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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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These delicious crab cakes are heavy on the crab, easy to make, and easily adaptable to you or your guests' tastes. Serve with Seattle Crab Cake Sauce. You may wish to place the cakes atop a mound of shredded radicchio or Chinese cabbage. Read more . Sprinkle with shopped cilantro and/or minced fresh ginger, if you like. Ingredients:
for the crab cakes |
1 lb. crab meat |
olive oil |
3 cups good quality white bread crumbs, divided |
3 eggs, beaten |
3 tbs. mayonnaise (light mayo is fine) |
2 tbs. minced onion |
2 tbs. minced celery |
2 tbs. minced red bell pepper |
1 clove garlic, minced |
1 tbs. minced parsley |
1 tsp. kosher salt or 1/2 tsp. table salt |
1/4 tsp. mustard powder |
1/4 tsp. (or to taste) cayenne pepper |
seattle crab cake sauce |
(this sauce is so good you may wish to double it) |
2 large shallots, minced |
1/4 cup dry white wine |
1 cup orange juice, reduced to 2 tbs. |
4 tbs. cold butter, preferably unsalted, cut into 4 pieces |
2 tbs. yogurt, low-fat or full-fat |
2 tbs. cream or half-and-half |
1/4 tsp. (or to taste) tabasco or other hot sauce |
Directions:
1. To Make the Crab Cakes
2. Combine all ingredients, except the crab and olive oil, in a large bowl and mix well.
3. Add the crab and mix with a light hand.
4. Chill the mixture for at least two hours.
5. You may prepare the sauce now or wait until the cakes are cooked and being kept warm, covered, in the oven.
6. Form the cakes into 12 patties about an inch thick. Coat with remaining bread crumbs and keep refrigerated until ready to cook.
7. Heat a large skillet over medium heat, then add about 1 Tbs. olive oil. If using a non-stick pan, you may reduce the oil.
8. When the oil is hot, add as many patties as you can without crowding them. You may have to sauté the patties in two batches, adding a bit more olive oil before the second batch.
9. Cook until well-browned, about 4-5 minutes. Carefully turn and cook the other side another 4-5 minutes.
10. If you haven't made the sauce yet, you may keep the cakes warm by placing them, covered with foil, in a warm oven for no more than about 15 minutes.
11. To Make the Sauce
12. (This sauce is so good you may wish to double it)
13. Heat a non-reactive pan over medium heat, then add shallots, wine, and reduced orange juice. Turn the heat down a bit and cook until shallots are soft.
14. Whisk in the butter, 1 Tbs. at a time, taking care not to let the sauce boil.
15. Remove the pan from the heat and whisk in the yogurt, cream, and Tabasco. For a smoother sauce, you may press it through a sieve to remove the shallots.
16. Remove the crab cakes from the oven, if necessary, and arrange on a serving platter. Spoon some sauce over the cakes and place the remaining sauce in a bowl to be passed around the table.
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