Bonefish Crab Cakes
Source: Bonefish Grill
SRQ Magazine / Eat Feature by Liza Marrow

Stage 1:
1/2 tsp Worcestershire sauce
1 egg
1/4 c. mayonnaise
1 tsp sour cream
1 tsp lemon juice
1 tsp Dijon mustard
2 tsp chopped parsley
1/4 tsp paprika
2 tsp cayenne pepper
1/2 tsp Old Bay seasoning
1 tsp kosher salt

Stage 2:
1/4 c. bread crumbs
2 tbsp diced red peppers
1 lb lump crab (drained)

Preparation Procedure:
1. Mix all ingredients from Stage 1 in a nonmetallic bowl. Whisk until smooth.
2. Gently fold in Stage 2 ingredients, using spatula.
3. Hand-form crab cake mixture into 3 oz. patties, then coat each side with bread crumbs and place on a sheet tray lined with parchment paper.
4. Refrigerate 2 hours prior to cooking.

Cooking procedure:
1. Place 2 oz. of clarified butter into a sauté skillet.
2. Allow skillet to get hot.
3. Cook each side until golden brown.
4. Place into 350-degree oven for 5 minutes. Serve with Wasabi Herb Sauce.


Wasabi Herb Sauce

Stage 1:
4 tbsp olive oil
1/4 c. minced celery
1/4 c. chopped scallions
1 bunch chopped parsley (no stems)
Stage 2:
2 tbsp dijon mustard
1 tsp dry mustard
1 tsp chopped garlic
2 tsp wasabi powder
1 tsp anchovy paste
1 tbsp lemon juice
1 c. mayonnaise
1/4 c. olive oil

Preparation procedure:
1. Purée each Stage 1 ingredient separately in a food processor until smooth. Transfer the puréed ingredients from Stage 1 into a large mixing bowl.
2. Mix all ingredients from Stage 1 and Stage 2 together and blend in food processor on low speed for 1 minute or until smooth.
3. Pour sauce into squeeze bottle and refrigerate until ready to use.

Plating procedure:
1. Lay crab cake in center of 8-inch plate.
2. Squeeze Wasabi Herb Sauce on both sides of the crab cakes inside the rim of the plate.

Bonefish Grill Warm Mango Salsa:
1 c. red onions charred and chopped (quarter-inch pieces)
1 qt small diced mango (drained and chopped into quarter-inch pieces)
1/4 c. diced red pepper
1/2 c. mango purée
1/4 c. chopped scallions
1/4 c. chopped cilantro

1. Peel and slice red onion in two to three large pieces. Lay on hot grill and char.
2. Chop the red onion into quarter-inch pieces.
3. Dice the mango and red pepper.
4. Mix all ingredients together.
5. When ready to serve, heat in microwave or on stovetop for 3 minutes. Add scallions and cilantro and serve over grilled fillet.

Makes eight servings.