Saturday, May 18, 2019

Crab Cakes!

I've been waiting a year now for fresh crab meat.

We just polished off a few bowls of crab soup

and now I'm ready for crab cakes.

I bought a pound of crab meat and I used half of it for the soup
and I'm using the other half for my crab cakes.

With crab cakes, you want to taste crab.
So go light on the filling.
And it's best to use lump crab meat.  You want big lumps of crab in there.
Also, go easy on the mixing.  Use a gentle hand so as not to break up the crab meat.

Rosie's Crab Cakes Version 3.0
Makes 6 cakes

1 egg, beaten
juice of half a lemon
2 tsp Lea & Perrins Worcestershire sauce
2 tsp Grey Poupon Dijon mustard
1 TB minced celery
1 TB minced red pepper
10 saltines, crushed
8 oz. crab meat, picked over

Mix together first seven ingredients, then gently add in crab meat.
Lightly tamp into molds to form patties.
Refrigerate for at least an hour.

I didn't bother to bread these crab cakes before sautéeing, but you're certainly welcome to do so.  Mix up a combination of crushed Ritz, saltines, and panko breadcrumbs and coat the patties, pressing on each side.

In a medium skillet over medium high heat, heat unsalted butter until sizzling.  Add in 2 or 3 crab patties.  You don't want to crowd the pan.  Sauté on each side 2 minutes, or until golden.

For the step-by-steps:
Gently mix ingredients.

Lightly tamp into molds.

Neaten up the edges.

Refrigerate for at least an hour.

And sauté in butter.

Golden brown goodness.

In the case of crab cakes, less is more.
Less filling.  More crab.

If you like, add a squeeze of lemon.
For a nice dip, try a swirl of mayo and sriracha.
Fresh dill is a nice touch.


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