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Friday, April 27, 2012

Really Good Crab Cakes

Go to www.cookingillustrated.com  and then click on the video section of this web site to watch

the step-by-step process of this absolutely delicious recipe.  I serve crab cakes as an awesome

appetizer or light meal in the Summertime.  I’ve found that Costco has great crabmeat.

Joe’s Stone Crab Chicago secret sauce to follow recipe.  www.joes.net

1 pound lump crabmeat, picked over for shells

1 cup milk

1 1/2 cups panko bread crumbs

Salt and Pepper

2 celery ribs, chopped

1/2 cup chopped onion

1 garlic clove, peeled and smashed

1 tablespoon unsalted butter

4 ounces shrimp, peeled, deveined, and tails removed

1/4 heavy cream

2 teaspoons Dijon mustard

1/2 teaspoon hot pepper sauce

1 teaspoon lemon juice

1/2 teaspoon Old Bay seasoning

4 tablespoons vegetable oil

Place crabmeat and milk in bowl cover and refrigerate for at least 20 minutes.

Finely crush 3/4 cup of panko bread crumbs, then the rest of the panko to a

skillet and toast, stirring constantly.  Stir in salt and pepper.  Wipe out skillet.

Pulse cerery, onion, and garlic in food processor until finely chopped.  Transfer

vegetables to large bowl.  Rinse out processor.  Melt butter in now-empty skillet

over medium heat.  Add chopped vegetables, 1/2 teaspoon salt, and 1/8 teaspoon

pepper, cook, stirring frequently, until vegetables are softened and moisture has evaporated,

Let vegetables cool in a bowl to room temperature.  Rinse out pan and clean.

Stain crabmeat through fine-mesh strainer, pressing firmly to reove milk but being careful

not break up lumps of crabmeat.  Pulse shrimp in now- empty food processor until finely

ground.  Add cream and puls to combine.  Transfer shrimp puree to bowl with cooled vegetables.

Add mustard, hot pepper sauce, lemon juice, and Old Bay seasoning; stir until well combined.

Add crabmeat and fold gently, don’t overmix or break up lumps of crabmeat.  Divide mixture into

8 balls and firmly press into 1/2-inch-thick patties.  Place cakes on rimmed baking sheet and

parchment paper, cover tightly with plastic wrap, and refigerate for 30 minutes.  Coat each cake in

panko, firmly pressing to adhere crumbs to exterior.  Heat 1 T. oil in skillet over medium-high heat.

Place 4 cakes in skillet and cook without moving them until golden brown, 3 to 4 minutes.  Carefully

flip cakes, add 1 T. oil, reduce heat to medium-low, and continue to cook until second side is golden

brown, 4 to 6 minutes.  Transfer cakes to platter.  Repeat remaining 4 cakes after wiping out skilletl and

add more oil.  Server immediately.  I like serving on top of arugala salad. www.heidiandhannah.com

Joe’s Stone Crab Crab Cake Secret Sauce

1 Cup mayonnaise

2 Tablespoons Half-and-Half

4 teaspoons dry mustard ( I like Coleman’s)

2 teaspoons Worcestershire sauce

1 teaspoon A.1. Steak sauce

Kosher salt and freshly ground blck pepper, to taste

Whisk moyonnaise, half-and-half, mustard, Worcestershire, and A.1. sauce

in a bowl until smooth;season with salt and peper and chill.  Serve as a dipping

sauce with all kinds of crab and fish.  Yummy!

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