Friday, September 16, 2011

Crab Cakes

I'm originally from Maryland and Maryland is, of course, known for Blue Crabs.  Growing up I spent plenty of time sitting around picnic tables covered in newspaper, up to my elbows in Old Bay seasoning and crab shells. Picking crabs is a lot of work and I usually left the table hungry.  It's really more of a social thing than an eating thing.  At least for me.  If I'm really hungry for crabs, I'd rather a nice crab cake.

I really like these crab cakes because they have the nice sweet flavor of the peppers and onions, a hint of Old Bay, and most of all- because they are crunchy. Instead of using regular bread crumbs I've swapped them out for Panko.  The panko give the cakes a bit of crunch and keep them from being the least bit oily from frying.  These cakes are nice and light, not oily and dense.  Very delicious.

Crab Cakes, adapted from Emeril Lagasse
2 tablespoons olive oil
1/2 cup diced celery
1/2 cup diced red peppers
1/2 cup diced green peppers
salt and pepper
1 tablespoon chopped garlic
1 pound lump crab meat
1/2 cup chopped green onions
1/2 cup mayonnaise
1/2 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce
1 1/2 cups Panko, divided
1/4 cup all-purpose flour
1 tablespoon Old Bay seasoning
1 egg
2 1/2 cups vegetable oil, for frying

Heat the olive oil in a large pan over medium heat.  Saute the onions, celery and peppers with a bit of salt and pepper for about 5 minutes.  Add the garlic and gook for 2 minutes more.  Remove from heat and set aside to cool for a few minutes.

Place the mayo in a large bowl and stir in the Worcestershire sauce and hot sauce.  Add in the crab meat, veggies and 3/4 cup of the Panko.  Mix to combine.

On a small plate mix the flour with 1/2 tablespoon of Old Bay.  In a small bowl slightly beat the egg with about a tablespoon of water.  On a second plate, put the rest of the Panko.

Heat the vegetable oil in a large pan to 360 F.

Make the crab mixture into patties (about 1/3 cup filling each).  Dredge them in the flour, then dip them into the egg wash, and then cover them in panko.

Fry the cakes in the hot oil for about 4 minutes per side.  Place on a try covered with paper towels to drain excess oil.

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