My husband loves crab – if it’s on a menu at a restaurant he orders it. If we’re celebrating a holiday it has to be on the menu. So when I came across this simple recipe over on Alexandra’s Kitchen I thought it would definitely be something Eric would want to test out in the kitchen. Since we have a weekend at home planned this week I think we’ll be giving this recipe a whirl. Do you love crab as much as we do? Or do you have a recipe that has crab in it? I’m constantly looking for new recipes to try.
Enjoy!
Crab Cakes
Yield = 8 cakes, serves 2 to 3
1 lb. jumbo lump or backfin crabmeat
kosher salt
1/4 cup mayonnaise, preferably homemade with tarragon
6 tablespoons (1/4 cup + 2 tablespoons) panko bread crumbs
squeeze of lemon (less than half of a lemon, so maybe a teaspoon)
a couple of tablespoons of freshly chopped tarragon, parsley or chives (see note above), optional melted butter, for brushing
lemon wedges, for serving
tartar sauce (recipe below), for serving, optional
1. Place crabmeat in a large mixing bowl. Being careful not to break up the lumps too much, spread out the crabmeat into a single layer in the bowl. Season lightly with salt. Add the mayonnaise, panko, lemon juice and herb (if using). Gently fold all of the ingredients together using your hands or a spatula. The mixture should barely hold together when formed into a cake.
2. Preheat the broiler. (Rack should be about 4 inches from the heat source.) Lightly grease a sheet pan with butter. (Note: Before doing this, take a look at your broiler and make a visual note about where the burning elements will line up with your pan. For instance, I have two coils in my broiler, so when I greased my sheet pan with butter, I greased only the parts where I was planning on placing the crab cakes, which would eventually line up with the two heating elements in the broiler. Hope that makes sense.) Portion your crab mixture into 8 cakes. I used my 1/4 cup measuring cup as a portioned and used my hands to gently form the cakes. Place cakes on sheet pan and chill in the refrigerator for about 15 minutes.
3. Brush each cake with melted butter. Broil five minutes. Serve with lemon wedges and tartar sauce on the side if desired.
Tartar Sauce
1/4 cup mayonnaise, preferably homemade with tarragon
8 cornichons, minced
1/2 teaspoon Dijon mustard
1 teaspoon freshly squeezed lemon juice
1 small shallot, minced
pinch kosher salt
1. Place all ingredients in a bowl. Stir. Taste. Adjust accordingly.
Recipe from Alexandra’s Kitchen
I can’t begin to tell you how many caprese salads I’ve had throughout the past few weeks. When I walk into the grocery store all I want to cook with are the delicious vegetables that are in season – Eric is wondering where the meat is. Last night, while cooking dinner for a girls night we made up this summertime salad. Nothing was left on the platter – it was mouth-watering! Bonus: it’s so simple to make.
