Monday, April 20, 2009

Crab Cakes for Appetizers or Brunch!




Crab Cakes for Appetizers or Brunch!

Story and photos (C) 2009 by Christopher J Davies

I noticed that Costco is now selling Chicken of The Sea, Super Lump Crab in their deli section. The cost for a 1 LB container is only $14.99, which is enough to make 12 decent size crab cakes. Having lived on the East Coast for most of my life, I have encountered too many crab cakes that contain excessive filers such as onions, celery and peppers. It is my opinion that these fillers overpower the the wonderful natural taste of the crab.

In the store, I discovered the manufacturers recipe was not full of filer type ingredients. So I decided to test out their suggested recipe. Both Darcy and I have added this to our list of favorites!






Delicious Crab Cakes

1- 16 oz (1 LB) cup of Crab Meat
1 beaten Egg
2 tbs. Mayonnaise
1 tbs. mustard prepared( we used Grey Poupon)
1 tbs. Worcestershire Sauce
1 tbs. dry mustard (we used Oriental Hot Mustard)
1 tbs., seafood season (we substitute with Louisiana Cajun Seasoning)
1/2 tsp. lemon juice
Hot Sauce ( 2 shakes of Tobacco)
3/4 cup bread crumbs (we used Progresso Italian)



Combine all ingredients except crab and breadcrumbs. Add crab to mixture. Fold breadcrumbs in gently. Form into crab cakes by hand.

To keep consistent size we used an ice cream scoop to measure. Result was 12 identical sized cakes.

Pan fry in canola oil for 4 minutes on each side. Serve immediately.







































Hollandaise Sauce Finish


If you are looking for a great sauce to finish the crab cakes, make a basic Hollandaise Sauce.

Note: While this an easy to make sauce, but it will require your full attention at the stove. You need low heat and constant stirring by hand.

6 egg yolks
2 tbs. lemon juice
1-cup of butter( 2-sticks)

Stir egg yolks vigorously in a 3 quart saucepan over very low heat. Stir with wire whisk until butter is melted. Serve hot or at room temperature.



Brunch Menu Idea:
After creating the above, poach two eggs per person to serve crabs benedict.
Add salt and 2 tbs of vinegar to water. Once the water boils add two eggs, cook for 2 minutes. Use a strainer spoon to remove. Place on plate on top off toasted English Muffin slices. Garnish with Hollandaise sauce, paprika and parsley.



Storage of cooked crab cakes:
Crab cakes are rich. So we do not always finish them. You can store for 24 hours in the refrigerator. To reheat, do not microwave. Instead warm on a sheet bake pan in the oven at 300 F at 20 minutes.

3 comments:

Dirk said...

While people may have different views still good things should always be appreciated. Yours is a nice blog. Liked it!!!

Vietnam Travel said...

look delicious. I wish i can taste your cake

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mina said...

Yum! These look delicious. You have a great site, love the photos