Monday, 12 March 2012

Mmm Monday...Grab Some Crab!


So the crab cake recipe below I found on I have never made crab cakes, and find they are a real hit or miss item at restaurants.  Which is curious because it is a very simple recipe.  But I find they are either dry and crumbly or full of flavour and hold together well.  Now our recipe doesn't specify which kind of crab to use, but I will favour the snow crab for this recipe for its strong and sweet flavour that will stand up well to the other ingredients and the dip.  **Crab should always be refrigerated and used within 24 hrs of purchase, alive or not.

  •  Crabs are a part of the decapod crustacean family and are invertebrates as (without a spine) as well as omnivores (eating plant and animal).
  • Crab has healthy amounts of selenium, which works as an antioxidant and helps fight heart disease as well as cancer.
  • There are over 4,400 varieties of crab including the horse shoe crab which dates back 200 million years and is literally a living fossil!
Grab the ingredients and follow along with me next Mmm Monday (I will prepare the crab cakes Sunday and report back on Monday)!  I would love to hear how your crab cakes turn out, and will definitely report on mine.  Delicious or Disaster??????  I already have some fun changes to the recipe in mind.


Crab Cakes:

2 tablespoons butter
2 tablespoons flour
1 cup hot milk
1 bay leaf
1 pound crabmeat
1/2 red pepper, finely diced
2 green onions, diced
1/2 cup fresh breadcrumbs
1/2 teaspoon cayenne
1 1/2 teaspoons lemon juice
dash worcestershire sauce
salt & pepper to taste
1 cup breadcrumbs, regular or Panko
1/4 cup butter

In a medium sauce pan, melt butter. Add flour and mix thoroughly. Cook over medium heat for 3 minutes. Do not brown. Gradually stir hot milk into flour mixture until it forms a smooth sauce. Add bay leaf and cook for just a few minutes. Remove bay leaf and chill.
Squeeze any liquid from the crabmeat and add it to the flour mixture. Add red pepper, onion, breadcrumbs, cayenne, lemon juice, worcestershire sauce, salt and pepper. Mix thoroughly. Cover and chill for 30 minutes or overnight.
Form crab mixture into 2" balls. Roll in breadcrumbs and flatten. In a skillet, heat butter. Add crabcakes and brown on each side.
Serve crab cakes with a dollop of the garlicky lemon mayonnaise sauce below.
Serves 8

Garlic and Lemon Mayo:

This recipe is a tasty topper for many fish dishes.
3/4 cup mayonnaise
3 tablespoons lemon juice
3 cloves garlic, crushed
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
In a small bowl, combine mayonnaise with the lemon juice, garlic, salt and black pepper. Mix well and set aside.

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