These delectable crab cakes have been on the menu since Flying Fish Cafe’ opened on the Disney Boardwalk in 1996.
Disney’s Flying Fish Cafe’s Crab Cakes
Makes 28 small crab cakes
These smaller sized crab cakes are perfect for nibbling before a meal. If you’d rather serve them as the main course, just make the crab cakes larger. You’ll be able to serve 4 to 6.
The crisp peach flavors with bright citrus components of Eroica Riesling from Washington State is the perfect drink paring.
Ingredients:
6 cups soft fresh bread crumbs, divided
1 pound lump crabmeat, picked over
1 pound lump crabmeat, picked over
1/2 cup each, finely chopped: red onion, red and green bell peppers, scallions
1/2 cup mayonnaise
1 poblano chili, trimmed, seeded, and minced (have Prince Naveen do this for you I hear he is getting pretty good at mincing)
4 large egg yolk
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh parsley
1 3/4 teaspoons coarse salt, divided
1 1/4 teaspoons freshly ground pepper, divided
1/8 teaspoon cayenne pepper or to taste
1 cup all-purpose flour
5 large eggs
1/2 cup vegetable oil for frying
1. In a large bowl, stir together 2 cups of the bread crumbs, the crabmeat, red onions, red and green bell peppers, scallions, mayonnaise, poblano chili, egg yolks, lemon juice, parsley, 3/4 teaspoon salt, 1/4 teaspoon freshly ground pepper and cayenne pepper.
2. Form 28 crab cakes, using about 2 tablespoons crab mixture for each and shaping to about 1 1/2 inches in diameter.
3. On a plate, stir together the flour and the remaining 1 teaspoon salt and 1 teaspoon pepper. In shallow bowl, with fork, lightly beat the eggs. Place remaining bread crumbs on plate.
4. Dip each crab cake into flour, shaking off excess, then into the egg, shaking off excess, and finally into bread crumbs, shaking off excess. Place cakes on wire rack.
5. In a 12-inch skillet, heat 1/4 cup vegetable oil over medium-high heat until hot but not smoking. Add the crab cakes, in batches, and cook for 3 to 4 minutes on each side, or until browned and crisp. As the crab cakes are cooked, remove with slotted spoon and drain on paper towels; keep warm. Repeat to cook the remaining crab cakes, adding more oil as necessary.
6. Serve hot with the chili remoulade.
Chili Remoulade:
Makes 2 cups
2 teaspoons ancho chili powder
2 teaspoons water
1 1/2 cups mayonnaise
1/4 cup finely chopped red onion
1 1/2 cups mayonnaise
1/4 cup finely chopped red onion
1/4 cup finely chopped dill pickles
2 tablespoons drained capers, chopped
2 tablespoons drained capers, chopped
2 tablespoons finely chopped flat-leaf parsley
2 tablespoons finely chopped fresh tarragon
2 tablespoons snipped fresh chives
2 tablespoons fresh lemon juice
1/4 teaspoon salt, or to taste
1/4 teaspoon cayenne pepper, or to taste
1. In a small bowl, combine chili powder with water and let stand for 10 minutes.
2. In a mixing bowl, combine chili mixture with mayonnaise, red onion, dill pickles, capers, parsley, tarragon, chives, lemon juice, salt and cayenne pepper.
3. Use immediately or store, covered and chilled for up to one week.
From “Delicious Disney” The Disney Chefs and Pam Brandon