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Perfect Crab Cakes
From the Dean &
Deluca Cookbook. These crab cakes are baked and broiled and contain no
bread. The recipe breaks our "don't exceed 1/2" thick rule" but it is
OK because the mixture is less dense and will cook through when baked.
Notes From The Author:
The key to great crab cake is the crab. You want it to be top-quality lump
crabmeat and you don't want a lot of filler in the cake to interfere with
the crab's subtle taste. But holding back on the filler creates a cooking
problem, because crabmeat by itself (without binder) tends to fall apart in
the frying pan as you're cooking it.
This miraculous recipe offers the solution. There's no bread in it, but the
crab cakes stay together because they're cooked on a baking sheet in the
oven. These have the additional virtue of being lighter than the usual
cakes, because they don't soak up butter or oil in a frying pan. And if you
use wonderful, fresh crabmeat, you'll get nothing but a wonderful, fresh
crabmeat flavor. Make sure that when you pick over the crabmeat you do it
gently, leaving the crab in the largest pieces possible.
Serve with lemon wedges, lemon mayonnaise or tarragon tartar sauce.
Makes: 8
I N G R E D I E N T S
canola or safflower oil for
oiling the baking sheet
3/4 cup thick mayonnaise
1/4 cup sour cream
2 tbsp whole-grain mustard
1 large egg, lightly beaten
2lbs lump crabmeat, picked over to remove cartilage
lemon wedges as an accompaniment
.
I
N S T R U C T I O N S
Preheat oven to (400F) and
lightly oil a baking sheet. Prepare the crab cakes: Whisk together the
mayonnaise, sour cream, mustard and egg in a mixing bowl until combined
well. Gently fold in the crab with a rubber spatula until just combined.
Shape the mixture into eight 1" thick cakes and transfer to the baking
sheet.
Bake the crab cakes for 15 minutes or so, or until lightly golden. Run a
spatula under them once or twice to make sure they're not sticking. When the
cakes are ready, place them under a preheated broiler for two to three minutes
or until they're lightly browned on top. Remove from broiler and let stand on
the baking sheet for five minutes. Serve with lemon wedges.
Crab Cake Sauce
Recipes
Classic Tartar Sauce - Make a fresh
mayonnaise or use premade. Additions include sour gherkins, capers and fines
herbes.
Crab Cake Sauce - Uses sour cream,
mayonnaise, cottage cheese, salsa, lemon and yogurt.
Chipotle Sauce - includes canned
chipotles in adobo sauce, mayonnaise and roasted red peppers. |
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More About Crab Cakes
All About Crab Cakes - History, Recipes
and more.
More Crab Cake
Recipes
Mexican Crab
Cakes -
The addition of
poblano chiles
and bell pepper add Hispanic flavor to these crab cakes
Lump Blue Crab Cakes - Baked crab cakes
using special blue crab meat.
Maryland Crab Cakes - a simple recipe
from
Maryland Crab Cakes that is
seasoned with Worcestershire sauce and dry mustard.
Maryland Crab Cakes - American
Heritage, 1964
Broiled Crab Cakes -
won first place at the
Coast Day 1997 Crab Cake Cook-off sponsored by the University of Delaware
Sea Grants Program.
Baked Crab Cakes - A method for converting
any crab cake recipe to a baked recipe. Includes a basic crab cake recipe
too.
Crab Cakes With Chipotle Sauce -
Chef George
Mahaffey adds a Mexican flare to his crab cakes by using masa flour as the
starch and topping with
Chipotle Sauce.
Crab Cake Sandwiches - Served on
Toasted Buns with Chipotle Aioli.
Light Maryland Crab Cakes - From Cooking Light magazine.
Chesapeake Crab Cakes
- Uses Old Bay Season, lemon, mustard, scallions, vinegar, eggs, bread
crumbs.
Baltimore Crab Cakes
- FoodNetwork recipe uses crab boil seasoning, mustard, mayonnaise,
Worcestershire sauce, white bread and eggs.
Best Crab Cake Recipe
- Everyone has their favorite recipe but this is Teri's "Best Crab Cakes".
Rachel Ray's Crab Cakes
- Her Killer Crab Cakes version uses potato, fresh crab, thyme, and red
pepper flakes.
Simple Crab Cakes
- A Quick and easy version from Kraft uses stuffing mix and canned crab
Gourmet Crab Cakes
- From Gourmet Magazine. Louisiana Deviled Crab cakes use chopped green
onion, bell pepper and celery, Worcestershire sauce and cayenne pepper.
Weight Watchers Crab Cakes
- (Note: offsite link, site uses pop-ups) A lighter
version that uses fresh crab, light mayonnaise, fresh bread crumbs, chopped
celery, green pepper, and onion The cakes are broiled, not fried. 3.75 WW
points |
