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Warning! The photos you are about to view are real. I did not even get to use any fancy props like bowls, napkins or perfect lighting. What you are viewing is a mighty tasty dinner that we had last night that I would like to share with you.
Crab Cakes! Spotted them on the front cover of Cooking Light Magazine this month. So, of course, I got an immediate craving for them. I dug into my recipe box and found my favorite way to prepare them. Most recipes are pretty much the same and I guess mine is also. But…they are delicious!!!! Just look how those cakes flaked apart with the crab pieces still intact!
Debs Crab Cakes
I use the crab that is not in a can but in a container at the fish counter of your favorite store. Warning! It is not cheap, but if you are going to make good crab cakes, it is well worth the investment!
8 oz. of crab meat
¼ cup of mayo
1 heaping teaspoon of Dijon mustard
1-1/2 teaspoons of Old Bay Seasoning
1 tablespoon of fresh lemon juice
A generous couple of shakes of your favorite hot sauce
1 egg white
1 heaping teaspoon of Worcestershire sauce
2-3 green onions finely chopped
Panko (Chinese Bread Crumbs)
Coconut oil for frying
Mix together all but the crab and panko. Carefully mix in by hand the crab. Yes, use your hands as any utensil seems to kill the crab! Then take about 2 heaping tablespoons full into your hand to see how it holds together. That is when you need to start adding the Panko little by little. Your goal is to add enough to keep the patty together but not dry it out. Now you are on your own.
Shape crab mixture into patties, place on a plate, cover and put in fridge for about 45 minutes. This keeps the patties from falling apart.
Heat about 3 tablespoons of coconut oil in your frying pan, medium heat.
Add more Panko crumbs on a plate. Take your crab cakes and dip each side in the crumb mixture, then add to skillet.
Cook until nice and crispy brown on both sides. Serve warm.
Crab Cakes! Spotted them on the front cover of Cooking Light Magazine this month. So, of course, I got an immediate craving for them. I dug into my recipe box and found my favorite way to prepare them. Most recipes are pretty much the same and I guess mine is also. But…they are delicious!!!! Just look how those cakes flaked apart with the crab pieces still intact!
Debs Crab Cakes
I use the crab that is not in a can but in a container at the fish counter of your favorite store. Warning! It is not cheap, but if you are going to make good crab cakes, it is well worth the investment!
8 oz. of crab meat
¼ cup of mayo
1 heaping teaspoon of Dijon mustard
1-1/2 teaspoons of Old Bay Seasoning
1 tablespoon of fresh lemon juice
A generous couple of shakes of your favorite hot sauce
1 egg white
1 heaping teaspoon of Worcestershire sauce
2-3 green onions finely chopped
Panko (Chinese Bread Crumbs)
Coconut oil for frying
Mix together all but the crab and panko. Carefully mix in by hand the crab. Yes, use your hands as any utensil seems to kill the crab! Then take about 2 heaping tablespoons full into your hand to see how it holds together. That is when you need to start adding the Panko little by little. Your goal is to add enough to keep the patty together but not dry it out. Now you are on your own.
Shape crab mixture into patties, place on a plate, cover and put in fridge for about 45 minutes. This keeps the patties from falling apart.
Heat about 3 tablespoons of coconut oil in your frying pan, medium heat.
Add more Panko crumbs on a plate. Take your crab cakes and dip each side in the crumb mixture, then add to skillet.
Cook until nice and crispy brown on both sides. Serve warm.
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Last night I made a couple of sauces to go with the crab cakes. The sauce on the right is:
Chipotle Pepper Aioli
Mix in a bowl
One or two canned chipotle peppers, seeded and chopped with a little adobo sauce added
¾ cup of mayo
1 clove of garlic minced
1 generous tablespoon of chopped cilantro
Lime juice to taste
The sauce on the left is:
Remoulade Sauce (This sauce is also great with grilled shrimp)
Mix in a bowl
1 cup of mayo
3 chopped green onions
1 heaping tablespoon of capers, drained
2 teaspoons of Worcestershire sauce
1 heaping tablespoon of horseradish
1 clove of garlic minced
A few generous shakes of your favorite hot sauce
1 tablespoon of finely chopped parsley
Make these sauces ahead of time so they can chill in the fridge to mix the flavors.
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To accompany the crab cakes I had a fresh salad of arugula and spinach with a:
Fresh Lemon Vinaigrette
3 tablespoons of fresh lemon juice
2 teaspoons of finely grated lemon peel
1-1/2 teaspoons of Dijon mustard
1 finely chopped shallot
1 teaspoon Agave Nectar or honey
½ cup olive oil
Salt and pepper to taste
Mix all of the ingredients in a bowl and quickly whisk in the olive oil.
The Lemon Vinaigrette marries well with the crab cakes. In fact, you could use some of it drizzled on the cakes!
The rest of our dinner consisted of roasted baby potatoes in coconut oil with a dusting of cumin and salt and pepper. I also made a black bean and corn salsa, which we just ate as a side dish.
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My beverage of choice was a wine that I posted on during the holidays, Le C Faux Frog 2005 Chardonnay by Toad Hollow. This is a wonderful Chardonnay that is not oakey, has a touch of lemon and a bright refreshing finish. It was a perfect match with the crab cakes!
I want to thank my blogging friend Gloria for the E Award that she presented to me. Gloria resides a bit south of me and if you have not visited her site, stop on over and say Hi. She has a wonderful blog, Canela's Kitchen, and writes about the delicious dishes that she prepares and great stories about her family and the places she visits near her home in Chile. Thank you Gloria!
The weekend is upon us once again so everyone enjoy!
Cheers!
19 comments:
Hi Deb! I just found your blog while I was out blogsurfing. I have that issue of Cooking Light sitting on my desk as we speak, to remind myself to try those crab cakes on the cover! They do look amazing and I'm glad you gave a positive review of them before I ran out and sprang for the crab!
I made the oven fries with chipotle ketchup from that same issue last Sunday when we had burgers on the grill. A little spicy for my kids, but I LOVED it!
Your blog is fun....I'm bookmarking it so I can check back in from time to time!
Yum yum. I was hungry before seeing this post but now... Well, I'm out for dinner tonight and let's just hope the hosts have made a LOT of food. :)
I haven't tried crab cakes without potato as a binder before...
Deb, isn't Old Bay the seasoning for practically any seafood?
I can see why you're so happy to post this and the whole soiree must have been Oh so delectable.
Wow, I have been eyeing those crab cakes on the cover and they sure look great. They are on my list to make.
Crab cakes make my mouth water -- even in the morning as I'm drinking coffee!
I love the look of that salad Deb! I think the lemon peel gave it a nice kick.
Frog legs and crab cakes what a combo:D Your entire meal looks wonderful....when's dinner? I have been coveting the crab cakes on the front cover of Cooking Light too Deb, but just haven't gotten around to it yet. I have been an event participating junkie lately.
Sometimes you read a post and think that sounds really good, other times, like this one, you wish you were personal friends (not virtual friends) and that your cell phone would have rung at 4 PM saying, hey what are you doing for dinner, stop on by, we're having crab cakes and unoaky (YAY) chardonnay.
I would have been right over.
Hi Leah! Thanks for stopping by! I will have to try the chipotle ketchup, sounds great!
Hey Wendy, hope you had a great meal. I have never used potatoes as a binder, just bread crumbs. You will have to tell me about the potatoes!
Yep Peter, Old Bay can be used with any seafood. It is GREAT stuff!
Hi Cathy, so easy and so yummy!
Hey Betty, crab cakes and eggs! Now there would be a breakfast!
So right Lore. The lemon peel really adds some personality!
Hi Valli. I know you have been an event junkie lately, but I am enjoying it!
I sooo agree with you Lori Lynn! I wish we all could get together for a big party! You can come over any time!
Deb, Each sauce sounds perfect to go with your terrific crab cakes!
I'm with Lori Lynn too, I'd pick up dessert on the way!!
This is a great recipe..I love it!! :)
Mmm that chipotle pepper aoili sounds delicious! Though maybe a bit spicy for me.
Chipotle Pepper Aioli!!!
Having only just discovered how fabulous chipotle peppers are I can just imagine the smoky flavour with the crisy, sweet crab.
God, Deb, this is sensational!
I've never made my own crabcakes before and I've been meaning to for months. These look delicious and like a great way to make them. I absolutely have to try it now that the summery weather is here...
...plus, what else can I do now without any local strawberries to play with? :( lol ;-)
Debs I thought I want something light and fresh I will see Debs (Maybe by the wines) and I find this so lovely I love crabs!!! xxxxGloria
Your salad bowl looked good, I would tuck into that and we are back to the frog wine! I am thinking that is a good one, that I am going to have to search the shops for!
Looks great and your pictures look great, too!
Like I told Lori Lynn, Maria, come on over!
Thanks Maryann!! Pretty tasty!
Actually Michelle it is not really too spicy!
Lucy, it is the best sauce and can be used with other seafood also! Nick kick!
Yep Mike, you need to make these guys! And strawberries were back on sale yesterday down here!
They are yummy Gloria!
Hey Holler, try and get the wine, great stuff!
Thanks JJ for stopping by!
Deb ~ A while ago I cooked so many crab cakes within the space of a week that I swore that I could not eat another crab cake - also, I was disenchanted since I had de-mystified crabcakes by learning how to cook them (they aren't a common item on NZ menus). And now I see your post. What great looking crabcakes!!! SO jealous that you found Old Bay - it is not so common on the West Coast, so I gave up on it when I was making it. It is even more impossible here in NZ, though Aliza Green has a recipe for it that I could use - if only the crabs were as good as what you can get!! Wonderful, wonderful...
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