ChatterRecipe of the Month July 2010

Crab Cakes

© Adriana Mullen

Yeah, I know it is a bit obvious having a crab cake recipe when Cancer is the sign of the crab – but I just happen to love crab cakes and this recipe is from Ina Garten, the Barefoot Contessa. After checking some of the “reviews” online, there are obviously some die-hard crab cake eaters out there as some people felt it was not a true crab cake recipe like a Maryland one perhaps? In any event, recipes can be tweaked, so if you want it to be more “crabby” then add more crabmeat, and if the mixture feels too “wet” then add some more breadcrumbs! Also, these can be made ahead of time and refrigerated until ready for frying.

For the Crab Cakes

2 tablespoons unsalted Butter

2 tablespoons Olive Oil

3/4 cup or 1 small Red Onion (small-diced)

1½ cups or 4 stalks of Celery (small-diced)

1 cup mixed Red & Yellow Peppers (small-diced)

¼ cup chopped Parsley

1 good tablespoon Capers (drained)

¼ teaspoon Tabasco or Hot Sauce

½ teaspoon Worcestershire Sauce

1½ teaspoons Old Bay Seasoning

½ teaspoon Kosher Salt

½ teaspoon fresh ground Black Pepper

½ lb fresh lump Crabmeat (drained & picked to remove any shells)

½ cup plain dry Breadcrumbs

½ cup Mayonnaise

2 teaspoons Dijon Mustard

2 extra-large Eggs (beaten)

For Frying

4 tablespoons unsalted Butter

¼ cup Olive Oil

For the Remoulade Sauce

½ cup Mayonnaise (good quality)

2 tablespoons Pickles (small-diced)

1 teaspoon Mustard

1 tablespoon White Wine Vinegar

Salt & Pepper

Melt the 2 tablespoons of Butter & Olive Oil in a large skillet and cook the Red OnionCelery & Red & Yellow Peppers together over a low heat. Add in the Capers,

ParsleyHot SauceWorcestershire SauceOld Bay Seasoning and the Salt & Pepper, and cook until the vegetables are soft (approx. 15-20 minutes). Cool this mixture to room temperature. In the meantime, in a large bowl break the Crabmeat into small pieces and mix it with the BreadcrumbsMayonnaiseMustard & Eggs. Add in the cooled vegetables and mix well. Cover the bowl and refrigerate for about 30 minutes. Shape into bite-size cakes for appetizers, larger for sandwiches or main course.

If you do choose to prepare these ahead of time, shape them into cakes and place on a baking sheet before covering with plastic wrap. Store overnight in the refrigerator and then fry right before you want to serve them.

To cook the Crab Cakes, heat the Butter & Olive Oil for frying in large pan over medium heat. Fry the Crab Cakes for about 4 -5 minutes on each side and then drain on paper towels before placing in a 250-degree oven to keep hot before serving.

To make the Remoulade Sauce, simply place all of the ingredients together in a food processor and pulse until the ingredients are well-mixed but not pureed. If you don’t have a food processor, then chop the pickles nice and small before mixing together with the rest of the ingredients in a bowl.

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