How do you make suculent crab cakes?!
How do you make suculent crab cakes?
Answers:
1 lb lump crabmeat (Starting with two 2 lb crabs from Whole Foods, we cracked them and got about 1 1/4 lb of lump crab meet)
1/2 stick (1/4 cup) unsalted butter
1/2 small onion, chopped
1 teaspoon coarse kosher salt
2 large eggs
1 1/2 teaspoons Worcestershire sauce
1 teaspoon of paprika
1/2 teaspoon freshly ground black pepper
2 Tbsp prepared tartar sauce
2 slices firm white sandwich bread torn into small pieces
6 Tbsp fresh bread crumbs
Pick over the crabmeat to remove any bits of shell and cartilage, being careful not to break up the lumps of crab.
Cook the onion and 1/2 of the teaspoon of salt in 1 Tbsp of butter in a small skillet, over medium high heat, until the onion is softened. Let it cool.
Whisk together the eggs, Worcestershire sauce, remaining salt, paprika, pepper, tartar sauce, and onion mixture. Gently fold in the crabmeat and torn bread. Note that the mixture will be very wet. Gently form the mixture into six cakes, each about 3 1/2 inches across and 3/4 inches thick. Line a tray with a piece of wax paper just large enough to hold the cakes and sprinkle it with half of the bread crumbs. Set the crab cakes in one layer on the top of the paper and sprinkle with the remaining bread crumbs. Cover the crab cakes loosely with another sheet of wax paper and chill for one hour.
Melt the remaning 3 Tbsp of butter in a large nonstick skillet over medium high heat until the foam subsides. Cook the crab cakes until golden brown, about 3 minutes on each side.
Makes 6 crab cakes.
Crab Cakes
INGREDIENTS
4 pounds crabmeat
1 egg
1 tablespoon lemon zest
1/8 teaspoon Old Bay Seasoning TM
2 tablespoons fresh basil, chopped
1 cup saltine crackers, crushed
1 cup mayonnaise
4 tablespoons vegetable oil
3 egg yolks
1/8 teaspoon Old Bay Seasoning TM
3 ounces fresh lime juice
2 tablespoons chopped fresh cilantro
salt and pepper to taste
1 3/4 cups vegetable oil
DIRECTIONS
In a large mixing bowl, combine crabmeat, 1 egg, lemon zest, Old Bay Seasoning, chopped basil, crushed crackers and mayonnaise. Mix thoroughly.
Form 5 ounce patties out of the crab mixture (should make about 16 patties), and chill until cold before cooking.
In a skillet, heat 4 tablespoons of oil over medium heat. Saute the crab cakes for 4 minutes on each side or until golden brown.
For the sauce, in a blender place the egg yolks, Old Bay Seasoning, lime juice, cilantro, salt and pepper. Blend for 10 seconds. Keeping the blender running, slowly drizzle the oil into the blender. Blend until sauce is creamy.
hope that helps =)
put as little filler as possible. For one lb jumbo lump crabmeat add 1 minced shallot 1/4 cup minced red pepper, 1tsp each dry mustard, worcestershire, tabasco, chopped fresh thyme and bind with approx 1/2 - 3/4 cup mayo. form into patties about the size of a hockey puck and brown very carefully for about 2-3 minutes per side
FANTASTIC CRAB CAKES
1 lb lump crab meat
1 jalepeno pepper (seeded and diced)
1/2 small red pepper (finely diced)
2 tablespoons grey poupon mustard
1 tablespoon mayonnaise
1/2 teaspoon crab seasoning
dash of hot sauce
bread crumbs (the amount depends on the mixture-you have to
feel the mixture, you don't want it too wet or dry)
Empty the crab into a large bowl, sort through, looking for pieces of shell to remove. Add jalapeno, red pepper, mustard, mayonnaise, crab seasoning and hot sauce.
Don't be too rough (don't want to break up the crab lumps). Add enough bread crumbs to keep it together (but not too dry).
If you are going to fry these, roll the finished cake in bread crumbs. If you are going to broil them skip the extra bread crumbs (optionally spray with olive oil lightly before broiling). Either fry in vegetable oil or broil until brown
Search no further for the Perfect Crab Cake. It's a simple preparation that can be done before your guests arrive, with just a few minutes of finishing touches before serving.
Forget about the dry mealy crab cakes you've had in the past; this recipe is succulent. Plus, it does not call for the usual suspect mayo, and creates a lighter healthier crab cake.
Serve with a salad of spicy mixed greens with lemon viniagrette and shaved pecorino and a fume blanc, and you'll knock the socks off your guests.
Makes 12 large cakes.
Nutrition Data: (per cake)
calories 133
fat 4
protein 12
carbs 12
serving size
Makes 12 large cakes. Serve 2 /person for entree
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ingredients
1 lb. crabmeat, preferably lump
(refrigerated, canned from
Costco works great!)
1 ? cups sweet corn kernels,
fresh or frozen and thawed
1 red bell pepper, finely
chopped
1 jalapeno, seeded and finely
chopped
1 bunch scallions, finely sliced
? cup dry breadcrumbs
? t curry powder
1 t salt
4 large eggs
1 cup panko (Japanese bread
crumbs)
4 T Land O’Lakes Light Butter
preparation
1. Pick over the crabmeat, discarding any pieces of shell or cartilage. In a large bowl, stir together the crabmeat, corn, bell pepper, jalapeno, scallion, dry bread crumbs, curry powder and salt. In a small bowl, whisk together the eggs and add them to the crabmeat. Mix well.
2. Form the crab mixture into 12 cakes, each about ? cup, pressing the cakes together very firmly. Place the panko in another bowl. Dip the cakes in panko and transfer to a sheet pan lined with parchment paper. Refrigerate, uncovered, for 1 hour.
3. In batches, heat butter in each of two sauté pans over high heat. When the butter is very hot but not smoking, add the cakes and cook until well browned, about 5 minutes per side. Serve.