Friday, October 8, 2010

Crab Cakes... Wanna Be Crab Cakes

My problems all started with imitation crab meat... and ended with imitation crab meat. I have used it in other things- hey it is cheap and it is still fish, but in this particular dish, it took on a whole rubbery texture and these "cakes" did not hold together like cakes at all. Needless to say, I was a bit disappointed, because I have been wanting to try out crab cakes for some time-- but I guess... no, now I know, that is cannot be a crab cake without the REAL crab. HOWEVER, that being said, the flavor was wonderful, and I could tell this would have been a hit, had I not tried to cut corners. I didn't even make the sauce because I was so sad... so if you've got a hankering for real crab cakes, tell me how it goes. :)

Crab Cakes with Spicy Remoulade (From Cooking Light May 2010)
Yield: 4 servings (serving size: 2 crab cakes and 1 1/2 tablespoons rémoulade)

Crab cakes:
2 tablespoons finely chopped fresh chives
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 tablespoons canola-based mayonnaise (such as Spectrum brand)
1/2 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
1 large egg
1/3 cup panko (Japanese breadcrumbs)
1 pound lump crabmeat, drained and shell pieces removed
1 tablespoon olive oil, divided


1/4 cup canola-based mayonnaise
1 tablespoon chopped shallots
1 1/2 tablespoons capers, drained and chopped
2 teaspoons Creole mustard
1 teaspoon fresh lemon juice
1/4 teaspoon ground red pepper
1/8 teaspoon kosher salt

1. To prepare crab cakes, combine first 8 ingredients. Add panko and crab, tossing gently to combine. Cover and refrigerate 30 minutes.
2. Fill a 1/3-cup dry measuring cup with crab mixture. Invert onto work surface; gently pat into a 3/4-inch-thick patty. Repeat procedure with remaining crab mixture, forming 8 cakes.
3. Heat 1 1/2 teaspoons oil in a large skillet over medium-high heat. Add 4 crab cakes to pan; cook 4 minutes or until bottoms are golden. Carefully turn cakes; cook 4 minutes or until bottoms are golden and crab cakes are thoroughly heated. Remove cakes from pan; keep warm. Wipe pan dry with paper towels. Heat remaining 1 1/2 teaspoons oil in pan. Repeat procedure with remaining 4 crab cakes.
4. To prepare rémoulade, combine 1/4 cup mayonnaise and remaining ingredients in a small bowl; stir with a whisk. Serve with crab cakes.
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1 comment:

jess and seth said...

You know I used to buy crab flakes in college and eat them just plain? I love them. So I'll be this tasted really good--even if they weren't officially "cakes."