Monday, July 07, 2008

Crab Cakes


1 Tbsp. butter
1 green onion, finely chopped
2 Tbsp. finely chopped red bell pepper
1 garlic clove, minced
3 Tbsp. heavy cream
1 Tbsp. Dijon mustard
1 egg
1/2 tsp. minced fresh parsley (Italian/Flat leaf)
Cayenne pepper
1/2 cup bread crumbs
1 lb. white or claw crabmeat, picked free of any bits of shell*

1/2 cup bread crumbs
1/4 cup grated Parmesan
3 Tbsp. vegetable oil

Melt 1 tablespoon of butter in heavy skillet over medium heat. Sauté the onion, bell pepper, and garlic until the pepper is tender, approximately 3 minutes. While vegetables are cooking, mix the cream, mustard, egg, parsley, cayenne pepper and 1/2 cup bread crumbs in a large mixing bowl. When vegetables are done, add them to the bowl, mixing well. Gently fold in the crab meat.

Form the mixture into 8 patties, about 1/2-inch thick. In another mixing bowl, combine the remaining 1/2 cup bread crumbs with the Parmesan. Gently pat this topping onto both sides of the patties. Place on a plate, cover with plastic wrap and refrigerate until firm, about 2 hours.

After crab cakes have had time to chill, heat a large skillet with 3 tablespoons of vegetable oil. Sauté the crab cakes in the hot oil for approximately 3 minutes on each side or until golden brown. These crab cakes can also be baked for 7 to 10 minutes in a 400 degree (F) oven.

Serve with a small dollop of dill sauce on top of each crab cake.

Yield: 4 servings

Adapted from original recipe by Paula Deen

Notes:

I've tried a couple of recipes for crab cakes and these are by far the best! My husband and I love them so much and can make a meal of them when combined with a large green salad.

The original recipe calls for 2 tablespoons of butter (combined with 2 tablespoons of oil) for frying. I think the straight oil makes for a crispier cake. I used Japanese Panko bread crumbs instead of regular bread crumbs. I used 2-6 oz. cans of crab (drained), so I wound up with a little less than the specified pound. It didn't seem to make a difference.

* I prefer lump crab meat. Claw meat is a lower quality and doesn't taste quite as good.

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5 Comments:

At 3:32 PM, Blogger janet in ft worth said...

I was so disappointed when I went to Mimi's over the weekend and found that the crab cakes had disappeared from the menu! I was thinking of running away to Baltimore, but now maybe I'll run to your house instead, since there's a larger menu to choose from.

 
At 7:08 PM, Anonymous Kristen said...

I was so hungry for crab cakes tonight. Wish I would have made some! These look delicious.

 
At 6:15 AM, Blogger Les said...

Janet - I didn't know Mimi's had crab cakes. I guess we've only been there for breakfast.

Honestly, these crab cakes are so easy to make, I don't think you need to travel anywhere other than the grocery store to get have them. :)

Kristen - These are make such a wonderful meal when I add a big salad. I've decided to stock up on canned crab meat. I don't buy the expensive lump meat (which is twice as much, I think). The regular $1.68 white crab works just as well. I'll buy the fancy stuff when I serve this for guests. :)

 
At 4:03 PM, Blogger Bridgett said...

I loved this recipe for crab cakes when I made them. It has been a while! Yours look fantastic and it reminds me I definitely need to make up another batch soon.

 
At 11:45 AM, Blogger Les said...

Bridgett - Isn't this a delicious recipe?! I need to remember to make it during the winter months. It's quick and easy and makes for a nice light meal when accompanied with a big salad. Might be just the perfect meal the day after Thanksgiving.

 

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