Tuesday, May 04, 2010

Crab Cakes

I can't believe that it has taken me this long to actually make crab cakes! I love crab, but haven't really cooked with it at home. But last week while at Central Market, I noticed the little tub of fresh crab and I remembered seeing a recipe in Cooking Light for crab cakes so it was fate! The recipe was very easy, but I made a mistake and did not chill the mixture for an hour, instead I cooked with it immediately. The crab cakes came apart while cooking, and it made for a mess. So I chilled the other half of the mixture then cooked it and it came out perfect!!! I think the crab cakes needed a little more flavor for next time, but overall it was a good recipe. The remoulade was tasty and didn't need any changes to it!

From the May 2010 Cooking Light magazine:


Crab cakes:

2 tablespoons finely chopped fresh chives
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 tablespoons canola-based mayonnaise (such as Spectrum brand)
1/2 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
1 large egg
1/3 cup panko (Japanese breadcrumbs)
1 pound lump crabmeat, drained and shell pieces removed
1 tablespoon olive oil, divided
1/4 cup canola-based mayonnaise
1 tablespoon chopped shallots
1 1/2 tablespoons capers, drained and chopped
2 teaspoons Creole mustard
1 teaspoon fresh lemon juice
1/4 teaspoon ground red pepper
1/8 teaspoon kosher salt


1. To prepare crab cakes, combine first 8 ingredients. Add panko and crab, tossing gently to combine. Cover and refrigerate 30 minutes.
2. Fill a 1/3-cup dry measuring cup with crab mixture. Invert onto work surface; gently pat into a 3/4-inch-thick patty. Repeat procedure with remaining crab mixture, forming 8 cakes.
3. Heat 1 1/2 teaspoons oil in a large skillet over medium-high heat. Add 4 crab cakes to pan; cook 4 minutes or until bottoms are golden. Carefully turn cakes; cook 4 minutes or until bottoms are golden and crab cakes are thoroughly heated. Remove cakes from pan; keep warm. Wipe pan dry with paper towels. Heat remaining 1 1/2 teaspoons oil in pan. Repeat procedure with remaining 4 crab cakes.
4. To prepare rémoulade, combine 1/4 cup mayonnaise and remaining ingredients in a small bowl; stir with a whisk. Serve with crab cakes.


Optimista said...

Those look delicious! Funny; it never would've occurred to me that chilling a crab cake before cooking it would really matter.

Dana said...

I had the same opinion that you did, and that is why I didn't chill them. But they broke apart while cooking and made for a big mess in the pan. The chilled mixture didn't break apart like the first batch did.

Dawnita said...

Oh goodness can you make me this please?