Ok everyone. Many apologies for our recent absence, but admittedly, we have been busy in the kitchen. Well, truthfully in our friend’s kitchen, (no we haven’t been doing a tonne of cooking, we’ve been helping with a friend’s kitchen reno), and then there was easter and all of a sudden it had been several days since we last posted a blog entry. TODAY I decided it was time to fix this, and get a post up for you guys….
I hope you have “recovered” from your Easter weekend, full of lamb, ham, and chocolate easter eggs, because today’s post is another rich (and delicious) recipe. One of our favourite things in the world…… CRAB CAKES!!!!
So, I guess I should start with a confession. I love crab cakes, AND I love convenience, so for the last few months we have been terrible people and BOUGHT our crab cakes…. Yes you heard that right, we have been buying our crab cakes from the Whole Foods seafood counter.
Then, just the other week our local Whole Foods didn’t get their usual shipment of crab meat and they DIDN’T MAKE ANY CRAB CAKES that weekend…… We were completely in shock!!!! And that is how we came to make our own crab cakes, and why we will probably continue to make our own from now on. Aside from the fun of working together in the kitchen, making our own allows us to be certain of what is in our cakes, and lets us be more confident that the calorie count is accurate….. Of course the best thing is THEY ARE EASY TO MAKE!!!!
So, here is Crab Cake 101!!
- 454g lump crab meat
- 1 1/3 cups panko bread crumbs
- 1 egg + 1 egg yolk (slightly beaten)
- 2 tbsp mayonaise
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1/3 cup red bell pepper (finely chopped)
- 22g shallot (or onion) finely chopped
- 1 tsp celery flakes (or minced celery)
- 1 1/2 tsp parsley flakes
- mix all ingredients (except egg) in a large bowl.
- mix together with your hands.
- add the beaten egg and egg yolk.
- mix through with hands until well combined.
- Divide mixture into 8 equal sized portions.
- form into rounded patties approximately 2-2 1/2 inches in diameter.
- place on plate cover with plastic film and refrigerate for minimum 30 minutes (or over night)
- you may fry these in butter in a frying pan, however this will add considerably to the calorie count.
- heat a stainless steel frying pan to medium high heat. LIGHTLY spray with cooking spray.
- Sear crab cakes on each side until a golden crust is achieved and the cake is warmed through (aprox. 3 minutes per side)
- place on a bed of greens and serve!!
This recipe is for a very tasty basic crab cake. (read it is perfect for anyone who does NOT like spice). However, we often like them to have a little kick. If you think “spice is nice” you can always add some of your favourite hot pepper to the sweet pepper mix. We have used both habanero and jalapeño pepper mixed with the sweet bell peppers to increase the heat. If you are just beginning to “play with heat” make sure you take your time, start small and work your way up the scale as you go. Recording how much you have used at each occasion until you find the right balance for your palate.
Admittedly this recipe can be the base of many many amazing crab cakes. You could use some tabasco sauce in them, or some thai curry for spiciness, cayenne pepper in stead of the black pepper or even a dash of sriracha. You could add some minced shrimp or lobster meat for added seafood flavour. You could add a little citrus zest (think lemon and seafood mmmmmm……) for a little flavour punch!! If you like your crab cakes a little “wetter” you can always double the amount of mayonnaise (just remember the effect this will have on the calories…. averaged over 8 cakes there is still room to play with the calorie count however). There is just no end to what you can do with these guys!!!
I mean really (I’m not supposed to be sending you down this path right now, but hell, let’s be honest, I’m HUNGRY and I’m dreaming here….) if you aren’t worried about the calorie count? Just dip those formed suckers in an egg wash, roll them in another generous bowl of panko bread crumbs and drop them in the deep fryer until crispy golden and delicious. There….I’ve finally done it….. Made you think of deep frying.
The moral of this kitchen story is, once you find a good BASE recipe, you can make your own adjustments to suit your own personal needs. And that my friends is the FUN of the kitchen. Sometimes you alter something and fail miserably. Other times it’s ho hum, but every once and awhile you create something truly memorable (and then kick yourself for not recording what you’d done to the original recipe….. trust me, that’s happened in this kitchen on far more than one occasion!). Just keep it light, stress free and fun!!!
Thanks for Reading!!!