Sunday, December 1, 2013



We have always loved Chef Roy Yamaguchi's Crab Cakes when dining at his restaurants.  Several years ago we found the recipe printed in a Honolulu Supermarket flyer and have been making them for friends and family for Thanksgiving and Christmas.  Now you can simply Google and download the recipe along with a Lobster Cream Sauce.  We use Lumb Crab Meat that is available at Costco.  I use a different sauce recipe but always stick to the Roy's Crab Cake recipe.  It is a winner.  

Serves 4 as an appetizer

  • Crab Cakes
  • 3 tablespoons unsalted butter
  • 1/2 tablespoon minced garlic
  • 3 tablespoons minced onion
  • 3 tablespoons minced red bell pepper
  • 3 tablespoons minced green bell pepper
  • 3 tablespoons minced celery
  • 3 tablespoons minced carrots
  • 2 tablespoons minced fresh basil
  • 6 tablespoons heavy cream
  • Salt and freshly ground white pepper
  • 1 1/2 pounds fresh lump crabmeat, preferably Kona crab, picked over for shell
  • 1/2 cup all-purpose flour
  • 2 cups Panko (Japanese breadcrumbs)
  • 2 large eggs
  • 1 cup peanut oil
  • 1/2 each red and green bell pepper, seeded, deribbed, and finely diced
  • 4 strips lemon zest
  • 4 small basil sprigs

  • Lobster Cream Sauce
  • 2 lobster shells and heads, chopped into quarters
  • 1/4cup olive oil
  • 1/2 cup yellow onion
  • 1/2 cup chopped carrot
  • 1/2 cup chopped celery
  • 2 cloves garlic
  • 2 sprigs basil
  • 1 bay leaf
  • 1 Roma tomato, chopped
  • 1/4cup dry white wine
  • 2 cups water
  • 2 cups heavy cream
  • Salt and freshly ground white pepper

  • Preheat the oven to 350 degrees. To prepare the sauce, place the lobster shells and heads in a roasting pan and roast in the oven for about 15 minutes, or until orange and slightly browned. Remove and set aside. Heat the olive oil in a large, heavy saucepan over medium-high heat. Add the onion, carrot, and celery and sauté for 2 minutes. Add the garlic, basil, ay leaf, tomato, and roasted lobster heads. Add the white wine, stir to deglaze the pan, and cook for 1 minute. Add the water, bring to a simmer, and decrease the heat to low. Cook at a low simmer for 15 minutes. Increase the heat to high and cook to reduce the liquid by three-quarters. Add the cream and cook 10 minutes longer, until slightly thick. Remove the pan from the heat and strain the liquid into a clean saucepan, pressing down on the solids with a wooden spoon to extract as much of the liquid as possible. Set over medium heat and cook for about 10 minutes, or until the sauce is thick enough to coat the back of a spoon. Season with salt and pepper to taste. Remove from the heat and let cool. Cover and refrigerate.
    While the sauce is cooking, prepare the crab cakes. Melt the butter in a large sauté pan or skillet over medium-high heat. Add the garlic and onion and sauté for about 1 minute, or until golden brown. Add the red and green bell pepper, celery, carrot and basil and sauté 1 minute longer. Add the cream and continue cooking until the liquid is reduced by half. Season with salt and pepper to taste and transfer to a nonreactive bowl. Let cool. Cover and refrigerate for 1 hour.
    Add the crabmeat to the chilled mixture and stir thoroughly. Form in to 8 balls and squeeze gently to remove any excess liquid; then form the balls into patties. Place the lour and Panko on separate plates and beat the eggs in a shallow bowl. Lightly coat the crab cakes in the flour, then in the egg, and finally, in the Panko. Heat the peanut oil in a heavy sauté pan or skillet over medium heat until it reaches 350 degrees. Add the crab cakes and sauté for about 1 ½ minutes on each side, or until evenly browned.
    Warm the sauce over low heat and ladle onto serving plates. Serve 2 crab cakes per person. Garnish with the red and green bell pepper and lemon zest. Top with a basil sprig.

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