Crab Cakes

Crab cakes make an absolutely delicious summer dinner (or if you’re me, summer appetizer). Yes, I realize it’s not yet summer, but I also realize how much I adore crab cakes, so please excuse me for bending the rules a little.

Onward!

First, gather all of your ingredients and pose them for a family portrait on your favorite cutting board.

Then, saute some celery, peppers, onions and garlic until soft.

Chop some Italian parsley, crush the saltines, and drain the crab. Once you’ve drained the crab, place it on paper towels to get more of the moisture out.

In a bowl shaped like a flower (that part’s important) mix together mayo, mustard, an egg, cream, Worcestershire sauce, cayenne, salt and pepper …

… until it looks like this.

Then, combine that with the crab, parsley, sauteed vegetables and crackers …

… until it looks like this.

Then, form the mixture into six patties, refrigerate, and coat them with crushed saltines just before you cook them …

… so they look like this.

Then fry them until they’re nice and brown.

05.08.2010_CrabCakes

And plate them.  And eat them.  And smile.

Note: they’re shown above with chili-lime cream sauce, which compliments them nicely. I’ve included that recipe below.

Ingredients

  • 1 lb. jumbo lump crab meat (Costco has it at a good price)
  • 1/4 c. diced celery
  • 1/4 c. diced red pepper
  • 1/4 c. diced red onion
  • 1-2 cloves garlic, finely chopped
  • 1/4 c. plus 1 tbsp. canola oil
  • 1/4 c. finely chopped Italian parsley
  • 1 1/2 c. crushed saltine crackers
  • 1 large egg
  • 2 tsp. mustard powder
  • 1 tsp. Worcestershire sauce
  • 1 tbsp. heavy whipping cream
  • 2 tbsp. mayonnaise
  • 1 pinch cayenne pepper
  • Kosher salt
  • Freshly ground black pepper

Instructions

  1. Drain crab meat well and let rest on paper towels for 10 minutes
  2. Meanwhile, saute celery, onion, pepper and garlic in 1 tbsp. oil over medium-low heat until soft, but not brown
  3. Let cool
  4. Mix together mayo, mustard, egg, cream, Worcestershire sauce, cayenne, salt and pepper to blend
  5. In a separate bowl, gently combine crab meat, 2/3 c. saltines, parsley and cooled vegetables
  6. Gently fold in mayo mixture
  7. Divide mixture into six equal portions and form each portion into a patty about 1 1/2 inches thick
  8. Refrigerate until cool, at least 30 minutes
  9. Put remaining crushed saltines in a zip lock bag
  10. Add one crab cake at a time and coat with crumbs
  11. Heat remaining oil in heavy frying pan over medium heat
  12. Turn heat to medium-low and cook crab cakes until brown (about 4 minutes each side)
  13. Serve with chili-lime cream sauce (recipe below) and a slice of lime

Ingredients (Chili-Lime Cream Sauce)

  • 1/4 c. dry Vermouth or dry white wine
  • 1/4 c. fresh lime juice
  • 1 tbsp. finely chopped, peeled fresh ginger
  • 1 tbsp. finely chopped red onion
  • 1/3 c. heavy whipping cream
  • 2 tbsp. chili-garlic sauce (get this in the Asian section of the grocery store)
  • 4 tbsp. unsalted butter, room temperature, cut into 1/2 inch pieces
  • 1-2 tbsp. honey

Instructions

  1. Combine first four ingredients in heavy, small pan
  2. Boil until reduced by half, about 3 minutes
  3. Add cream and boil until reduced by half, about 2 minutes
  4. Turn heat to low
  5. Mix in chili-garlic sauce
  6. Whisk in butter, 1 tbsp. at a time
  7. Add honey to taste, start with 1 tbsp. and add more if desired (careful not to over-sweeten as crab cakes are naturally sweet)

Fiona

Advertisements

3 thoughts on “Crab Cakes

  1. This looks great. Even better that it works with tinned crab!
    Going to try this definitely.
    I sometimes buy a dressed crab and stir it into cooked pasta with some butter, crushed garlic and a pinch of cayenne pepper. That’s also quite nice.. (in fact I should blog about that come to think of it.)
    Apologies for long rambling comment 🙂

    1. Thanks for the kind comments! I looked at your blog too and you have some great food ideas on it. I am going to try the pasta with the asparagus and Dolcelatte, although where we live, it is impossible to buy Dolcelatte. I’ll have to substitute another creamy blue. Asparagus and fava beans are in here at the moment. Yummy combination! 🙂
      Oh, and I should add that the crab I used in the crab cakes was fresh … not sure how your canned crab is over there, but it’s a bit watery here and probably wouldn’t work too well. Let me know how it goes if you try, though!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s