Posts Tagged crab cakes
I love crab cakes, and these crab cakes pack a bit of a punch. You’ll need lump crab meat for this. You can either buy it in the can, or buy it from the seafood section of your local food store. Either way, be sure to pick through it and remove any stray shells that may have escaped the watchful eye of those who manufacture it.
It’s important that this mixture not come out like mush. The idea is to mix everything together loosely, adding the breadcrumbs and cilantro last.
These crab cakes are great with a simple lemon aioli (recipe provided here), and can be served with our Not Your Everyday Coleslaw.
1 lb lump crab meat
1 egg, beaten
1 cup light mayonnaise
1-1/4 cup panko bread crumbs
Juice of 1 lemon
1/2 cup diced red onions
1.5 tsp Dijon mustard
1.5 tsp Old Bay Seasoning
1 tbsp chopped fresh cilantro
1 tbsp red pepper flakes
1/2 tsp Worcestershire sauce
1/4 cup Canola oil
Loosely mix together all of the ingredients, with the exception of the panko bread crumbs and cilantro. The idea is not to make it mushy. Add the bread crumbs and cilantro after the initial mixing.
Refrigerate the mixture for at least three hours.
When you’re ready to cook, add the 1/4 cup of Canola oil to a skillet and heat on medium-high. Form the crab cakes and cook on both sides until browned and crispy. This will probably take about 6 minutes on each side. Remove from the pan and put on a dish lined with paper towels to drain.
Serve with a simple lemon aioli (recipe below)
I love lemon aioli. This one, like the crab cakes, packs a punch. This is mostly due to the addition of an ingredient called Vulcan’s Fire Salt. This stuff is amazing. I stock it in my kitchen. I buy mine from The Spice House. You cannot find it in the spice section of your local supermarket.
3/4 cup light mayonnaise
1 tbsp minced garlic
1 tbsp lemon juice
1 tsp grated lemon rind
1/4 tsp fresh-ground black pepper
1 tbsp fresh chopped chives
1/4 tsp Vulcan’s Fire Salt
This is a very simple recipe. Mix all ingredients together. Put in the refrigerator for at least 1 hour before using.