[Plane]made Truffle Butter Crab Cakes

[Plane]made Truffle Butter Crab Cakes

This recipe started and was developed by an amazing project Flightess had with an incredible Flight Tech/Attendant whose aircraft owner loves a crab pasta dish he makes for him. We took keen note of this flavor/ ingredient and explored other ways we could create fast recipes around it inflight, hence the decadent and universally loved crab crake.

What is fantastic about crab cakes is their versatility, they can be rolled into 2″ small balls for appetizers with a dipping sauce, plated on top of a bed of greens for a heftier luncheon salad, or even served with roasted vegetables for a full dinner meal. Having this recipe in your back pocket is sure to come in handy when you least expect it.

Ingredients

  • 2 Tbsp of melted white truffle butter
  • 2 Tbsp Mayonnaise
  • 1 Tbsp Worcestershire Sauce 
  • 1 Tsp of Old Bay
  • 1 large egg ; beaten (1 egg for every 1 pound of crabmeat)
  • 1 pound of Lump Crabmeat; slightly flaked
  • 2 Tbsp onion; minced
  • 1 Tbsp of Tabasco (optional)
  • 3/4 cup of Butter Cracker crumbs (Club Crackers work great
  • 1/2 Tsp of black pepper
  • 1 Tbsp Mustard

Directions

      1. Turn oven on to 350 degrees F
      2. In a medium bowl, mix together with fork all of the ingredients. Form mixture into 3-inch rounded patties
      3. Mix melted white truffle butter with a small bit of mayonnaise and brush on top of each crab cake
      4. Place on parchment paper or Silpat mat and warm in oven for approx. 5 minutes in center rack until patties are warm
      5. Turn oven up to 400 and move crab-cake rack to the top shelf and broil for 1 minute to slightly darken the top (if on a Gulfstream with an oven that has top and bottom oven heater, toggle it to use the top heating element)
      6. Serve with lemon wedges! ( I served my crab cakes with roasted lemon herbed carrots, citrus dressed arugula and creamed corn)
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