Tuesday, June 21, 2011

Crab Cakes

Man, do I love crab. LOVE it. And I got my hands on a good, fresh pound of it at our local seafood place this weekend. It's not Krab.

It's crab. Wonderful, salty, glorious blue shell crab.

Hey there, good lookin'.

 That I didn't have to shell.

Get most of the water out of the crab meat. The wetter this mixture is, the more you'll risk the cakes kind of falling apart on you in the pan. Add an egg, a cup of breadcrumbs, a teaspoon of dijon mustard, 4 Tbs. of mayo, 1/2 cup of diced red bell pepper, 1 1/2 tsp. of Old Bay, 1/2 tsp. of kosher salt, the juice of half a lemon, a dash of Worcestershire sauce, and mix it all together gently.

Stick that mixture in the fridge for at least an hour. Then pull it out and put a large pan over medium heat and add enough olive oil to cover the bottom. Patty the crab mixture out into about six patties and cook until they're nice and golden brown, then flip them over gently and cook on the other side.

I had some nice farmer's market fingerling potatoes in the oven while all this was going on.

I tossed them with a little olive oil, salt and

They roasted at 400F for a little too long. Pootie was late getting his workout on. I hate that. You SHOULD cook them for about 40 minutes.

A green salad with fresh tomatoes and a little olive oil and balsamic vinegar, and we were set to go. I managed some restraint and had a few crab cakes left for lunch.

If you'd like to vroom these crab cakes around your kitchen, here's the .pdf for you.

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