Tuesday, June 01, 2010
Jumbo Lump Crab Cakes
Ok, so folks. I have made this recipe twice in the past week and can't get enough of it. Costco sells 16 oz. of super jumbo lump crab meat for $13.99 a can. Seriously! And it feeds four to five adults, or even more! I made 8 huge crabcakes out of this recipe and gave two to each person, it was a ton of food. Based off of Ina Garten's recipe, I doubled the meat, and tweaked it in a few other spots. It is a commitment to make, the dicing takes a good 20 min, but you can make the entire dish ahead of time, cool them to room temp, freeze them in a ziplock bag, and then reheat in a 350 degree oven when you are ready! Again, seriously! So stinking good.
Jumbo Lump Crabcakes
2 TB. olive oil
1 & 1/2 cups small diced celery
2 shallots, diced small
1/2 cup small diced red bell pepper
1/2 cup small diced yellow bell pepper (or orange, whatever)
1/4 tsp. Tabasco sauce
1/2 tsp. Worcestershire sauce
2 tsp. Old Bay Seasoning
1 tsp. kosher salt
3/4 tsp. freshly ground black pepper
1 lb. lump crabmeat, rinsed, drained, and gently picked through to remove any shells
1/2 cup plain dry bread crumbs (Trader Joe's recently started carrying these, they're great)
1/4 cup minced fresh flat leaf parsley
1/2 cup good mayo (I like the new organic one at Trader Joe's)
The zest and juice from one lime
2 tsp. Dijon mustard
For Frying: 4 TB. butter
1/4 cup olive oil
Heat a large skillet (great time to use your cast iron pan), and place 2 TB. of olive oil, the shallots, celery, bell peppers, tabasco, Worcestershire, Old Bay, salt and pepper in it. Cook over medium low heat until vegetables are soft, about 15 min. Cool to room temperature. In a large bowl, mix mayo, bread crumbs, mustard, lime juice and zest, parsley and eggs together. Gently fold in the crabmeat. Add the cooked vegetables and mix gently. Chill bowl in the fridge for about 30 min.
Wipe down your skillet with a paper towel and melt 4 TB. butter with 1/4 cup olive oil. With your hands, shape crab mixture into about 1/3-1/2 cup patties and ease gently into the hot butter and oil. Cook them over medium low heat, keeping a close eye on how dark they are getting. I find it easiest to use two spatulas, to help press and keep them in their shapes and to lift them out. Cook for about 6-8 min, until browned. Drain on paper towels, keep them warm in a 250 degree oven and serve hot. OR, cool to room temp, stick in a ziplock bag and freeze until you want them. When you're ready, place on a jelly roll pan and heat until warmed through in a 350 degree oven.
Makes 8-10 large crab cakes
Mustard Lime Cream Sauce
1/2 cup sour cream
1/3 cup good mayo
2 tsp. dijon mustard
1 TB. champagne vinegar
the zest and juice of one lime
freshly ground pepper
So much of this sauce is to taste, I made it up after Anna mentioned one they made at Moveable Feast. I started with 1/4 tsp. salt and kept adding a little more until it started to taste right. Same thing with the vinegar, mustard and lime juice. Good luck. It's worth the hassle, so yummy.