The Hawthornes are still working
on all that crab meat.
Crab meat is not something you set
in the back of your refrigerator
and forget about it for a few days.
I picked all those crabs.
All by my lonesome.
I used some of the crab meat to make a crab/cheese mixture.
Part of it went to top my artichoke hearts with pasta.
And the rest of the crab/cheese mixture
went into my stuffed mushrooms
I still have 2 heaping cups left of just plain crab meat,
so Mr. Hawthorne is making crab cakes.
Ingredient list:
2 heaping cups crab meat
1/2 piece toasted whole wheat bread
1 heaping TB red pepper, minced
(I used an Anaheim from the garden.
You could use a regular sweet bell.)
1 TB green onion, minced
1 heaping TB celery with leaves, minced
1/2 tsp spicy brown mustard
1 egg
a few shakes Old Bay
2 TB mayonnaise
sprinkling of cayenne
2 parts semolina flour
1 part Panko bread crumbs
Oh, and those are roses from my garden
in the picture, top right.
Say what, Xmaskatie?
I can't heeeeerrrrrreeeee youuuuuuu.
Mr. Hawthorne gently turned the crab meat
into the bowl.
Do NOT over mix the crab.
You want to keep it in lumps.
A few shakes of Old Bay.
Egg went in.
(I would have whisked the egg in a bowl
before adding.)
He actually made a well in the crab meat
and whisked the egg in that
without mixing the crab meat.
These were frozen all the way through
by the time he started to cook.
Normally,
just an hour in the freezer is enough.
The freezing helps the crab meat hold together better;
otherwise, you'd need more breading to bind it
and we like a very light coating so as not to
overpower the delicate crab meat.
Mr. Hawthorne sauteed these in
butter and olive oil,
over low heat, covered,
for 5 minutes each side.
I served these with a little tartar sauce,
some guacamole, since I had some,
and our rendition of Boar and Castle sauce.
I am trying this next time I have/buy lump crab meat. VERY expensive here. I have tried quite a few recipes and they are never right, too many ingredients, this sounds perfect.
ReplyDeleteYou don't need lump crab meat (the most expensive) for crab cakes.
ReplyDeleteIf I'm buying crab meat for cakes,
I go with the cheapest - claw meat.
It's cheaper because it's the easiest to pick. Also it comes out in one big lump of meat. Claw meat here usually runs about $9/pound,
whereas jumbo lump will cost upwards of $21/pound.
And yes, Donna, you're right about too many ingredients. It should be CRAB cake, not FILLER cake.
ReplyDelete