Crab cakes
Nonny
recipe (Dave?), but here's what I use and it's surprising how
similar the recipes are. I tossed in the three sauces I serve,
also. This isn't some venerable recipe, but one I've fiddled with
over the years. Anyone who knows me understands that all
measurements are general and vary each time I cook anything. At
the end, I toss in some thoughts concerning substitutions or
additions that might be of interest. If anyone has suggestions,
I'm all ears.
Over the years, I've found that people seem to like the
crab/shrimp combination as opposed to just the crab. Perhaps it's
the strength of the Blue's flavor that causes the comments.
Perhaps using Dungeness or a crab with milder flavor would be
better. We lived for years and years in NC, so Blue is always the
default for us, when its available.
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Crab Cakes. . . yeah, I know that there's shrimp in them <Grin>8 oz Blue crab
8 oz small, cooked shrimp
1/3 cup grated Cheddar
1/3 cup Panko
3 eggs, whole
4 heaping tbsp grated or finely chopped sweet yellow onion
3 heaping tbsp grated or finely chopped celery
3 heaping tbsp grated or finely chopped red bell pepper
1 heaping tsp salt
1 heaping tsp black pepper
Also needed later: about � cup Panko, paprika, 6 pats butter, 4
tbsp olive oil
Combine everything but the crab in a bowl and mix to get
consistency. Add the crab and gently combine, trying to keep
lumps if possible. Form into 8 cakes about �" thick and with
square sides.
Place extra Panko on a plate, smoothed out, and set crab cake on
it. Dust top with additional Panko, patting gently to get it to
adhere. Don't try for a full coating: just a light dusting.
Sprinkle top with a little paprika for color.
Place formed and coated crab cakes on a baking sheet, cover and
refrigerate for > 1 hour to firm up.
Place 3 pats of butter in large frying pan and add 2 tbsp olive
oil over medium heat. Gently remove 3-4 crab cakes from the
baking sheet using a thin spatula and gently place in frying pan.
Cook about 3-5 minutes per side, being careful to not go beyond
golden brown. Gently slide spatula under cakes, turn them and
complete the frying. Gently place finished cakes on paper towels
to absorb excess oil.
Sauce: Cocktail Sauce: 4 tbsp catsup, 2 tbsp grated
horseradish, � tsp celery salt 1 tsp
lemon juice
Or: Hollandaise: 3-4 egg yolks, � cup melted butter, � tsp
salt, 1 to 1-1/2 tbsp
lemon juice
Place egg yolks in narrow, vertical, glass, such as
a water glass. Microwave the butter until boiling. While
frantically whipping the egg yolk with a fork, dribble in the hot,
melted butter very, very slowly to temper and not cook the yolk.
When fully incorporated, add salt and lemon juice. Serve warm or
at room temperature.
Or: Tartar Sauce: 1/3 cup Kraft mayonnaise, 3 heaping tbsp
grated onion, 2 heaping
tbsp grated dill pickle, 2 tbsp lightly mashed
capers.
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With very little change, you can substitute finely chopped squid
for either the shrimp OR the crab. I prefer to use Blue, but have
had decent results with Dungeness. King and snow crab just don't
have enough flavor, but I wonder what it'd be like using lobster
or even Monkfish. In fact, now that I again have a place to get
Monkfish, I might give it a try just for the heck of it.
I used to serve this in a Portabella mushroom cap that I'd peeled
and deveined. The recipe is for the plain cakes, but if you go
the Portabella or even button mushroom route, just bake or grill
them until soft.
--
Nonny
ELOQUIDIOT (n) A highly educated, sophisticated,
and articulate person who has absolutely no clue
concerning what they are talking about.
The person is typically a media commentator or politician.
Nick Cramer
> [ . . . ]
> Crab Cakes. . . yeah, I know that there's shrimp in them <Grin>
Thanks, Nonny. Sounds good. I'll be sending this on to my daughters.
--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
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