Sunday, March 13, 2011

Mendo Crab Cakes

In my opinion, you can judge a recipe by if your husband requests it again the next week.  So this one must be a winner! 

A crab cake is perfect if it is tender and full of crab.  And this one fits the bill.  All the ingredients blend nicely so no one thing stands out, letting the crab be the star.  The panko bread crumbs, instead of softer ones, allow for a nice crunch without tons of oil (and you will see by my notes below I used even less than called for).

The recipe has a nice slaw with it.  I decided to use my own slaw but will try that one eventually!  If you want to try it, there is a link to the recipe.

Oh, and crab cakes are perfect the next morning mixed with scrambled eggs!

1 pound shelled cooked crab (about 2 3/4 cups)
1 3/4 cups panko (Japanese dried bread crumbs) or other dried bread crumbs
1/2 cup finely chopped green onions (including green tops)
Tarragon aioli (see notes)
About 1/2 cup vegetable oil  (I used WAY less!)
Champagne cabbage salad

1. Sort through crab; remove and discard any bits of shell. In a bowl, combine crab, 3/4 cup panko, and green onions. Gently mix in 1/2 cup tarragon aioli just until mixture holds together.

2. Press mixture firmly into eight equal patties about 3 inches wide; set slightly apart on waxed paper or foil. Pour remaining panko into a shallow bowl.

3. Pour 1/3 cup oil into a 10- to 12-inch frying pan over medium-high heat. When hot, set each crab cake in panko, then, using a slotted spatula, turn, pressing gently to coat. Transfer crab cakes to pan, working in small batches. Cook until golden brown on the bottom, 3 to 4 minutes; turn gently and cook until browned on the other side and hot in the middle, 3 to 4 minutes longer. Transfer cakes as cooked, in a single layer, to a 12- by 15-inch baking sheet in a 200° oven and add remaining cakes to pan, adding more oil as needed. Discard any remaining panko.
(I pour just enough oil to coat a non-stick pan and then wiped it with a paper towel.  The cakes were nice and crisp without any greasiness)
4. Divide champagne cabbage salad evenly among plates. Set crab cakes on salad, add a dollop of tarragon aioli, and serve immediately, passing remaining aioli to add to taste.

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