all ingredients in a bowl. Whisk with a hand blender and serve with crab cakes. You can adjust the ingredients according to your own taste.