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Recipes
Wisconsin Gran Queso Crab Cakes
Wisconsin Gran Queso Crab Cakes
Wisconsin Gran Queso Crab Cakes
photo credit: eatwisconsincheese.com
GranQueso combines with lump crab meat, sautéed vegetables and bread crumbs creating a hearty crab cake – ideal for appetizers or a light dinner.
Recipe By:
Wisconsin Milk Marketing Board- By Chef James Campbell Caruso, la Boca, Santa Fe, NM
Prep
N/A
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Total
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Serves
6
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Crab Main Dishes
Crab Appetizers
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Ingredients
2
cloves
garlic
1/2
cup
roasted red bell pepper, peeled and roughly chopped
1
teaspoon
fresh lemon juice
1/2
cup
fresh basil
1/3
cup
mayonnaise
2
tablespoons
olive oil
Salt to taste
For crab cakes:
4
tablespoons
butter
1/4
cup
celery, finely chopped
1/4
cup
onion, finely chopped
1
tablespoon
red bell pepper, finely chopped
1/2
small
clove garlic, finely minced
12
ounces
lump crabmeat
2
cups
Wisconsin Gran Queso cheese, shredded
2
scallions
finely chopped
2
eggs
lightly beaten
3
tablespoons
mayonnaise
1
teaspoon
sherry vinegar
1 1/2
cups
soft bread crumbs
1/4
teaspoon
cayenne pepper
4
tablespoons
olive oil
Instructions
In sauté pan, melt butter over medium heat. Add celery, onion, chopped bell pepper and minced garlic. Cook until soft, 3 to 4 minutes. In large bowl, mix crabmeat, cheese, scallions, eggs, 3 tablespoons mayonnaise, the sherry vinegar, bread crumbs and cayenne pepper. Stir in sautéed vegetables. Cover and refrigerate about 2 hours.
For charred red pepper-basil aioli:
While crab mixture is chilling, combine 2 cloves garlic, the roasted red pepper, lemon juice, basil, 1/3 cup mayonnaise and 2 tablespoons olive oil in food processor bowl with metal blade. Process until finely chopped. Season with salt and pepper to taste. Serve with crab cakes.
Final Preparation:
Remove crab cakes from refrigerator and form 6 round cakes, 3" by 1" thick. Heat 4 tablespoons olive oil in large skillet over medium heat. Cook crab cakes 3 to 4 minutes per side, or until golden brown and thoroughly heated.
Additional Notes
Freshly ground black pepper to taste
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