|Name:||Crab Cakes for Francie||Contributor:||Rolland Waters|
|Description:||Crab cakes fried in garlic butter and olive oil||Posted:||1999-05-11|
|Key words:||seafood, fried||Category:||Appetizers|
|Ingredients:||2 lbs Dungeness crab meat, lump. (about 5 medium crabs or 4 large ones)
1 large red bell pepper, minced
1 medium onion, minced
Francie's Garlic Butter and olive oil for frying
1/2 c mayonnaise
2 eggs, lightly beaten
1/2 c parsley, minced fine
2 Tbsp Tabasco garlic mild sauce
2 Tbsp Dijon mustard
1/2 tsp fresh ground black pepper
3/4 c fresh unseasoned fine bread crumbs
|Preparation:||Saute onion and bell pepper in garlic butter and olive oil on medium heat until onions are somewhat transparent and colored by peppers. Do not brown; the peppers should still be at least somewhat crunchy. Let cool.
Mix the remaining ingredients with the crab meat and the cooled pepper and onion mixture; add the bread crumbs last.
Make into patties about 1" thick. Press each side of each patty into more fresh unseasoned bread crumbs; you'll want at least another cup of crumbs. Let the patties rest in the refrigerator for at least an hour.
Fry cakes in 1/4" of garlic butter and olive oil on medium heat. Use less heat if the pan is not full, but do not crowd cakes. Bits and pieces of cake that fall off should darken but not burn. Turn cakes after ~5 minutes when bottoms are golden brown; after another 5 minutes, flip one last time for a few minutes on the original side. Turn out into a paper towel-lined pan in a 300 degree oven for a minute or two before serving. Cakes can be held in the oven for a short period of time. Garlic butter and olive oil should be freshened after each set of cakes are fried.
You may want to add some salt to the recipe above; the garlic butter I used was quite salty so I didn't add any.
Spread for crab cakes:
NW Fresh had a nice remoulade recipe, but I put the peppers directly into the cakes instead. So I made this up:
Sun dried tomatoes in oil, minced
Celery heart (leaves and stalk) minced fine, mixed with lemon juice and salted generously.
The crab cakes didn't really need the spread, but it does go well with them.
|Notes:||Remedial bread crumbs:
Heat oven to 300 degrees. Spread serving sized pieces of bread on a cookie sheet. Crusty breads such as baguettes or French bread should be cut in half so the soft middle is exposed. Leave in oven until bread is dry; pieces of bread can be broken up as the bread dries. Do not brown or burn bread. Use the bottom of a slotted spatula to crush dry bread into crumbs. If bread does not crush readily, dry it in oven some more!
[Recipes for a pesto sauce and garlic butter were included in the post; they've each been broken out separately.]