Skip to main content

Crab Cake

Welcome back! 
Today, we have a dish that is as fancy as it is easy to make: Crab Cakes! Both the preparation and cooking of this recipe are as simple as an entree of this level can get; simply mix up the ingredients, sear it on a pan, and that's it! Plus, there's a variety of suitable crab meat grades, so you can pick one that fits your taste and budget.

Crab Cake


Makes 16 small crab cakes

Ingredients:

  • 1 pound crab meat
  • 2 eggs
  • 2 tablespoons mayo
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon dry white wine
  • 1/2 teaspoon celery seeds
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon black pepper
  • 1/2 cup panko/breadcrumbs (add more if necessary)
  • 2 tablespoons parsley, chopped

Directions:

  1. Mix all the ingredients together. Make sure the crab meat is evenly shredded. If the mixture is too wet, feel free to add some more panko.
  2. Form small balls from the mixture. Make sure to compact the crab cakes so it doesn't fall apart while cooking.

  3. In an oiled pan, sear the crab cakes until golden brown, about 4 minutes on each side.

These crab cakes pair well with a tartar or other mayo-based sauces. A simple way to go is just a 1:1 ratio of mayo to Dijon mustard, plus any herbs and spices that fit your taste, such as dill. If you use jumbo crab meat, it may be better to make larger crab cakes as the meat tends to come in larger chunks. This recipe makes about 8 large crab cakes.
Crab cakes served with some crab risotto

-Chefpo
Labels:

Comments

Post a Comment

Popular posts from this blog

Fig Crème Fraîche Cake

Welcome back!  Today, we have a cake featuring an interesting fruit: the fig! Figs are typically eaten dried or in some processed form because they don't stay fresh for long, so making this dish out of fresh figs was quite nice. Once completed, the fig flavor blends in very well with the rest of the cake and creates a dessert that is flavorful but not overly rich. Fig Crème Fraîche Cake Makes a 9" cake Ingredients: 1/2 pound figs, quartered (if you have big figs, maybe 6-8 slices) 120 grams cake flour 50 grams almond flour 2 teaspoons baking powder 1/4 teaspoon salt 50 grams sugar 60 grams honey 120 grams crème fraîche 3 eggs 1 teaspoon vanilla extract 1 tablespoon Grand Marnier 1/2 cup melted butter Directions: In a bowl, sift in the dry ingredients (cake flour, almond flour, baking powder, and salt). Mix this together. In another bowl, put in the sugar, honey, and crème fraîche, and mix them together.  One add a time, add the eggs and mix thoroughly. Add in the vanilla ...
Post a Comment
Read more

Brownie Cheesecake

Welcome back to Chez Chefpo!  Today, we have a delicious treat that combines two wonderful desserts into one! If you like brownies and cheesecake, you're going to like this too, as the two flavors really balance and complement each other. It also goes well with some fresh fruit and is a good final course of a meal. (In fact, you got a sneak peek at it in our Pasta Salad recipe!) Brownie Cheesecake Makes a 9" round pan Ingredients: Brownie: 6 ounces dark chocolate 4 ounces (1 stick) unsalted butter 2 tablespoons brown sugar 6 tablespoons sugar 2 eggs 1 teaspoon vanilla extract 75 grams cake flour 1 tablespoon cocoa powder 1 teaspoon espresso powder 1/2 teaspoon salt Chocolate chips (optional) Cheesecake: 8 ounces ricotta cheese 8 ounces cream cheese 4 ounces plain greek yogurt 2 eggs 50 grams sugar 1/4 cups dried fruit (cranberries, raisins, blueberries) soaked in rum/brandy/Grand Marnier Lemon zest (optional) In place of the ricotta cheese, you could use another 8 ounces of c...
Post a Comment
Read more

Pearl Meatballs

Welcome back!  Today, we have a unique recipe that comes from Central China: Pearl Meatballs! The name is quite interesting but makes sense: they're meatballs, but the translucence of the sticky rice that coats the meatball mirrors the luster of a pearl. It's often served on special occasions, like Lunar New Year, where everyone gathers for a feast and can enjoy this delicious dish. Plus, it's not even that difficult to make! Pearl Meatballs Makes about 30 meatballs Ingredients: For the meatballs: 1/2 pound ground pork 1/4 pound shrimp 80 grams (about 1/2 can) water chestnuts, finely chopped 2 tablespoons green onion, finely chopped 1/2 teaspoon ginger, minced 1 teaspoon soy sauce 1 teaspoon sugar 1 teaspoon rice wine 1 teaspoon sesame oil 1/4 teaspoon white pepper 1/2 egg white For the rice: 1 cup glutinous (sticky) rice Directions: Rinse the glutinous rice and soak in water for 2 hours. In a bowl, place all the ingredients for the meatballs and mix until even. The mixture...
Post a Comment
Read more