Crab Cakes and Tasty Sauces

Do you know anyone who doesn't love crab cakes?  Use these simple crab recipes for a brunch or lunch buffet.  Serve with tempting mango salsa or zesty Remoulade sauce

crab cake image

Helpful Hints
Backfin and clawmeat are good for mini crab cakes because the size of the pieces are small.  Use lump crabmeat for the full-size version. 

Inspect fresh crabmeat and remove any shells and cartilage

Add mayonnaise a little at a time until crab mixture just holds together but is not too moist.


For pan cooking, make sure cooking oil is hot. To test: splash a few drops of water in the oil.  Stand back!  The water should immediately bead and bounce on the surface and then evaporate

As an appetizer, serve 3-4 mini cakes per person

Make Ahead Tips
This dish is best served immediately after cooking but follow these tips to make crab cakes in advance:

One hour ahead:  Cook as directed.  Drain on paper towels and let cool completely.  Wrap each cake tightly in plastic wrap and refrigerate.  Just before serving, unwrap and place on a baking sheet and reheat in a 400º oven for 5 minutes or less. 

Two to three hours ahead: Coat with flour and bread crumbs.  Store loosely covered in the refrigerator.  Fry while cakes are cold, adding 1 minute or so to cooking time


One day ahead: Shape the crab mixture into cakes.  Do not coat and do not cook. Store in a tightly covered container between sheets of wax paper.
 
One month or less ahead: Freeze coated crab cakes, individually wrapped first in plastic wrap then in foil.  Bake from frozen, increasing cooking time by about 3-5 minutes.

The mango salsa and Rémoulade Sauce #1 will keep for several days tightly covered and refrigerated.  

Remoulade Sauce #2 will keep for up to 10 days refrigerated.




Mini Crab Cakes Recipe
Makes about 20

1/2 pound crab meat, backfin or clawmeat
2 shallots, finely minced

1 small garlic clove, finely minced
1 teaspoon Old Bay seasoning
1 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
3 tablespoons mayonnaise
1/2 cup fresh breadcrumbs
Salt and black pepper

Preheat oven to 400 F.  Mix crab, onion, garlic, dry mustard, red pepper, Worcestershire sauce, lemon juice and mayonnaise.  Add enough bread crumbs to bind, about 2-4 tablespoons. Add salt and pepper to taste. Using a teaspoon, shape mixture into about 20 walnut-sized balls. Spread remaining breadcrumbs onto a plate and roll balls lightly in crumbs to evenly coat. Slightly flatten and place on a greased baking sheet.  Refrigerate until firm, about 30 minutes.

Bake crab cakes until crisp and golden, about 10 minutes. Cool to warm or room temperature.

 

Lump Crab Cake Recipe
Makes 6

1 1/2 pounds lump crab meat
1 1/4 cups dry bread crumbs
4 1/2 tablespoons mayonnaise
1 tablespoons Dijon mustard
3/4 teaspoon Tabasco sauce
1 1/4 teaspoons salt
Pinch fresh-ground black pepper
Flour for coating
2 eggs, beaten
Cooking oil -- for frying

In a medium bowl, combine the crab, 1/4 cup of the bread crumbs, the mayonnaise, mustard, Tabasco sauce, salt and pepper. Shape the mixture into 12-16 3/4-inch-thick cakes, about 1/4 cup each.

Place flour, beaten eggs and bread crumbs into three flat plates.  Dust the cakes with the flour and pat off the excess. Dip each cake into the eggs, allowing the excess to flow back into the plate.  Dip into the remaining bread crumbs, making sure to coat completely

In a large nonstick frying pan, heat about 1/2 inch of oil over moderate heat. When the oil is hot, add a few of the cakes and fry until golden brown and crisp, 2 to 3 minutes.

Turn the cakes and fry them until golden brown on the other side, about 2 minutes longer. Drain on paper towels.

 

Mango Salsa
Makes about 1 cup, doubles easily

1 mango, finely diced
1/2 medium red onion, finely diced
1 fresh green chile, seeded and finely diced
Juice of 1 small lime

Salt and pepper to taste.  Mix all ingredients until well blended. Add salt and pepper to taste.  Serve chilled or at room temperature

Remoulade Sauce #1
Yields about 2 cups

1/4 cup fresh lemon juice
3/4 cup vegetable oil
1/2 cup chopped onions
1/2 cup chopped green onions
1/4 cup chopped celery
2 tablespoons prepared horseradish
3 tablespoons Creole or whole-grain mustard
3 tablespoons prepared yellow mustard
3 tablespoons ketchup
3 tablespoons chopped parsley
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon freshly ground black pepper

Combine all the ingredients in a food processor with a metal blade and process for 30 seconds.  Will keep for several days in an airtight container in the refrigerator.


Remoulade Sauce #2
Yields about 1 cup

1/2 cup mayonnaise
2 tablespoons minced gherkins, not sweet
1 tablespoon Dijon mustard
1 tablespoon drained finely chopped capers
1 tablespoon finely chopped flat-leaf parsley
2 teaspoons finely chopped chives, shallots or sweet onion
1 teaspoon minced garlic
Freshly ground pepper

Mix all ingredients until well blended.  Chill before serving

Top of Crab Cakes

Comments

Have your say about what you just read! Leave me a comment in the box below.