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Grilling with the Guru – S4 Show 1 – Crabs

Posted by dylanguillory on September 14, 2016 in Watch Grillin With the Guru
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Butter Sauce for Basting Crabs:

Ingredients:

1lb. Unsalted butter

1med. White onion (finely chopped)

3cloves Garlic (finely chopped)

1cup Dry white wine

2lemons Juiced

Kosher salt, Pepper, and All-purpose seasoning to taste

Melt butter in heavy skillet over medium-low heat.

Add remaining ingredients and let cook for 15-20 minutes.

Season the mixture quite heavily.

Use remaining sauce as a dip while eating the crabs.

Crab Cakes:

Yield: 10-12 Cakes

Ingredients:

2lbs. White crab meat (not claw)

1med White onion (finely chopped)

2cloves Garlic (finely chopped)

2-3cups Fresh bread crumbs

1-1½cups Garlic aioli (see recipe below)

2lemons Juiced

1cup Green onions (sliced) (optional)

2 Eggs

Kosher salt, Pepper, and All-purpose seasoning to taste

Combine all ingredients, reserving ½ cup aioli and 1 cup bread crumbs, in a bowl softly working with hands until well mixed, being careful not to overmix.

Let rest for 5-7 minutes and check consistency.  Mixture should just hold shape when formed.

If dry, add remaining aioli, if too loose add additional bread crumbs.

Form into 5 ounce patties and cook in a little oil for 2-3 minutes per side.

Garlic Aioli:

Yield: 2½+ Cups

Ingredients:

1large Egg (room temperature)

1large Egg Yolk (room temperature)

2cups Olive oil

2cloves Garlic

1lemon Juiced

Kosher salt to taste

Place egg, yolk, garlic, and salt (start with 1 teaspoon) in a mason jar type container.

Add a couple of drops of oil, and using an immersion blender (stick type), blend for 15-25 seconds until the mixture turn pale yellow in color.

Slowly add olive oil in a thin stream while blender is running.

Once about half of the oil is added, mixture will start to thicken.  As additional oil is added mixture will turn solid.

Move blender up and down incorporating liquid oil.

Once all of the oil is added, taste and adjust seasoning.

Tartar Sauce:

Yield: 2 Cups

Ingredients:

1cup Garlic aioli

8ounces Cream Cheese (room temperature)

2tablespoons White onion (finely chopped)

6ounces Dill relish

1lemon Juiced

Kosher salt, Pepper, and All-purpose seasoning to taste

Combine all ingredients in a suitable, non-reactive bowl.

Refrigerate until needed.

Will keep for 1 month.

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Posted in Watch Grillin With the Guru | Tagged Crab Cakes, Crabs, Curt Guillory, Grill, Grilling with the Guru, Keith Guidry, Percy Guidry, Recipes

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