In the autumn of last year, I reviewed a
fascinating cookbook called Food to Die For; you can read that review here.
One of the recipes in the book that intrigued me was one for crab cakes. I
don’t know how it is in your area, but I find it very difficult to find good
lump crab meat in my area, particularly considering my favorite seafood place
(a local icon) closed down a number of years ago. Lo and behold, two days
before Christmas I spotted it at Fresh Time, on sale! Christmas dinner, solved!
These are wonderful! As crab cakes are one of my favorite things, I’m so pleased to know that no longer will I have to deny myself because of lack of availability of lump crab meat thanks to Fresh Thyme. If you like crab cakes as much as I do, you’re going to want to try this recipe.
Cripple Creek* Crab Cakes
1 lb. lump crab meat
½ red bell pepper, cored, seeded, and finely diced
½ c. white onion, diced
4 scallions, chopped, including tops
1 garlic clove, minced
1 egg, beaten
2 T. Dijon mustard
1 T. freshly squeezed lemon juice
1 t. Worcestershire sauce
1 t. hot sauce
3 c. bread crumbs, divided
2 to 4 T. of vegetable oil, for frying
Lemon wedges for garnish
Chopped parsley, for garnish
In a large mixing bowl, combine the crab, pepper, onion, scallions, and garlic.
In a small bowl, whisk the egg, mustard, lemon juice, Worcestershire, and hot sauce.
Add the liquids to the crab. Mix in 1/4 cup of the breadcrumbs.
Form the mixture into eight patties, and dredge in the remaining breadcrumbs.
Place the patties on a plate, then cover and chill for at least an hour, preferably overnight.
In a large skillet, heat the oil over medium heat (I used a combination of olive oil and butter.). Cook until the patties are golden, about 3 to 4 minutes per side, turning once.
Serve with remoulade and lemon wedges.
1 lb. lump crab meat
½ red bell pepper, cored, seeded, and finely diced
½ c. white onion, diced
4 scallions, chopped, including tops
1 garlic clove, minced
1 egg, beaten
2 T. Dijon mustard
1 T. freshly squeezed lemon juice
1 t. Worcestershire sauce
1 t. hot sauce
3 c. bread crumbs, divided
2 to 4 T. of vegetable oil, for frying
Lemon wedges for garnish
Chopped parsley, for garnish
In a large mixing bowl, combine the crab, pepper, onion, scallions, and garlic.
In a small bowl, whisk the egg, mustard, lemon juice, Worcestershire, and hot sauce.
Add the liquids to the crab. Mix in 1/4 cup of the breadcrumbs.
Form the mixture into eight patties, and dredge in the remaining breadcrumbs.
Place the patties on a plate, then cover and chill for at least an hour, preferably overnight.
In a large skillet, heat the oil over medium heat (I used a combination of olive oil and butter.). Cook until the patties are golden, about 3 to 4 minutes per side, turning once.
Serve with remoulade and lemon wedges.
*Adapted from a recipe in Colorado
Collage by the Junior League of
Denver, a 1995 a collection of recipes from across the state, inspired by
different cities and towns.
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3 comments:
Don't yell, but I'm not sure I've ever had a real crab cake and these look really good. I love the idea of being able to prep them in advance and then cook up fresh. I need to try my hand at these!
These babies look so good and I do love them the most with remoulade.
Unfortunately, no Fresh Thyme stores in Texas. You'd think we would have access to the best fresh seafood, with the coast only being 6 hours away, but nope. My husband absolutely LOVES crab cakes, so I'm saving your recipe in case I come upon some fresh crab. They look delicious.
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