Friday, May 7, 2010


Crab Cakes.....LOVE THEM! There are so many kinds out there. Many are way too "bready" for me. When you can't bite into a lump of crab...what's the point....might as well be bread cakes! There are two secrets to prefect crab cakes: one is to make sure if you are going to make them that you buy good lump crab whether from your fish monger or there are some very good canned brands but they should be found in the refrigerated fish area of the store. Secondly, the crab cakes must be refrigerated for a couple hours before frying to help remove some of the moisture so they don't fall apart in the skillet. This is the most important step.
They should be served with your favorite dipping sauce or any variety of vinegary slaw.
1-1/2 lbs good lump crab meat
3/4 cups fresh breadcrumbs (from fresh white bread)
3/4 cups panko breadcrumbs
1 small onion minced
4 cloves of garlic minced
2 tbl mayonnaise
2 large egg whites
1/2 lime juiced
1/2 lemon juiced
1/4 cup fresh diced italian parsley or cilantro
dash of cayenne pepper
dash of dry mustard
dash of Worcestershire sauce
Old Bay seasoning
5-6 tbl olive oil
Mix bread and panko breadcrumbs in a blender until fine.
Pour 2 tbl olive oil in a saute pan and heat on medium. Add onion and garlic. Cook 5-7 minutes until onions are caramelized. Remove from heat and place in a mixing bowl. Let cool for a few minutes. Add crab, breadcrumbs, mayonnaise, egg whites, lime juice and parsley. (You can substitute cilantro for the parsley but I don't like cilantro). Season with salt, pepper, cayenne, mustard and Worcestershire. Shape the cakes into big patties and place on a baking sheet. Cover and refrigerate for 2-3 hours. Pour 3-4 tbl olive oil in a pan and heat until the oil is pretty hot. Add the crab cakes and cook until a crust forms on each side about 4 minutes a side. Carefully turn the crab cakes in the pan. Remove from the pan and sprinkle with Old Bay Seasoning and the lemon juice.
For presentation, serve on a platter with lemon slices and sprigs of parsley or cilantro whichever you used in the cakes. Serve with dipping sauce as in tartar sauce or similar or a great fresh slaw.
Very simple Very delicious

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