Scrapple Crab Cake

Ingredients:

Bechamel sauce

5 Tablespoons Butter

¼ cup all-purpose flour

1 quart of milk

¼ small onion

A bay leaf

A whole clove

Salt and Nutmeg to taste

Crab cake

16oz scrapple

8 oz crabmeat

1½ red bell peppers diced

1 green onion chopped

1½ teaspoons Worcestershire sauce

5 Tablespoons of Bechamel

A pinch of cayenne pepper

1 sleeve of butter crackers crushed

1 teaspoon dry mustard

1 teaspoon garlic powder

1/8 teaspoon Old Bay

1/8 teaspoon ground pepper

¼ teaspoon kosher salt

Oil for frying

Balsamic reduction

1 cup Balsamic vinegar

1¼ cup honey

1½ cups Brown sugar

Lemon/Dijon sauce

1½ cups bechamel

1½ teaspoons Dijon

1½ teaspoons lemon zest

Salt and pepper to taste

Candied scrapple

1½ tablespoons butter

¼ cup brown sugar

3 1½ inch slices of scrapple broken up

Bechamel sauce

1. Melt butter in a saucepan over medium heat. Add flour and whisk until smooth.

2. Cook and stir until flour turns a light golden sandy color, about 7 minutes.

3. Turn the heat to medium-high and slowly whisk in milk. Continue whisking until it starts to thicken, bring to a gentle simmer, then reduce heat to medium-low and continue to simmer about 10-20 minutes until it no longer tastes gritty.

4. Season with salt and nutmeg to taste.

Scrapple crab cake

1. In a large bowl, add all ingredients but Scrapple and crab, mix thoroughly.

2. Fold in scrapple and crabmeat just until combined.

3. Shape into cakes

4. Roll in panko to coat

5. In a skillet, heat oil on medium-high heat.

6. Fry cakes until golden brown, about 4 minutes on each side

7. Place in a 350°F oven to bring up to 165°F.

Balsamic reduction

1. In a small saucepan on medium-high heat, whisk vinegar, honey, and brown sugar.

2. Bring to a boil

3. Reduce to a low and let simmer until reduced

Candied scrapple

1. In a small pan on medium-high heat, fry crumbled scrapple until it is browned and crispy, remove from the pan

2. Add butter and brown sugar, add a pinch of cayenne to the pan, bring to a boil, constantly stirring, making sure sugar is completely dissolved and reaches a temp of 270 (soft crack stage)

3. Mix scrapple into the mixture and then slide it out onto a pan or parchment to cool.

4. Once cool, break into small pieces.