As I mentioned in my last post, crab meat is a canvas on which to paint many, many meals. After my family crab feast last weekend, I brought about a dozen crabs back home with me. I picked them the next day and set the meat aside to make crab cakes for my husband.
There are a lot of recipes out there for crab cakes. I like mine to be simple. There's absolutely no need to be fussy with something so delicate as fresh crab. Some people put minced veggies like onion and celery in their cakes, other's load them with lots of herbs and spices. I like a basic dressing, lots of jumbo lump meat and a thin, almost non-existent breading on the outside - just enough to get bronzed in the pan and give a slight crisp to the cake.
Here's my recipe. I do this to taste, so adjust accordingly:
Mini Crab Cakes
1/4 cup miracle whip (or regular mayo if you prefer)
just shy of half that amount of mustard - any kind works.
1 T (at least) of Old Bay seasoning
1/2 cup bread crumbs
1/2 pound lump crab meat
Oil for frying
Mix miracle whip, mustard and Old Bay in a bowl large enough to accomodate the crab meat. Thoroughly combine the dressing so that you don't have any pockets of seasoning. Taste and adjust your flavors. Add the crab meat and GENTLY mix into the dressing - use your hands if you can. Don't break it apart. Add about 1 teaspoon of bread crumbs and combine. Divide the mixture into small balls, about meatball sized.
In a separate bowl, add the rest of the bread crumbs and gently roll the crab balls through the crumbs. Flatten the balls slightly to form patties.
Heat a frying pan to medium heat and add just enough oil to cover the bottom of the pan. When it's hot, carefully lay each patty in the oil, leaving room between them. Flip them over after a minute or two, or when the bottoms are golden brown. Remove from oil and drain. Serve with saltines and mustard.
You can broil these as well or make them entree sized.
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