Seeryously Gude Cooking

I had about a pound of Lump crab meat leftover from Christmas Brunch, and at $13.99/lb, I could not let it go another day in the fridge for fear that it would start to spoil. I decided to try my hand a making crab cakes. I am trying to only cook what I have on hand this week, but I had to go buy Panko and eggs. Luckily I already had most of the other ingredients due to our weekly vegetable share.

I was worried as I handled the crab that the cakes were too delicate and were going to fall apart during the transfer to the pan/frying process. Miraculously, I only lost one, and it became the tester crab cake. They definitely take a little finesse, but just make sure you add Panko to your hands before handling the crab mix and you will be ok. Many people eat crab cakes with a remoulade (and I have a great recipe if you want it) but I made a warm lemon-wine sauce and it really makes the dish.

I’ve never made crab cakes before, so I am open to any suggestions. I want to try a version with Florida Stone Crab and maybe even a Sauce using Key Limes instead of Lemon, but I have to say - these ones were delicious, so good in fact that they have probably ruined all restaurant versions for us

INGREDIENTS

Crab Cake Mixture (Makes 11-12 cakes)

• 1 lb Lump Crab Meat
• 1/3 Cup Mayonnaise
• 1/2 Cup Green Onions, thinly sliced
• 1/4 Cup Green/Red Pepper, minced/li>
• 1/4 Cup Celery, Finely Sliced
• 1/4 Cup Panko Bread Crumbs
• 2 Large Eggs, Beaten
• 2 Cloves Garlic, Minced
• 2 TBS Dijon Mustard
• 1/2 TSP Cayenne Pepper
• Kosher Salt/Pepper
• 2 TBS Butter

Lemon Sauce

• 1 Cup Dry White Wine
• 1 Cup Chicken Stock
• 1/3 Cup Fresh Lemon Juice
• 2 TBS Butter
• 2 1/2 TSP Corn Starch
• 2 TSP Sugar
• 1/2 TSP Salt

Bed of Lettuce

• I used 1 lb of Bibb lettuce, as that’s what I had on hand, but this would be good with just about any type of salad greens - especially peppery arugula.
• Lemon Wedges

DIRECTIONS

Cooking the Crab Cakes

1. In a large mixing bowl, pick through the lump crab meat to make sure there are no remaining shells.
2. Add the Mayonnaise, Green Onions, Green Pepper, Celery, Panko Bread Crumbs, Garlic, Deli Mustard, Eggs, Cayenne Pepper, Salt/Pepper. Mix well. Set aside or refrigerate until ready to use.
3. In a large Saute pan (non-stick will make your life easier - but I use all stainless pans), over medium heat, add 2 TBS unsalted butter and enough oil to cover the bottom of the pan liberally.
4. Add some Panko to your hands and grab a handful of the crab mixture. Make a ball, about the size of a large meatball, and set into the pan. Use the back of a spoon to lightly flatten the ball to about 1/2 to 3/4 inch thickness. I could get 6 in my pan at a time.
5. Make sure you check the oil when you add the first one, it should start to sizzle and bubble around the edges, sort of like pancakes do. Let them cook about 3-4 minutes on the first side (til golden brown, then flip carefully with a spatula and cook another 2 minutes. Try not to touch them at all until you are ready to flip, this will keep them together.
6. Remove to a plate with a paper towel to absorb some of the excess oil until ready to serve.

Making the Lemon Sauce

1. Add the wine and stock to a sauce pan and bring to a boil over medium high heat. Reduce by 1/2 (about 4-5 minutes).
2. In a separate bowl, add cornstarch and sugar to the lemon juice.
3. Slowly add the lemon mixture to the wine/stock reduction and whisk until thick.
4. Finish by whisking the butter and salt into the sauce and leave over low heat to keep warm.

Serving

1. Toss the lettuce with 1/3 to 1/2 cup of the warm Lemon Sauce and divide evenly among your plates.
2. Top with 2-3 crab cakes and drizzle remaining lemon sauce over the cakes.
3. Garnish with lemon wedges.

Seeryously Gude.

 Print This Post

Categories: Crab, Lunch & Dinner, Seafood, cooking, recipe
Tags: Features