Makes 6 nice size cakes, serving 3 adults (or two adults and two kids).
1/2 lb of backfin/lump/jumbo lump crabmeat
1 heaping tbspn of stone ground mustard (can replace with your favorite kind of mustard)
1 heaping tbspn of mayo
1 egg
salt and pepper to taste
1/2 cup of finely diced bell pepper (red, yellow of orange for best presentation)
1/2 cup of finely diced vidalia onion
Plain (unseasoned) breadcrumbs (tough part here is that I have no idea how much or little I use inside the bowl when mixing everything together. just go on feeling. you don't want too much, since you will be "breading" the cakes once formed)
Extra Virgin Olive Oil
- Saute pepper and onion in some olive oil until onion is transparent. Set aside to cool.
- Pour a big mound of breadcrumbs onto a large flat plate. Have a clean plate right next door.
- In a large bowl mix the 1st four ingredients together, careful not to rough up the crab. You want to combine all the stuff without crumbling the nice chunks of crab (especially if you go with lump or jumbo lump). I gently flip everything around with a fork.
- Toss in the now-cool peppers and onions along with the breadcrumbs and mix again.
- Grab a palm full of the crab mixture and form the cakes one at a time, about an inch thick. Sit them in the breadcrumbs and coat them lightly, then set aside on the clean plate.
- Heat up a few tbspns of olive oil, medium-high heat, in a non-stick pan and softly lay the cakes in the oil, but don't crowd them. You might have to do two batches, depending on how big a pan you use. Should only take 4-5 minutes on each side, crispy golden brown. I flip softly with fork underneath and a finger on top to guide the cake back into the hot oil.
- Serve over sweet yellow corn.
- Sometime I will serve with my lame remoulade. I mix stone ground mustard with mayo and a bit of ketchup. It is ok, but not nearly as good as what you would be served in a restaurant.
No comments:
Post a Comment