Tonight, in preparation for my market basket day tomorrow in class, I decided to dive into a recipe…. without a recipe. Crab cakes to be exact. I love them! Who doesn’t? They used to be my number one most favorite thing to order at a restaurant. And I never make them at home. I know the idea behind making fish cakes – shredded fish, egg, some sort of bread crumb, seasoning, a source of moisture, and chopped veggies for texture and additional flavor. Of course we have learned the technique in class and made a few variations. Now after dining on my crispy, delicious crab cakes served over mixed greens tossed with a lime vinaigrette, I’m wondering why I don’t make them more often?? Success!!! The consistency, flavors, spice and tastes all worked very well. I have posted the recipe in the recipe section (which I actually wrote down, something I rarely do while experimenting).
A few tricks to keep in mind with making crab cakes or any other sort of fish cake include:
- Purchase good quality crab meat!
- Finely chop and pre-cook any onions, peppers, or other vegetables you will be adding to the crab cakes.
- Remember the larger the cake – the longer the cook time! I keep mine about 1/2-3/4 inch thick and 2 & 1/2 inches in diameter (or smaller if you are in a hurry).
- If your crab cakes are not easily forming into patties – add some flour to the mixture, a teaspoon at a time, until desired consistency is reached. But do not overdo it!
- To get that nice, crisp, brown crust you must coat the crab cakes in bread crumbs (I like panko) right before frying, use enough vegetable oil to cover the entire surface of the pan at 1/4 inch depth, and preheat the pan and oil over med-high heat.
- Remember they cook quick, about 1-2 minutes per side. If they are turning black before then turn down the heat of your pan!
- Drain on paper toweling after removal from the pan.
Viola! You have a crunchy, crispy, crab cake! Not so hard right? Don’t forget that even more important is the taste… I make a mini crab cake and fry it up as a “test” then adjust seasoning as needed. Hey maybe the mystery protein tomorrow will be crab…