What, if any, interesting ingredient do you add to your crabcakes?!
1 lb of backfin lump crabmeat
2 egg whites beaten 'til peaks form
8 peeled, raw shrimp, processed well in a processor
3 T. Helmann's mayo
Tabasco to taste
Panko bread crumbs
Olive oil and butter
Whip eggs and mix with shrimp to form a mousse. Store overnight in fridge or for four hours. Pick shells out of crabmeat. Mix mousse, mayo, tabasco and crab together gently. Form patties about 1/2 inch thick. Coat well with bread crumbs.
Mix olive oil and clarified butter in equal amounts in a nonstick frying pan. Brown on medium heat, turning several times until well heated through. Serve on a warm platter with remoulade sauce on the side or cocktail sauce.
Answers: Crabcakes
1 lb of backfin lump crabmeat
2 egg whites beaten 'til peaks form
8 peeled, raw shrimp, processed well in a processor
3 T. Helmann's mayo
Tabasco to taste
Panko bread crumbs
Olive oil and butter
Whip eggs and mix with shrimp to form a mousse. Store overnight in fridge or for four hours. Pick shells out of crabmeat. Mix mousse, mayo, tabasco and crab together gently. Form patties about 1/2 inch thick. Coat well with bread crumbs.
Mix olive oil and clarified butter in equal amounts in a nonstick frying pan. Brown on medium heat, turning several times until well heated through. Serve on a warm platter with remoulade sauce on the side or cocktail sauce.
Old Bay Seasoning. I live far far away from Maryland, where the crabcakes are wonderful. I can't even find it here.
It is a McCormick product btw.
Nothing unusual, but I make a red pepper sauce to serve with them instead of usual tarter sauce or lemon.
CRAB CAKES WITH BASIL MAYONNAISE
Crab Cakes:
2 tablespoons olive oil
2 stalks celery stalks, very finely chopped
2/3 cup finely chopped onion
1 pound lump crabmeat (picked over - no shells)
2 2/3 cups bread crumbs dry white bread crumbs
1/4 cup chopped fresh chives
2 tablespoons chopped fresh parsley
6 tablespoons all-purpose flour
3 large eggs
Heat 2 tbsp olive oil in heavy large skillet over medium heat. Add celery and onion; sauté until tender, about 5 minutes.
Transfer to large bowl. Stir in crabmeat, 2/3 cup bread crumbs, chopped chives, parsley and reserved 1/2 cup of mayonnaise.
Season mixture to taste with salt and pepper. Mix very gently so not to crush all the crab meat - you want nice & chunky.
Using scant 1/3 cup mixture for each cake, form into twelve 2 1/2 inch diameter cakes. Arrange cakes on baking sheet. Chill for at least one good hour.
NOTE: the crab cakes (up to this point) and the mayonnaise can all be made up to one day ahead.
Place flour in small bowl. Whisk eggs to blend in another small bowl. Place remaining 2 cups bread crumbs in medium bowl. Coat each crab cake with flour. Dip into beaten egg, then into bread crumbs, coating completely.
Heat 1 tbsp vegetable oil in large skillet over medium heat.
Be sure the oil and skillet are hot when you add the crab cakes or food may stick. Avoid the temptation to flip too soon, before they have a chance to set somewhat and obtain some structure.
Add crab cakes in batches: cook until golden brown and heated through, adding more oil as necessary, about 5 minutes per side.
Serve the crab cakes with the basil mayonnaise. (See below).
Mayonnaise:
20 whole fresh basil leaves
1 1/2 cups real mayonnaise
2 teaspoons Dijon mustard
Blanch basil leaves in saucepan of boiling water for 30 seconds and drain.
Transfer leaves to medium bowl filled with ice water to cool. Drain and pat the leaves dry.
Finely chop basil. Mix mayonnaise, mustard, lemon juice and cayenne in medium bowl. Set aside 1/2 cup for the crab cakes. Mix basil into remaining mayonnaise.
Just a dash of Cilantro.Roll it up and chop chop! yum! fresh lemon squeeze over all!
I like to put in chopped up red, yellow and green bell pepper. Not only does it taste good it makes them colorful!
I add thyme and rosemary and fresh squeezed lemon juice and i add butter to the patties and cook them in the oven instead of frying them...
A small amount of Tobasco.