Sunday, January 31, 2010

Crab Cakes with Spicy Mayo

Last night we catered an unbelievable bar mitzvah. The biggest hit was the crab cake bar. We had chefs pan frying them to order and then offered a dozen condiments to compliment them. Try making them for your family today. Not difficult to make and I'm sure they will love them. You can serve them on bread with lettuce and a great spicy mayo or on their own. Im sure most of you do not ordinarily make crab cakes at home. Let me inspire you to do so. Below is a great recipe.



2 eggs
2 tablespoons Hellmans Mayo
2 tablespoons freshly chopped parsley
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1 teaspoon fresh lemon juice
Salt and pepper to taste
1 pound cooked crab meat ( shredded)
1/2 cup seasoned breadcrumbs ( may need a bit more)
Panko breads crumbs for dredging
Half butter and vegetable oil for frying

Beat the eggs in a medium-sized bowl. Add the parsley, mustard, Worcestershire, mayonnaise, lemon juice, salt and pepper; mix well to combine. Gently fold in the crab meat and bread crumbs until well combined. (The mixture will be very moist. If it is wet, add a few more fresh breadcrumbs.) Divide the mixture into 6 to 8 portions; flatten gently into thick patties. (Packing the mixture into 1/3-cup measure for each cake will ensure even portions and yield seven cakes. For more or less cakes, use a slightly smaller or larger cup.) Lightly coat the top and bottom of each patty with panko crumbs. If possible, refrigerate for 30 minutes before sautéeing to help the cakes hold together. Heat a 12-inch skillet over medium-high heat. Add enough butter and oil to generously cover the bottom. Add the crab cakes, in batches if necessary, and fry until golden brown on both sides, about 4 minutes per side. Remove from the pan and drain on a baking rack set on a baking sheet. Serve immediately or keep in oven on warm....

Spicy Mayo

1 tablespoon chopped fresh parsley leaves
2 tablespoons finely chopped onions
2 tablespoons finely chopped sweet pickles
1/4 teaspoon of garlic powder
1/2 cup mayonnaise
1 tablespoon olive oil
2 teaspoons fresh lemon juice
1 teaspoon Dijon
few drops Worcestershire sauce
pepper, to taste

Combine all ingredients. Refrigerate for at least 1 hour to blend flavors and chill.

No comments:

Post a Comment