Saturday, May 7, 2011

Crab Cakes

When I answered the call to purchase fresh seafood
from the gulf from Fabian Seafood,
one of the items I got was cooked lump blue crab meat.

Never mind that I've never worked with the stuff before.

I just had to have it.

I immediately took half the lump crab meat
and used that for the crab cakes.

The recipe I settled on called for:
1/4 cup mayonnaise
1 teaspoon dry mustard
pinch salt
pinch cayenne pepper
1/2 rib celery, minced
1/2 pound crab meat, picked over
1/4 cup bread crumbs for the mixture
plus 2 tablespoons bread crumbs for coating

Of course I had to deviate from the recipe
so I added about 1/8 cup freshly minced chives.

Be gentle with the crab.
You don't want to break up the crab meat.

These crab cakes will just barely hold together.

Saute the crab cakes in a bit of olive oil over medium high heat.
The crab is already cooked, so all you are trying to do is to
heat the crab cakes through.

The Sweet Chili Aioli is a perfect accompaniment to the crab cakes.

Now, if I can only learn how to pick through the crab
so my family doesn't have to find the shells
while they are eating it.

But still, not bad for a first try.

And yes, this recipe is a definite keeper.

Late breaking news:
I learned that Fabian Seafood will be back next week.
What to buy?
The shrimp, the blue crab, the crawfish tails,
the shucked oysters or the whole, gutted red snapper?
Decisions, decisions.

It's all good.

1 comment:

Rosie Hawthorne said...

Forget the crawfish.
Get everything else.