Brosso’s Famous Crab Cakes
My Mother & I made this recipe for almost 20 years at Buddies and in early 2009, it won the second place spot in WJZ-TV & AACC’s World’s Best Crab Cake Recipe Contest! Enjoy!
Yield: approximately 15 4-5 oz. cakes
2 lbs. Lump Crabmeat
1 Lb. Jumbo Lump Crabmeat
3 eggs
2 c. Kraft Mayonnaise
3 oz. Pimento, chopped & drained
1 small Green pepper, minced finely & drained
4 shots Worcestershire sauce
1 heaping Tablespoon Old Bay Seasoning
2 Tsp. Yellow Mustard (you can substitute Dijon for a kick!)
½ tsp.Coleman’s Dry Mustard
2-3 sprigs parsley, fresh chopped
1 T. dried parsley flakes
8-12 Saltines, crushed finely (pulverized!) *
1. Place the crabmeat in a colander to drain and carefully pick out any shells from the crab. Let this sit for about 15-20 minutes. Meanwhile…
2. In a large bowl, whisk your eggs and add the mayo, Worcestershire and yellow mustard until lump free. Stir in the pimento, pepper, Old Bay, Coleman mustard and parsley.
3. With your hand, gently fold in the crabmeat being careful not to break the lumps!
4. Then sprinkle with the saltines *, starting with 8 crackers then adding as needed to tighten up the mixture.
Shape the cakes into lumps the size of a tennis ball and chill for about 30 minutes. Then, place on a tray in a HOT 425’ oven and broil until done ~ about 10-15 minutes!
Enjoy with mustard & saltines or on a Kaiser of potato roll with lettuce, tomato and tartar sauce or mayo!
* Use a ziploc and rolling pin to crush the crackers – place crackers in bag, seal and roll with pin! Instant saltine crumbs with no mess!
Tartar Sauce
1 c. Kraft mayonnaise
½ c. sweet relish, drained (you can substitute capers for the relish if you prefer a less sweet sauce)
1 tsp. yellow mustard
1 small Vidalia onion, minced
juice of ¼ - ½ lemon (or to taste)
pinch of black pepper
1. Mix together & serve!
Shrimp Bisque
1 cup salted butter
1/2 cup flour
1 Jumbo Vidalia onion, chopped (about 2 cups)
1 leek, thinly biased slices - really wash!!!!
1-2 pounds uncooked shrimp (size16/20 to 21/25), peel-devein-cut into 1/2"pieces (save shells for fumet - fish stock)
All shrimp shells (from above) + 6 cups water
2 tablespoons tomato paste (helps color)
1 1/2 cups , plus 4 tablespoons California Sherry - keep bottle around in case you need to adjust flavor :)
6 parsley sprigs + 6 to chop for the garnish
2 bay leaves
4 whole black peppercorns
1-1 1/2 tablespoons kosher salt, plus to taste
1 tablespoon fine grated black pepper, plus to taste
1 to 2 cups heavy whipping cream
Pinch of cayenne pepper
Serving suggestion: Swirl with heavy cream & sherry and sprinkle with chopped parsley on the top before serving!
1. As I said before, take 6 cups of water and boil the shrimp shells, bay leaves/parsley sprigs, whole peppercorns, sherry and tomato paste for about 30 minutes. Strain & keep liquid at a medium heat back in stockpot, adding shrimp meat, onion & leek, dry spices - keep at a "ready to boil" temperature.
2. Take the butter and melt - stir in flour with whisk until lumps are gone and thick liquid paste consistency. This is called a "roux."
3. Add the roux to the Boiling liquid quickly - the liquid will begin to tighten. This is called a "veloute."
4. Turn the heat to low and stir in the cream until cream soup consistency. Adjust to taste with sherry and salt/pepper.
ENJOY :)
Remember, I am still adjusting recipes to a smaller scale - I hope this turn out OK! Please, let me know :) The secret to great bisque is lots of shrimp, sherry & cream!
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