Friday, July 3, 2015

Making Blue Crab Cakes while Thinking about the Food and Wine Conference #FWCon

I'm super excited that the Food and Wine Conference #FWCon is just a couple of weeks away!  I'm organizing which of the amazing speakers I'm going to be seeing, waiting anxiously to meet the sponsors and trying to figure out how I can fit everything into the weekend's schedule!

#Summer here is Florida means lots of Blue Crabs that my husband catches from the dock and cleans so that I can make his favorite #awesome #delicious Crab Cakes!

I like my crab cakes to highlight the delicate crab flavor so I steer away from red and green peppers as ingredients.  I KNOW most #foodies like crab cakes have bold flavors in the ingredients but I feel you lose the crab as the most important flavor.

8 oz crab meat (blue crab is what I used)
4 oz Philadelphia Whipped Cream Cheese with chives
1 cup Panko (Japanese bread crumbs) ½ cup for crab cakes and ½ cup for coating
½ Cup + 2 TBSP grated Parmesan
1/2 t. onion powder
1/2 t. garlic powder
½  t. salt
¼  t. pepper
1 T. horseradish sauce Optional)
1 T. lemon rind

1/3 cup egg whites
3/8 Teaspoon cream of tartar
4 Tbsp Olive Oil for frying crab cakes

  1. Combine crab meat with:
Cream Cheese
½ cup Panko
Onion powder
Garlic powder
Lemon rind

  1. Beat egg whites until foamy
  2. Add cream of tartar
  3. Beat until stiff peaks form
  4. Gently combine beaten egg whiles with crab mixture 1/3 at a time
  5. Combine ½ cup Panko with 2 Tbsp grated Parmesan and place on plate
  6. Form 6 crab cakes about ½ inch thick and coat with the Panko and Parmesan
  7. Heat Olive Oil in large frying pan
  8. Sauté crab cakes 3-4 minutes per side on medium until brown and cooked through.

These light and fluffy crab cakes will surprise you with a bit of a bite.  But not to worry, it won’t hurt and the horseradish just accentuates the crab!  They will become your favorite!

No comments:

Post a Comment