Thursday, March 28, 2024

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 Crab Cakes

 

 

 

Foodie Thought
 
"Walk straight, my son - as the old crab said to the young crab." 
   
Irish Proverb 

 
 

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Welcome To Rockford Kingsley's

  
Foodie Fun: 
Weekly Recipes For Your Enjoyment!!
 
 
 
Crab Cakes: 
A Coastal American Delight!  
 
 
 
Preview To Recipe
 
From the beautiful and  historic shores of the  Chesapeake Bay,  to the Gulf of Mexico,  to the coastal waters of the Pacific Northwest, the United States brings to the world a seafood delight - crab cakes!  There are many dishes that can be made from crabs, but none are as pleasing to the palate as crab cakes.  
 
As you prepare this week's Foodie Furecipe imagine that you are an acclaimed MasterChef in one of Chesapeake Bay's famous seafood restaurants.  After choosing the dipping sauce of your choice, take a moment and smile at the breathtaking plates that you will design as you highlight your crab cakes!  
 
  
 
Crab Cakes 
 
(When possible try to use organic ingredients.)
 
 
Ingredients:
 
♦  
1 lb. lump crabmeat, picked free of shells 
¾ cup of small finely chopped red onion or 3 green onions finely chopped
½ teaspoon of kosher salt or according to taste
½ teaspoon of freshly ground black pepper or according to taste 
1teaspoon of Worcestershire Sauce
1teaspoon of paprika 
⅓ cup of crushed crackers (e.g., Ritz Crackers) 
¼ cup of mayonnaise 
½ lemon juiced 
¼ teaspoon of garlic powder 
2 small eggs 
1 teaspoon of dry mustard or 2 teaspoons of Dijon mustard 
2 tablespoons of unsalted butter
2 tablespoons of olive oil  
¼ teaspoon of hot pepper sauce such as Tabasco Sauce
1 teaspoon of butter for sautéing  
Flour, for dusting  
Dipping sauce of your choice  

 

Directions:

  
♦  
Pick over the crabmeat to remove any bits of shell & cartilage, being careful not to break up the lumps of crab. 
Sauté the onion in butter until the onion has softened. Let the onion cool. 
In a large bowl, mix all of the ingredients together except for the oil and flour. Add the cooked, cooled onion to this mix.
Whisk the eggs, and add to the mixture.
Shape and gently form the mixture into 6 cakes with each cake about 3½ inches in diameter and ¾ inches thick.
Place the 6 cakes in the refrigerator on a cookie sheet, or a large sheet pan. 
Let the 6 cakes chill in the refrigerator for about one hour.
After one hour, heat the olive oil in a large skillet over medium heat.
Lightly dust the 6 crab cakes with flour.
When the oil is hot, gently place the crab cakes (in batches) into the pan and fry until browned.  The crab cakes should brown in about 4-5 minutes. 
When one side of the crab cakes is browned, gently turn the crab cakes over and brown the cakes on the other side.  The crab cakes should brown in about 4 minutes.
Serve warm with preferred sauce.
   
 
   
 
 

 

 

 

 

  
Copyright 2015 by Rockford Kingsley Ltd.