Jumbo Mac and Crab Cakes
Ingredients
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Jumbo Mac and Crab Cakes
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Crab meat, cooked -- 1 1/2 lbs.
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STOUFFER’S WHITE CHEDDAR MAC & CHEESE, HEATED -- 1 1/2 lbs
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Snack crackers, crushed -- 2 1/4 cups
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Egg -- 2 each
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Dijon mustard -- 3 Tbsp.
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Worcestershire sauce -- 1 Tbsp.
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Hot sauce -- 1 Tbsp.
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Celery, small diced -- 6 Tbsp.
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Scallion, thin sliced -- 1/3 cup
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Lemon zest -- 2 Tbsp.
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Fresh parsley, minced -- 3 Tbsp.
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Mornay Sauce, see related recipe -- 12 fl oz
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Asparagus spears, grilled -- 36 each
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Tri-colored cherry tomatoes, halved -- 24 oz.
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Mornay Sauce
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Unsalted butter, melted -- 1/2 fl oz.
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All-purpose flour -- 1 Tbsp.
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Milk -- 1 cup
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Sharp white cheddar cheese, shredded -- 1 cup
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Kosher salt-- to taste
Preparation
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1In a large mixing bowl, combine the first 11 ingredients together to form the Jumbo Mac and Crab Cake mix. Store refrigerated until use.
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2To prepare 1 portion, using a ½ cup scoop, create 1 jumbo crab cake patty and pan fry in cooking oil over medium-high heat, cooking until lightly golden in color on each side and cooked all the way through. Season with salt if desired.
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3Serve the Jumbo Mac and Crab Cake topped with 1 fl. oz. Mornay Sauce and 3 pieces of grilled asparagus spears and 2 oz. of halved tri-colored cherry tomatoes on the side.
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4In a sauce pan over medium-high heat, combine melted butter and flour until it forms a paste and cook heat while stirring often until a blonde color is reached.
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5Add milk, stir often until thickened sauce-like consistency is achieved.
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6Add sharp white cheddar cheese and whisk until uniform, season with salt to taste.
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7Hold warm for service.
Components
