Crab and Andouille Sausage Cakes
August 9, 2008
I have had this recipe for soooo long and finally just made it last night! It was fabulous needless to say, the andoiulle sausage put a nice spicy spin to these crab cakes. Lot’s of fresh ingredient’s as well, red onion, celery, parsley and the binding of the the stiff egg whites brought the whole thing together nicely.
Now then, after doing my due diligence in sourcing this crab cake recipe, I realized I have had this recipe since 1998, shame on me for not making it sooner, because I cannot wait to make it again. Chef Nancy Oakes from Boulevard created this Fabulous recipe and it came from the sunday paper of the San Francisco Chronicle. Please enjoy!
For more crab cake recipes click here.
- 1 ½ cups fresh bread crumbs
- 1 tbsp. olive oil
- ¼ lb. crab meat
- 2 to 3 ounces andouille sausage, minced and sautéed until crisp
- 1 small rib celery, minced
- ¼ red onion, minced
- ¼ cup mayonnaise
- 1 tbsp. Dijon mustard
- 1 tbsp. chopped parsley
- ¼ tsp. minced fresh thyme
- ¼ tsp. Worcestershire sauce
- Dash of Tabasco sauce
- 2 eggs yolks
- 2 egg whites, whipped to stiff peaks
- Olive oil for sautéing
In a bowl, drizzle bread crumbs with olive oil, toss and let stand 20 minutes.
In a large bowl, combine bread crumbs with crab, sausage, celery, onion, mayonnaise, mustard, parsley, thyme, Worcestershire, Tabasco and egg yolks. Blend well. Fold in whipped egg whites.
Form mixture into 1 ½ inch cakes (for appetizers), or 4 individual cakes (for an entrée). Sauté in olive oil in a heavy skillet until brown on both sides and hot throughout.
Serves: 12 as an appetizer or 4 for 2 people
Total time: 1 hour plus
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