Besides acting on the hit show Blue Bloods, actress Bridget Moynahan is a Chef. Bridget talks with Scot and Kara about the show and her new cookbook. We’ve included a crab cake recipe from her cook book. Enjoy!
1 large egg, beaten
¼ cup real mayonnaise
2 tablespoons half-and-half
½ teaspoon kosher salt
Freshly ground black pepper
1 teaspoon mustard powder
1 teaspoon Worcestershire sauce
Dash of Tabasco sauce
½ teaspoon fresh lemon juice
1 teaspoon finely diced red onion
1 pound jumbo lump crabmeat
¾ cup seasoned bread crumbs
3 tablespoons canola oil
Make the sauce: In a medium bowl, combine all the ingredients for the sauce and stir until incorporated. Cover and refrigerate until ready to use.
Make the crab cakes: In a large bowl, combine the egg, mayonnaise, and half-and-half. Whisk until completely incorporated. Add the salt, pepper, mustard, Worcestershire sauce, Tabasco sauce, lemon juice, and red onion. Whisk until completely mixed.
Pick through the crabmeat and discard any bits of shells or hard membrane. Using a fork, stir the crabmeat into the mixture in the bowl until all the crabmeat is well coated. Add the bread crumbs and mix until they are evenly distributed throughout the mixture.
Using clean hands, form the crab mixture into small balls, and then flatten the balls into patties roughly 2 inches in diameter. Place the patties on a clean plate. Line a baking sheet with paper towels.
In a large skillet over medium-high heat, heat the oil. Fry the crab cakes, in batches, until they are dark golden brown on both sides, about 2 minutes on each side. Transfer to the lined baking sheet.
Let the crab cakes cool for 5 minutes, then serve with a ramekin of the sauce.