I
seemingly have an obsession with crab cakes. No idea why. Maybe
because they are delicate little packets of seafoody goodness with a slight
crunch to them. Better if you can find a recipe for a good red pepper
sauce, or some homemade remoulade sauce.
I have also frozen these in patty form in zip locks. Works
great. I love freezer food so I don’t have to cook sometimes.
Crab Cakes
Yield:
prep time:
cook time:
total time:
Ingredients
- 1 lb. lump crabmeat
- 2 Tbs olive oil
- 1 Tbs butter
- 1 egg
- 2 Tbs mayonnaise
- 1 Tbs Worcestershire sauce
- 1/2 tsp of celery salt
- Paprika to taste
- 2 slices of fresh soft bread (grated – I use a magic bullet for this*)
- A small amount of dried panko breadcrumbs
- In a large bowl, combine the
egg, mayonnaise, Worcestershire sauce, celery salt, and paprika. Whisk it
until smooth.
- Add the picked crabmeat to
the egg mixture in the bowl and lightly fold the meat into the liquid
until all the crabmeat is coated.
- Add the soft breadcrumbs and
lightly fold together until completely mixed.
- Line a rimmed cookie sheet
with parchment paper. Take a paper plate and put the panko crumbs on
it.
- Form your crabcakes gently by
hand (or use a biscuit cutter if you are OCD) – pat into the panko on both
sides, and place on your parchment paper.
- Place the tray in the
refrigerator for about an hour to chill thoroughly. Refrigerating the crab
cakes before cooking them is important. It allows the egg-and-crumb binder
to “set” so the crab cakes don’t fall apart when they are cooking. Don’t
omit this step!
- Melt a few tablespoons of butter in a heavy skillet until foamy, then carefully transfer the crab cakes to the hot skillet. Fry over medium heat three or four minutes, until browned, then turn over and brown the other side as well.
All photographs copyright Janet S. Grey.
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