Recipe: Bonefish Grill Crabcakes and Wasabi Herb Sauce - 2 recipes

Bonefish Grill Crabcakes and Wasabi Herb Sauce and Warm Mango Sauce
Board:Copycat Recipe Requests at Recipelink.com
From:Halyna - NY 1-29-2006
Msg ID:1421130
Msg Link: Bonefish Grill Crabcakes And Wasabi Herb Sauce And Warm Mango Sauce

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BONEFISH GRILL'S CRAB CAKES WITH WASABI HERB SAUCE
From: Bonefish Grill
Adapted from source: Orlando Sentinal, 12/15/2004
Makes 6 to 8 servings

"Today's recipe request is for the crab cakes at Bonefish Grill. The cakes are cooked in clarified butter, which is unsalted butter that has been melted to separate the golden liquid from the milk solids. Ghee is an East Indian form of highly clarified butter."

1/2 teaspoon Worcestershire sauce
1/2 teaspoon Old Bay Seasoning
1 large egg
1/4 cup mayonnaise
1 teaspoon sour cream
1 teaspoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon Kosher salt
2 teaspoons chopped fresh parsley
2 teaspoons ground cayenne pepper
1/4 teaspoon paprika
1/4 cup bread crumbs
2 tablespoons diced red bell pepper
1 pound lump crab meat, drained
Additional bread crumbs for patties
Clarified butter for cooking*
Wasabi Herb Sauce (for serving, recipe follows)
Thai Sarachi (Asian hot sauce, for serving)
Lemon wedges (for garnish)

In nonmetallic bowl, whisk Worcestershire, Old Bay, egg, mayonnaise, sour cream, lemon juice, mustard, salt, parsley, cayenne pepper and paprika. Fold in 1/4 cup bread crumbs, red peppers and crab. Form 3-ounce patties by hand. Coat with additional bread crumbs. Put on parchment paper-lined baking tray. Refrigerate 2 hours.

WHEN READY TO COOK:
Heat oven to 350 degrees F.

Heat 2 ounces clarified butter in skillet. Cook cakes until golden on each side. Put cakes in oven 5 minutes.

TO SERVE:
Lay cake in center of plate. Squeeze Wasabi Herb Sauce on both sides. Add Thai Sarachi (Asian hot sauce). Garnish with lemon.

WASABI HERB SAUCE

4 tablespoons and 1/4 cup olive oil, divided use
1/4 cup minced celery
1/4 cup chopped green onions
1 bunch chopped fresh parsley (no stems)
2 tablespoons Dijon mustard
2 teaspoons wasabi powder
1 tablespoon lemon juice
1 cup mayonnaise
1 teaspoon dry mustard
1 teaspoon chopped garlic
1 teaspoon anchovy paste

In food processor, puree 4 tablespoons olive oil, celery, green onions and parsley. Transfer mixture to bowl. Stir in Dijon mustard, wasabi powder, lemon juice, mayonnaise and the remaining 1/4 cup olive oil, dry mustard, garlic and anchovy paste. Return mixture to food processor. Process on low speed 1 minute. Pour sauce into squeeze bottle. Refrigerate until ready to use.

*Clarified butter is a pure form of butter that has had the milk solids removed. Clarified butter has a higher smoke point than regular butter and can be used to cook at higher temperatures.