Author Topic: Crispy Crab Cakes  (Read 1703 times)

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Offline ucosyak

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Crispy Crab Cakes
« on: February 16, 2012, 09:39 AM »
We scored pretty good up at Tomales Bay north of SF and I cleaned the remainder of our catch to make some crab cakes..
The recipe is from a friend..  and man was it good..   Pretty light for a fried dish.. 


-Ingredients-

Vinaigrette

    1/2 cup grapeseed oil
    1/4 cup fresh lemon juice
    1 tablespoon minced fresh dill
    1 tablespoon minced fresh tarragon
    1 tablespoon minced fresh cilantro
    1 tablespoon minced green onion
    1/2 teaspoon Dijon mustard


Crab cakes

    1/4 cup mayonnaise
    1/4 cup minced green onions
    2 large egg yolks
    2 tablespoons fresh lemon juice
    4 teaspoons minced fresh dill
    4 teaspoons minced fresh tarragon
    4 teaspoons minced fresh cilantro
    1 tablespoon Dijon mustard
    1 tablespoon finely grated lemon peel
    1/4 teaspoon ground black pepper
    1 pound blue crabmeat, rock crabmeat or Dungeness crabmeat
    2 cups panko (Japanese breadcrumbs),* divided
    2 tablespoons (or more) butter
    2 tablespoons (or more) grapeseed oil
    2 5-ounce containers herb salad mix
    Fresh dill sprigs
    Fresh tarragon sprigs
    Fresh cilantro sprigs

*Available in the Asian foods section of supermarkets and at Asian markets.

- Preperation-

For vinaigrette:
Whisk oil, lemon juice, dill, tarragon, cilantro, green onion, and mustard in small bowl. Season with salt and pepper. Do ahead Can be made 1 day ahead. Cover and chill.

For crab cakes:
Line baking sheet with waxed paper. Whisk first 10 ingredients in large bowl. Mix in crabmeat and 1 cup panko, breaking up crabmeat slightly. Let stand 10 minutes. Place remaining panko on rimmed baking sheet, spreading slightly. Form crab mixture into sixteen 2-inch-diameter patties, using about scant 1/4 cup for each. Press both sides of patties into panko. Transfer patties to waxed-paper-lined baking sheet. Cover and chill at least 1 hour and up to 1 day.

Melt 1 tablespoon butter with 1 tablespoon oil in each of 2 heavy large skillets over medium-high heat. Add crab cakes to skillets and cook until golden on both sides, adding more butter and oil as needed, about 5 minutes total.

Place salad mix in very large bowl. Add 1/2 cup vinaigrette; toss. Arrange crab cakes on platter. Garnish with herb sprigs, drizzle with some of remaining vinaigrette, and serve with salad.


You get out of life what you put into it. If you don't like the output check your input.

Offline RHYAK

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Re: Crispy Crab Cakes
« Reply #1 on: February 16, 2012, 04:39 PM »
Looks Yummy thanks for sharing.
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