Skip to main content

Crab Cakes



The better the crab the better the crab cake.  Not all of us are lucky enough to live near a crab shack,  but I like using the fresh lump crab that can be found in refrigerator section of most grocery stores.  It can be a little expensive,  but then I don't make crab cakes every week. 


INGREDIENTS:

1 16 oz. package fresh lump crab meat
3 Cup Panko crumbs (divided into 1 cup and 2 cup portions)
1 Egg slightly beaten
3 Chopped scallions
1 Tbsp. chopped lemon zest
2 Tbsp. fresh lemon juice
2 Tbsp. minced fresh basil
1 Tbsp. fresh thyme
2 Tbsp. Dijon style mustard
1/2 Cup mayonnaise
Butter 
Olive oil

Mix all ingredients except 2 cups of Panko.  Form the mixture into equal size balls and make patties.  Put the remaining 2 cups of Panko crumbs on a dinner plate.  Gently cover crab patties with Panko crumbs.  Heat 2 tbsp. butter and 2 tbsp. olive oil on medium high heat.  Place crab cakes in oil and butter and cook until  brown on each.  Keep adding butter and olive oil in tbsp. increments until all the the crab cakes are cooked. Keep an eye on the heat.  Not every stove maintains a consistent heat.  Your stove might require adjustment up or down during the cooking process.  Serve with lemon wedge and a dab of  Dijon mustard.

You could also use bread crumbs and roll the crab patties in cornmeal.  I have done both and find the Panko makes a lighter crab cake that really lets the crab shine.

The crab cakes should be moist before rolling them in the Panko crumbs.  If yours look dry,  add a little more mayonnaise and lemon juice.






Comments

Post a Comment

Popular posts from this blog

Emulsion Blender

Making creamy soups is so much easier with an emulsion blender.  One pot and done!  Also known as a stick blender or hand blender.  Because it is compact and cleans easily it is perfect for small mixing projects like French toast custard or whipping cream.  This particular model is inexpensive and comes with a couple of useful attachment.  It costs about $60. Cuisinart Smart Stick CSB77  
Post a Comment
Read more

Zester

This is another must have tool.  I like the Oxo products because they are reliable and readily available in most markets.  You might be able to use a grater in a pinch,  but there is nothing like a zester for making the lovely long strands of citrus.
Post a Comment
Read more

Coq Au Vin

The great thing about provincial cooking is that the recipes are very forgiving.  I have made this with white  or red wine.  I have used mashed potatoes,  pasta or my family's favorite rice as the starch.  Sometimes my recipe depends on what is in the fridge and pantry.   INGREDIENTS: 6 Strips of  good quality thick sliced bacon (rough chopped) 1 Frying chicken (you can cut the pieces yourself and save money or buy a pre-cut whole chicken) 1/2 cup flour 1 Medium onion chopped or 12 cipollini onions     1-2 cloves garlic 3 Carrots (peeled and chopped) 3 Cups mushrooms (cleaned and sliced) 1 Cup chicken stock 3 Cups red wine  2 Bay leaves 2 Tbs. olive oil 1 Tbsp. herbes de provence Salt and pepper to taste In a large skillet,  cook the bacon until fat is rendered and bacon slightly crispy.  Remove the bacon from the pan and set aside.  Wash and dry the chicken.  Dredge chic...
Post a Comment
Read more