Crab cakes were once a treat found at seaside restaurants. Now, you find them on menus from coast to coast and everywhere in between. More often than not, crab cakes are offered in miniature, as a starter. I prefer to serve (and eat!) them as the main attraction. I started making crab cakes during my tenure as chef of an executive dining room... always to rave reviews. Because they tip the scale toward richness, but I might work on creating a leaner version. If it's worth sharing, you'll see it posted here. In the meanwhile, an occasional indulgence, now and then, simply makes life a little sweeter.
CRAB CAKES
1 pound fresh or canned crab meat (if canned, thoroughly drain the liquid)
1/2 cup minced red onion
1/2 cup minced red bell pepper
1/2 cup minced celery
1 cup mayonnaise
1/2 t dry mustard
One or two dashes of Tabasco
1 T chopped fresh dill weed
Sea salt and freshly ground pepper, to taste
1 egg, beaten
1/4 cup cracker crumbs
1 cup cornmeal
2 T olive oil
2 T unsalted butter
In a medium mixing bowl, gently fold together the crab meat, vegetables, mayonnaise, mustard, dill weed, salt, pepper, egg, and cracker crumbs. Form into eight patties, then place on a plate lined with waxed paper and chill for about a half hour but no more than a few hours. Coat the chilled cakes with cornmeal. Melt 1 tablespoon oil and 1 tablespoon butter in a skillet. Saute the crab cakes until golden brown on each side, about three minutes per side, adding more oil or butter as needed. Serve the cakes immediately.
*Crab cakes are meant to be served with a sauce. Tartar Sauce is the traditional choice, however other suggestions include Remoulade, Wasabi Mayonnaise, Lime Watercress Sauce, Green Goddess, and Scandinavian Dill Mustard. Look for some of these recipes later in the week.
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