These crab
cakes are easy to prepare and this recipe can be doubled or tripled if you wish
to make more cakes to freeze. Make sure you cook the crab cakes before freezing them. To heat up, cook the thawed
cakes for 10 minutes in the oven at 350°F.
If you’ve never worked with crabmeat you can purchase pre-packaged chunks
of crabmeat at your grocery store of fish market; Any grade of crabmeat will work for this recipe but I prefer to use claw crabmeat; it’s the least expensive
option and most flavourful grade. If you choose frozen crabmeat, make sure to fully
thaw it before you make the cakes.
Crab Cakes
yields 8 cakes
Ingredients
- 1 pound crab meat
- ½ cup fine dry bread crumbs
- 3 green onions, thinly sliced
- 1 tablespoon Dijon mustard
- ¼ cup mayonnaise
- ½ teaspoon paprika
- ¼ teaspoon thyme
- ¼ teaspoon garlic powder
- 1 egg
- Salt & pepper
- 1 tablespoon butter
- 1 tablespoon olive oil
Directions
Place the crabmeat in large bowl
along with the bread crumbs, green onions, spices and mustard. Mix well.
Fold in the mayonnaise.
Add the egg and blend until the
mixture holds together.
Shape into eight fat, round crab
cakes (approximately ⅓ cup of mixture for each cake).
Lay the cake on a parchment lined
baking sheet and cover with plastic wrap.
Freeze or chill for at least 1 hour.
To cook the crab cakes, combine
butter and oil in a large skillet over medium-high heat.
When the fat is hot, slide the crab
cakes into the pan and fry 3 minutes on each side until the outside is crisp
and brown.
Secret Sauce
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 teaspoon yellow mustard
- 2 teaspoons sweet pickle relish
- 1 teaspoon paprika
- ½ teaspoon red wine vinegar
- ¼ teaspoon garlic powder
- Fresh ground peppers
While your crab cakes are chilling in the refrigerator, prepare the secret sauce.
Mix all the ingredients in a small bowl and refrigerate for 30 minutes before serving.
Serve the crab cakes on a bed of greens with the “secret” sauce.
Bon Appétit!
No comments:
Post a Comment