Lump crabmeat happened to be on sale, so its what we're having tonight. We actually rig ours everytime, but I thought I'd put in a real recipe just for reliability.
We start with the schmoo: chopped celery, shallots and sometimes red pepper (all very finely chopped). Toast some nuts, like macadamia or pine nuts, and chop them a bit. Add some sour cream and/or mayo, dash Worcestershire, a bit of lime juice and zest, some chopped herb (usually cilantro), salt, pepper. Then toss with the crab. Add panko crumbs if you need more heft. Shape into cakes of any size you are willing to flip (smaller is better, as these are always delicate), and sprinkle panko crumbs on cakes. Refrigerate for awhile, like 30 minutes. Then shallow-fry in oil. These are absolutely yummy with an avocado salsa (chopped avocado, chopped tomato, a touch of lime juice, zest, S&P, and blink of oil). Salsa is also absolutely yummy on salmon cakes, which we like even better. I'll save that for yet another blog, as we're not having them tonight.
We start with the schmoo: chopped celery, shallots and sometimes red pepper (all very finely chopped). Toast some nuts, like macadamia or pine nuts, and chop them a bit. Add some sour cream and/or mayo, dash Worcestershire, a bit of lime juice and zest, some chopped herb (usually cilantro), salt, pepper. Then toss with the crab. Add panko crumbs if you need more heft. Shape into cakes of any size you are willing to flip (smaller is better, as these are always delicate), and sprinkle panko crumbs on cakes. Refrigerate for awhile, like 30 minutes. Then shallow-fry in oil. These are absolutely yummy with an avocado salsa (chopped avocado, chopped tomato, a touch of lime juice, zest, S&P, and blink of oil). Salsa is also absolutely yummy on salmon cakes, which we like even better. I'll save that for yet another blog, as we're not having them tonight.
We're doing a Vinho Verde tonight, I think. (VV is from Portugal, white and citrusy, low alcohol, great with seafood of all kids, and super refreshing. And CHEAP!) But SBs (Sauvignon Blancs) are also fantastic, as are Chablis, Tocai, and, I'm guessing, a Terlaner. We have an Alto Adige Terlaner (Italian white, fruity and floral) that I think will be great, but I'll keep you posted.
CRAB CAKES (Cook's Illustrated)
The amount of bread crumbs you add will depend on the crabmeat's juiciness. Start with the smallest amount, adjust the seasonings, and then add the egg white. If the cakes won't hold together at this point, add more bread crumbs 1T at a time.
Serves 4
1 lb fresh crabmeat (lump or jumbo lump) picked over
4 scallions, minced green parts only
4 t. minced fresh herbs (cilantro, dill, basil, or parsley)
1 t. Old Bay Seasoning
2-4 T plain dried bread crumbs (although I prefer fresh bread crumbs in a little processor)
1/4 mayo (reduced fat is ok, even preferred)
2 T Dijon
S & P
1 egg white
1/4 c AP flour (that's All Purpose)
2 T vegetable oil
1 lemon, wedged
Combine the scallions, herbs, Old Bay, 2 T bread crumbs, mayo and mustard together in a medium bowl. Fold in crab gently. Season to taste w/ S&P. Fold in egg white with spatula until the mix just holds together, then add more crumbs if necessary.
Divide the crab in 4 equal blobs and shape each into a cake, about 3 in across and 1.5 in high. Arrange on a baking sheet lined wtih waxed paper. Cover with plastic and chill at least 30 minutes (important!) or up to 24 hours.
Spread the flour in a shallow dish. Lightly dredge the crab cakes in the flour and shake off excess. Heat the oil in a nonstick skillet on med hi heat until shimmering. Cook the cakes till outside is crisp and browned, 4 to 5 min per side. Drain and serve with lemon wedges.
CILANTRO-LIME CRAB SALAD IN AVOCADO HALVES
1/3 c finely chopped red onion
3 T mayo
2 T. chopped cilantro
3 t. lime juice
1/2 t ground cumin
1/2 t. lime zest (zest before juicing)
8 oz. crabmeat
1 ripe avocader
Stir red onion, mayo, cilantro, lime juice and zest, cumin in med bowl to blend. Fold in crab and season with salt and pepper. Brush avocado halves with lime juice and mound salad in each avocado pit hole. Serve with lime wedges, and love.
CRAB CAKES (Cook's Illustrated)
The amount of bread crumbs you add will depend on the crabmeat's juiciness. Start with the smallest amount, adjust the seasonings, and then add the egg white. If the cakes won't hold together at this point, add more bread crumbs 1T at a time.
Serves 4
1 lb fresh crabmeat (lump or jumbo lump) picked over
4 scallions, minced green parts only
4 t. minced fresh herbs (cilantro, dill, basil, or parsley)
1 t. Old Bay Seasoning
2-4 T plain dried bread crumbs (although I prefer fresh bread crumbs in a little processor)
1/4 mayo (reduced fat is ok, even preferred)
2 T Dijon
S & P
1 egg white
1/4 c AP flour (that's All Purpose)
2 T vegetable oil
1 lemon, wedged
Combine the scallions, herbs, Old Bay, 2 T bread crumbs, mayo and mustard together in a medium bowl. Fold in crab gently. Season to taste w/ S&P. Fold in egg white with spatula until the mix just holds together, then add more crumbs if necessary.
Divide the crab in 4 equal blobs and shape each into a cake, about 3 in across and 1.5 in high. Arrange on a baking sheet lined wtih waxed paper. Cover with plastic and chill at least 30 minutes (important!) or up to 24 hours.
Spread the flour in a shallow dish. Lightly dredge the crab cakes in the flour and shake off excess. Heat the oil in a nonstick skillet on med hi heat until shimmering. Cook the cakes till outside is crisp and browned, 4 to 5 min per side. Drain and serve with lemon wedges.
CILANTRO-LIME CRAB SALAD IN AVOCADO HALVES
1/3 c finely chopped red onion
3 T mayo
2 T. chopped cilantro
3 t. lime juice
1/2 t ground cumin
1/2 t. lime zest (zest before juicing)
8 oz. crabmeat
1 ripe avocader
Stir red onion, mayo, cilantro, lime juice and zest, cumin in med bowl to blend. Fold in crab and season with salt and pepper. Brush avocado halves with lime juice and mound salad in each avocado pit hole. Serve with lime wedges, and love.
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