SHOWY CRAB CAKES
Hands down, my favorite way to make a crab cake is fresh lump crab meat, water cracker crumbs, an egg-mayo-Dijon binder, and some salt and pepper. That’s it. Although, for special occasions, I guild the lily with my Showy Crab Cakes. My recipe draws inspiration from the first time I made these gâteau salés, many years ago, when my Father, a huge seafood fan, asked if I knew how. I did(n’t), but must’ve assumed the ingredients couldn’t be any different from those used to make deviled clams? My Dad loved them, however, and they became a staple at the start of the holiday season. And, yes, I did try to pass off my more understated crab cakes as an appetizer one year to which my father grimaced and said, ‘these ain’t them showy ones.’ This is for you, Pops.
PREP/COOK TIME: About 90 Minutes
Makes 6 Servings
INGREDIENTS
8 Oz – Jumbo Lump Crab Meat, Drained
1 Tsp – Kosher Salt
½ Tsp – Coarse Black Pepper
1 Medium – Red Bell Pepper, Finely Diced
2 Stalks – Celery, Peeled and Finely Diced
1 Small – Red Onion, Finely Diced
1 Tbs – Butter
1 Tbs – Extra Virgin Olive Oil
2 ½ Cups – Oyster Crackers, Roughly Crushed
2 Tbs – Mayonnaise
2 Tsp – Dijon Mustard
1 Tsp – Worcestershire Sauce
2 Large – Eggs
1 ½ Cups – Vegetable Oil
THE NITTY GRITTY
In a medium non-stick pan, heat butter and olive oil, at medium high. Add red bell pepper, celery
and onion; season with salt and pepper—sauté till crisp-tender (about 10 – 15 minutes). Let veggies cool before transferring to a large mixing bowl. Add mayo, Dijon, Worcestershire sauce, oyster crackers and eggs; mix to combine.
Scoop mixture using a ½ Cup measure to portion each crab cake; place on a parchment lined tray and refrigerate to set and chill for 15 – 30 minutes.
In a large skillet, or non-stick pan, heat vegetable oil at medium high. Fry in batches—three at a time—for 3 – 5; flipping between fry time. Transfer to paper towels to drain oily excess.
Serve warm with lemon wedges and my easy remoulade, or ‘RoHo’ sauce consisting nothing more than ½ Cup Mayo, ¼ Cup Ketchup, 2 Tbs Prepared Horseradish, 1 Tsp Worcestershire Sauce and a splash of Lemon Juice.
Enjoy!!
NOVEMBER 11, 2019
