One of the many great pleasures of living in New England is the accessibility of fresh seafood. A favorite seafood dish in the region is crab cakes. However, not all crab cakes are created equal! Too much "cake" and not enough "crab" is a travesty of justice worthy of calling the authorities! If you can't find a cake "crabby" enough for you or you live in a region where you don't have access to fresh seafood, I have a great crab cake recipe befitting of King Neptune himself! I found the recipe online and have tweaked it a bit. It has become a favorite at my house for a light meal or as a special first course. I love the crab cakes over a bed of fresh greens with a dollop of spicy remoulade sauce and a squeeze of fresh lemon juice. Enjoy!
1 tablespoon plus 2 teaspoons extra-virgin olive oil
2 scallions, thinly sliced
½ cup finely chopped red bell pepper
1 cup panko (Japanese breadcrumbs) If you don’t have panko you may substitute regular breadcrumbs.
1 large egg, lightly beaten
2 tablespoons milk (I use non-fat)
1 teaspoon Worcestershire sauce
2 teaspoons Dijon mustard
1 tablespoon fresh lemon juice, plus lemon wedges for serving
½ teaspoon Old Bay Seasoning
Dash of hot sauce (or more, because some like it hot!)
3 6-ounce cans crab meat OR 1 pound lump crab or crab claw meat, picked over
1 tablespoon butter
Freshly ground black pepper
Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add the scallions and bell pepper and cook until they begin to soften, about 2 minutes. Cool slightly.
Mix ½ cup panko, the egg and milk in a small bowl. In a medium bowl, whisk the Worcestershire sauce, mustard, lemon juice, Old Bay and hot sauce; fold in the crab meat, panko mixture, scallion-bell pepper mixture, ¼ teaspoon salt and a pinch of pepper. Shape into 8 patties and refrigerate for 30 minutes.
Coat the crab cakes with the remaining ½ cup of panko. Heat the remaining 1 tablespoon olive oil and the butter in the skillet over medium-high heat. Cook each side for 3 to 4 minutes. Serve with lemon wedges and Remoulade Sauce (recipe below).
¼ cup fresh lemon juice
¾ cup vegetable oil
½ cup chopped onion
½ cup chopped scallions
¼ cup chopped celery
2 tablespoons chopped garlic
2 tablespoons prepared horseradish
3 tablespoons whole grain mustard
3 tablespoons prepared yellow mustard
3 tablespoons ketchup
3 tablespoons chopped flat leaf parsley
1 teaspoon salt
¼ teaspoon cayenne pepper
1/8 teaspoon freshly ground black pepper
Combine all ingredients in the bowl of a food processor and process for 30 seconds. Use immediately or store. Will keep for several days in an airtight container in the refrigerator.