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Entries in Crab Cakes (1)

A Fresh Catch

A light and moist crab cake is a perfect light dinner for a warm summer night. I’ve tried several recipes, and finally made this one up from a combination of recipes for crab, clam and salmon patties. While all three original recipes were very good, they all took more time that I wanted to spend preparing a summer meal.

Try this one if you’re in the mood for a delicious, moist and tasty crab cake. You could serve any number of dipping sauces with these, but I’ll give you two of my favorites that I think best bring out the delicate flavor of the crab.

Crab Cakes

1 lb fresh cooked crab (or canned)

1 egg

1 T mayonnaise

2 T celery, finely minced

½ C breadcrumbs or panko

4 green onions, thinly sliced

2 T fresh parsley, minced

½ stick unsalted butter

2 T olive oil

salt to taste

white pepper to taste

In a bowl, combine the crab, egg, mayonnaise, celery, breadcrumbs, onions and parsley with the salt pepper. Shape into patties.

In a large skillet, heat the butter and oil. Fry the patties until golden brown. Carefully turn them over to brown the other side. Remove to a plate and cover to keep warm.

Dipping Sauce #1

1 C mayonnaise

2 t Dijon mustard

1 ½ T lemon juice

1 T fresh dill, minced

1 t white pepper

¼ t cayenne pepper or Tabasco sauce

¼ t salt

Blend all the ingredients together until smooth.

Sauce #2

For another choice of dipping sauces—and one that’s a little spicier—mix ½ C catsup with 3 T straight full-strength horseradish. You can vary the horseradish depending how hot you like it.

On a large platter, arrange the patties on a bed of romaine lettuce leaves. You can add a garnish plate on the side with some tomato slices, green olives and radishes. Accompanied by some crackers, these crab cakes make a perfect light summer lunch or dinner.

Enjoy!

Posted on Tuesday, August 5, 2008 at 05:00AM by