Sunday, September 25, 2011

Oh-So-Good-N-Easy Crab Cakes


I have a confession to make; I never order crab cakes in a restaurant!  You see, I adore crab cakes and used to order them all the time.  But for some strange reason, three times in a row I got sick right after eating them.  Now the strangest part of all is that I had ordered them in different restaurants in different states!  But the end result was the same; I just can’t bring myself to try another restaurant crab cake!

Do you have any foods like that?  Ones that you have absolutely no luck ordering in a restaurant?  Maybe it’s not a dish that made you ill but something the restaurants never get right? Please tell me I’m not the only person with this kind of problem!

So, I was looking through my brand new “The Essential New York Times Cook Book” by Amanda Hesser and came across a recipe for Crab Cakes Baltimore-Style and instantly had an overwhelming desire to whip us some crab cakes!  Ok, here’s the amazing coincidence; I had bought an 8 ounce container of fresh crab earlier in the day.  I figured it was destiny that I should make crab cakes.

I did have to alter the recipe slightly because I was missing a couple of ingredients and being lazy, I just figured it would be easier to improvise and take my chances rather than go all the way back to the market!  I also mixed Blue Cheese Dressing and Rooster Chili Sauce to serve on the side rather than the Remoulade Sauce that was recommended.

Crab Cakes

Ingredients for 6 small crab cakes:
1 beaten egg
¼ cup finely chopped celery
½ cup crushed saltines
1 teaspoon country Dijon mustard
Pinch red pepper flakes
½ cup finely chopped sweet onion
¼ cup finely chopped red pepper
1/8 teaspoon salt and a pinch of white pepper (this is to taste)
8 ounces fresh crab
¼ cup bread crumbs or panko
3 T. vegetable oil

Combine all ingredients except the bread crumbs and oil
Gently form 6 patties of equal size
Dredge them in the bread crumbs
In a non stick skillet over medium heat add the oil and cook the cakes 2-3 minutes on each side.
Drain on paper towel and serve over shredded lettuce tomatoes and with a spicy sauce or condiment of your choice.

9 comments:

  1. yummy looking crab cakes deliciously done

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  2. These look wonderfully delicious! I love crab cakes, and this recipe looks like a winner! Great photo also, KC!

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  3. I definitely have my own food aversions. For me, it's mustard. I really love crab cakes, but I have found that a lot of restaurants don't make them right. I like mine to have a lot of crab and less breading! These look really tasty!!

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  4. While crab cakes have never made me sick, neither have I ever had one I like in a restaurant outside of the Delmarva peninsula. Will try them soon KC.

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  5. Fortunately I've never had an issue with crab cakes at a restaurant. They are definitely one of my favorites but I've never made them at home. I'm going to have to try this one they look so good and simple!

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  6. Oh, those do look tasty! Living in Maryland, I do know a good crab cake :) Also, I love the sauce made from blue cheese & red rooster sauce, I'll have to try that soon.

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  7. Oh yummy! These crab cakes look amazing, what a great recipe! :)

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  8. These look wonderful K.C.! I'm all for fixing them at home! ;)

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