From today's Orlando Sentinal...
Disney's Flying Fish Cafe's Crab Cakes
Yield: 28 small crab cakes.
6 cups soft fresh bread crumbs, divided
1 pound lump crabmeat, picked over
1/2 cup each, finely chopped: red onion,
red and green bell peppers, green onions
1/2 cup mayonnaise
1 poblano chili seeded, and minced
4 large egg yolks
2 tablespoons lemon juice
1 tablespoon chopped fresh parsley
1 3/4 teaspoons salt, or to taste
1 1/4 teaspoons ground pepper, or to taste
1/2 teaspoon cayenne pepper, or to taste
1 cup all-purpose flour
5 large eggs
1/2 cup vegetable oil for frying
Chili remoulade
2 teaspoons each: ancho chili powder and
water
1 1/2 cups mayonnaise
1/4 cup each: finely chopped red onion
and dill pickles
2 tablespoons each: drained and chopped capers, finely chopped flat-leaf parsley, finely chopped fresh tarragon, snipped fresh chives and lemon juice
1/4 teaspoon each: salt and cayenne pepper, or to taste
1.
For the chili remoulade, combine chili powder with water and let stand for 10 minutes. Combine chili mixture with mayonnaise, onion, pickles, capers, parsley, tarragon, chives, lemon juice, salt and cayenne pepper. Cover and chill.
2.
For cakes, stir 2 cups crumbs, crab, onions, bell peppers, mayonnaise, chili, yolks, lemon juice, parsley, 3/4 teaspoon salt, 1/4 teaspoon ground pepper and cayenne pepper.
3. Form 28 crab cakes, using about 2 tablespoons crab mixture for each and shaping to about 11/2 inches in diameter.
4. On plate, stir flour and remaining 1 teaspoon salt and 1 teaspoon pepper. In shallow bowl, with fork, lightly beat eggs. Place remaining bread crumbs on plate. Dip each crab cake into flour, shaking off excess, then into egg, shaking off excess, and finally into bread crumbs, shaking off excess. Place cakes on wire rack.
5. In skillet, heat 1/4 cup oil over medium-high heat. Fry cakes, in batches, cooking 3-4 minutes on each side, or until golden and crisp. Remove with slotted spoon and drain on paper towels; keep warm. Add more oil as necessary. Serve with remoulade.
