I've had an envie for crab cakes lately and finally decided to fulfill them. Crab cakes are easy to make, but they are not for the impatient. You've got to let them set up for about an hour in the fridge before cooking them.
I thought that Hubby was going to lose his mind from hunger while we waited for our little crabby cakes to chill. After about 30 minutes of chillin', I gave up and pulled them out of the freezer.
Yes, the freezer.
I knew that 30 minutes in the freezer wouldn't equal that one hour in the frdge but, with a Hungry Hubby, I had to try it anyway. I pan-fried the cakes knowing that they wouldn't be quite as firm as they could be. At least they were still yummy.
These crab cakes are quite tasty and really MUST be left in the fridge for one hour to set up properly. Hubby realized the importance of the chillin' when he ate the lone leftover crab cake for lunch the following day. Maybe he'll be more patient next time...
Cajun Crab Cakes
1 pound lump crabmeat, picked over to remove shells and cartilage
1 Tbsp olive oil
1/4 c shallot, minced
1 large clove garlic, minced
1/2 c yellow or orange bell pepper, minced
1/4 c chives or green onion, minced
1/2 c panko breadcrumbs (placed in zippered plastic bag and smashed to a finer texture)
1/4 cup light mayonnaise
1 tsp Creole mustard
1 Tbsp parsley, minced
1 Tbsp fresh lemon juice
1 Tbsp Creole seasoning
1 Tbsp Old Bay seasoning
freshly cracked black pepper
For dusting and pan-frying:
1/4 c flour
1 c panko breadcrumbs
1/4 c olive oil
2 Tbsp butter
1) Saute shallot, garlic, and bell pepper over medium high heat in 1 Tbsp olive oil until softened and aromatic. Let cool.
2) Combine shallot/pepper/garlic mixture with all ingredients except crab in a large bowl.
3) Using your hands, fold together the crab and the other ingredients. (At this time, you can make and pan-fry a small cake to taste for seasonings. Adjust as necessary.)
4) Shape into cakes about the size of hockey pucks and place on a parchment lined baking sheet.
5) On a paper plate, combine the panko, flour, and Creole seasoning to taste. Completely coat each cake and return to baking sheet. Refrigerate for at least one hour. :)
6) Heat butter and oil in a large saute pan over medium high heat. Pan-fry each cake about 3 - 4 minutes per side. Use a fish spatula to gently turn each cake over.
Let sit 2 - 4 minutes prior to serving. Serve with cocktail or remoulade sauce and lemon wedges.
A nice homegrown salad and herbed rice make nice accompaniments to the crabcakes.