Monday, February 26, 2007
I had a taste for crab cakes. I haven't made these in a while and noted that I had a can of lump crab meat in my refrigerator for a few months which needed to be used. The other ingredients are staples in my kitchen so preparing these didn't take much planning.
My recipe is adapted from the recipe straight off the Phillips Crab meat can. I tweak it with a few other ingredients listed in the recipe below. This time I also added some finely chopped celery.
Take care in combining the ingredients so you maintain lumps of the crab meat.
I use a large ice cream scoop to form the cakes. I first place the dome in the skillet and cook for about 30 sections before I flatten the domes. My own little quirk but it seems to me that the crab cakes have a little time to bind and I don't get as much flaking.
This crab cake recipe can also be used substituting a flaky type fish for the crab. Another little variation is to substitute Ritz crackers for the bread crumbs. This variation I got from one of my friends in Baltimore along with adding about a 1/4 tsp of tabasco sauce for a little mild heat.
Crab Cakes (or Fish Cakes)
Adapted from Phillips Crabmeat Canned Product Recipe
1 lb crab (or flaky fish) in a mixing bowl. Leave in large lumps
Second bowl- beat:
1 tsp worchestershire sauce
1 tsp lemon juice
1 tsp seafood seasoning
1 tsp parsley flakes
¼ tsp dry mustard
1 heaping tbl mayonaise
1 heaping tsp prepared mustard (I use Dijon)
optional add 2 tbl diced onion and 1 clove diced garlic
Take 2 slices of toasted bread and crumble into small pieces (I use Japanese Panko bread instead of bread crumbs).
Mix bread with fish
Fold in egg-spice mixture with fish
Consistency shoud be moist but stays together.
Make patties- serving size
Use seasoned Flour mixture (add some seafood seasoning, cayenne, salt and pepper) to coat patties.
Coat skillet with Pam type coating or olive oill. Fry on each side til golden brown.