Rosie Makes Crab Cakes

  When I make crab cakes, I go by the maxim "less is more," meaning less filler and more crab makes for a better cake.  Also, I'm not a big fan of mayonnaise, so that's not going into my mixture as a binder.

Crab meat where I live is running $18/lb for claw meat.  And claw meat is the cheapest available.  I think it's sweeter too and more flavorful, so that's what I always use.  

I'm only making 4 cakes today, so I'm just using 10 ounces of the crab meat, saving the rest for a delicious dip.

Rosie's Crab Cakes

10 oz. crab meat 

1 TB minced red pepper

1 TB minced celery

1 TB chopped parsley

1 egg

2 tsp Dijon mustard

juice of 1/2 lemon

1 tsp Lea & Perrins

1/2 tsp Tabasco

sprinkling of Old Bay seasoning

Add pepper, celery, and parsley to crab meat, mixing gently so as not to break up the meat.

Beat egg with mustard, lemon, Lea & Perrins, Tabasco, and Old Bay.  Pour into crab mixture, again mixing gently.

Divide crab meat mixture evenly among 4 tins and press in. 

Chill for at least 30 minutes.

Combine equal parts Panko bread crumbs and flour.  Grind some pepper into flour mixture or use Lawry's Pepper Seasoning.

Coat both sides of crab cake in crumb mixture.

Film a medium sized skillet with oil and add 2 TB butter.  Medium high heat.

When butter gets sizzly and foamy, add in crab cakes.  Sauté until golden brown on each side.

 

Serve with my apple/cranberry slaw, lemon wedges, more parsley, and my remoulade sauce.

Rosie's Remoulade 

1/3 cup mayonnaise  (I know I just said I don't care for mayo, but sometimes you gotta.)

1 tsp Dijon mustard

1 tsp sweet relish

1 tsp minced dill pickle

Now that's a crab cake!

Oh...  Almost forgot.  The dip.

I had 6 ounces of crab meat left over so I decided to make my delicious crab meat dip.  I never bother to measure, so the proportions can be different every time, but not to worry, it's ALL GOOD!

Rosie's Crab Meat Dip

6 oz. crab meat

2 TB unsalted butter

heaping TB Brie cheese

heaping TB cream cheese

juice of one lemon

2 tsp Lea & Perrins

a few shakes of Tabasco

splash or more of sherry, to taste

In a small sauce pan, melt the butter, Brie, and cream cheese, stirring occasionally.  Stir in the lemon, Worcestershire sauce, and Tabasco.  Gently fold in the crab meat so as not to break up the lumps.  Heat through.  Add a splash or two of sherry.

Serve with an assortment of crackers for dipping.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

OR, serve in buttered and baked wonton cups.

Here's HOW.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

OR, serve in a hollowed-out boule with the hollowed out part torn and toasted for dipping. 

If you'd like to gussy it up a bit, add some minced red peppers and sliced scallions and a dusting of paprika.

Enjoy.