Monday, May 11, 2009

Crab Cakes with Two Salads

It's been a few days since I've been in the kitchen. The mother-in-law has been in town and keeping us busy. After a couple of nights of take-out, I was ready to cook.

Once again I took inspiration from the Serious Eats blog feature "Weekend Cook and Tell". This week's theme was "What's in your Pantry". Really, this is a pretty easy theme for me, because I cook from my pantry all the time. However, I have had two cans of crab lurking in my cabinet for some time. I bought them on a lark at Costco, but once I had them home, I was a little scared of them, unsure, just what would be in the cans.

Today was the day, and crab cakes was the dish. The method I use for my crab cakes is based on a Tom Douglas recipe for crab cakes from his Seattle Kitchen cookbook .

Here's the ingredients:

10 slices sourdough bread (because that is what I had in my pantry, white bread would probably be better) with the crusts cut off
1 handful fresh parsley
2 cans crab meat (note it is crab, not krab, a good sign)
1 bell pepper, minced
1 large shallot, minced
3/4 cup mayonnaise
1 egg yolk
1 Tablespoon Old Bay seasoning
Sriracha to taste
(there is a lemon in the picture but I decided not to use it)

I started by putting the bread in the food processor and pulsing to make crumbs. Once I was done with the bread, I tossed in the parsley to mince. I combined the bread crumbs and parsley, measured out 1 cup of the mixture and put it in a bowl, them put half of the remaining crumbs in a pyrex dish.

Next I put the minced bell pepper, shallot and crab in a dish towel and squeezed it to remove all the excess moisture. I added this to the bread crumbs in the bowl and added the remaining ingredients stirring to combine and tasting for seasoning. I decided it needed a touch of salt and some black pepper. I divided the mixture into six equal portions.

Then formed the mixture into patties, laying them in the bread crumbs as I finished each one.

Once they were all done, I poured the remaining bread crumbs on top, covered the dish and then stashed it in the fridge until I was ready to cook (it needs to sit for at least one hour).

When I was ready to complete the meal I melted a bit of butter with some olive oil in a pan. I added three of the crab cakes (I didn't want to crowd the pan so the cakes would brown well) and browned them on each side, then I put them on a cookie sheet while I browned the remaining cakes. I popped the pan into a preheated 400 degree oven and let them cook for 12 minutes.

Alongside I made two salads. The first featured red lettuce (that I grew myself, thank you very much), diced tomato, fresh parsley, chives and a lemon vinaigrette. The second had diced mango, chive blossoms, fresh basil and a bit of sea salt.

Now, I tried the crab when I opened the can and to be honest, I was not impressed. It had a weird texture and wasn't super tasty. However, in crab cake form, it was quite good, maybe not fresh-picked crab good, but good. The husband and the mother-in-law both liked it too. The green salad was just meh. but the mango salad was delicious and really good with the slightly spicy crab cakes. If I was to see canned crab at the Costco again, I might just buy it again.

1 comment:

  1. I have never tried crab in a can either; your experience makes me want to try it! Also thanks for the tip on letting the crab cakes rest for an hour, maybe that's why mine always want to fall apart? The mango salad looks delicious, too. Great post!