13 hours ago
Friday, June 11, 2010
I have been making the same crab cake recipe for 10 years.
Ritz crackers, crab, mustard, eggs, mayo, onion, etc.
They are very good, but it's time for a change.
I found this EXCELLENT recipe on Wednesday Chef and I will never need another crab cake recipe again.
It is Regina Schrambling's recipe and this is what she says about crab cakes, don't you agree?
"What goes into an incredible crab cake is incredibly simple: crabmeat, eggs as a binder, some kind of onion (green, white, shallot), herbs (parsley, cilantro, chives, basil), salt and pepper. Old Bay Seasoning is the standard-issue Chesapeake Bay spice blend, but you can also add dry mustard, Worcestershire sauce, Tabasco, herbes de Provence or any other splash of flavor. What you ultimately want, though, is just clean crab flavor, with a bit of piquancy from the seasoning....The emphasis should be on crab, not extender. For the same reason, I never add chopped celery or peppers to crab cakes. Vegetables belong on the side."
I made this recipe with real lump crab, and also tried it with a can of fresh crab claws (big difference in price).
Both versions came out excellent, so don't be afraid to use the pasteurized refrigerated stuff in the can if you don't want to splurge on the good stuff (though there is nothing like fresh lump crab meat).
I used chives instead of scallions, and used less butter than the recipe called for (I wrote the recipe as I made it).
If you are on a diet, you might want to skip this meal all together, it's very rich, so save your calories!
Great Crab Cakes: (makes 8)
1 pound jumbo lump or Dungeness crabmeat
4 green onions, green part only, thinly sliced (I used chives from my garden instead)
1/4 cup chopped fresh cilantro
1/2 cup panko or fine dry bread crumbs
1 teaspoon Old Bay seasoning (or to taste)
1/4 cup mayonnaise
Freshly ground black pepper
1 large egg, lightly beaten
2 tablespoons unsalted butter
a few tbsp of olive oil
1. Pick over the crabmeat to remove any cartilage, trying not to break up the chunks. In a bowl, gently toss the crabmeat, green onions, cilantro, panko and Old Bay. Again, try not to break up the crab.
2. Gently fold in the mayonnaise. Season with salt and pepper. Taste and adjust the seasoning if needed. Add the lightly beaten egg and fold just until the mixture is well combined.
3. Shape the mixture into eight fat ball-like cakes. (They will flatten slightly during cooking.) Place them on a platter or a baking sheet lined with wax paper. Drape a second sheet of wax paper over the top. Refrigerate for 1 hour.
4. In a large skillet, heat the butter and oil over medium-high heat. Carefully lay the crab cakes into the butter and oil and fry until crusty and browned, about 3 to 4 minutes on each side. Drain on paper towels and serve with a remoulade sauce on greens.
Quick Remoulade Sauce (not really, but it was delicious with these crabbies!):
3 tbsp Hellman's mayo
1 tbsp pickle relish
1 tbsp of prepared horseradish
chopped red bell pepper (roasted or fresh)
Mix together and keep sauce in the fridge till ready to use.
Spoon over crab cakes and devour!