Crab Cakes ATK

By mariannefeldman

http://www.onlinecookingschool.com/school/courses/crab-cakes/topics/crab-cakes-crab-cakes?extcode=NSFBG09ZZ

Ingredients

• Ingredients
• 1 Pound lump crabmeat *
• 1 Cup milk
• 1 1/2 Cups panko (Japanese-style bread crumbs) * *
• salt
• ground black pepper
• 2 celery ribs
• 1 small onion
• 1 garlic clove
• 1 Tablespoon unsalted butter
• 4 Ounces shrimp * * *
• 1/4 Cup heavy cream
• 2 Teaspoons Dijon mustard
• 1/2 Teaspoon hot sauce
• 1 Teaspoon lemon juice
• 1/2 Teaspoon Old Bay seasoning
• 4 Tablespoons vegetable oil
• Fresh crabmeat will make these crab cakes taste even better. With packaged crab, if the meat smells clean and fresh when you first open the package, skip the milk-soaking step and simply blot away any excess liquid.
• Panko gives our crab cakes a delicate crispness without overwhelming their fresh crab flavor.
• The shrimp is going to be pulsed in the food processor, so it doesn’t matter what size they are. Just buy the cheapest available.

Preparation

Step 1

Crab Cakes
Instructions

crab cakes
1. Chop 2 celery ribs. Set aside.
2. Chop 1 small onion. (You should have ½ cup.) Set aside.
3. Peel and smash 1 garlic clove. Set aside.
4. Peel, devein, and remove tails from 4 ounces shrimp. Set aside.
5. Line a rimmed baking sheet with parchment paper. Set aside.
6. Pick over 1 pound lump crabmeat for shells, then place meat and 1 cup milk in small bowl, making sure crab is totally submerged. Cover and refrigerate for at least 20 minutes.
7. Meanwhile, place ¾ cup panko bread crumbs in small zipper-lock bag and finely crush with rolling pin.
8. Transfer crushed panko to 10-inch nonstick skillet and add another ¾ cup panko bread crumbs. Toast over medium-high heat, stirring constantly, until golden brown, about 5 minutes.
9. Transfer toasted panko to shallow dish and stir in ¼ teaspoon salt and pepper to taste. Wipe out skillet.
10. Pulse celery, onion, and garlic in food processor until finely chopped, 5 to 8 pulses, scraping down bowl as needed.
11. Transfer vegetables to large bowl. Rinse processor bowl and blade and reserve.
12. Melt 1 tablespoon unsalted butter in now-empty skillet over medium heat.
13. Add chopped vegetables, ½ teaspoon salt, and 1/8 teaspoon pepper; cook, stirring frequently, until vegetables are softened and all moisture has evaporated, 4 to 6 minutes.
14. Return vegetables to large bowl and let cool to room temperature. Rinse out pan and wipe clean.
15. Strain crabmeat through fine-mesh strainer, pressing firmly to remove milk but being careful not to break up lumps of crabmeat.
16. Pulse 4 ounces peeled and deveined shrimp in now-empty food processor until finely ground, 12 to 15 pulses, scraping down bowl as needed.
17. Add ¼ cup heavy cream and pulse to combine, 2 to 4 pulses, scraping down bowl as needed. Transfer shrimp puree to bowl with cooled vegetables.
18. Add 2 teaspoons Dijon mustard, ½ teaspoon hot pepper sauce, 1 teaspoon lemon juice, and ½ teaspoon Old Bay seasoning. Stir until well combined.
19. Add crabmeat and fold gently with rubber spatula, being careful not to overmix and break up lumps of crabmeat.
20. Divide mixture into 8 balls and firmly press into ½-inch-thick patties. Place cakes on prepared baking sheet, cover tightly with plastic wrap, and refrigerate for 30 minutes.
21. Coat each cake in panko, firmly pressing to adhere crumbs to exterior.
22. Heat 1 tablespoon vegetable oil in now-empty skillet over medium heat until shimmering. Place 4 cakes in skillet and cook without moving them until golden brown, 3 to 4 minutes.
23. Using 2 spatulas, carefully flip cakes, add 1 tablespoon vegetable oil, reduce heat to medium-low, and continue to cook until second side is golden brown, 4 to 6 minutes.
24. Transfer cakes to platter. Wipe out skillet and repeat with remaining 4 cakes and 2 tablespoons vegetable oil. Serve immediately.
Total Time: 1 hour, 40 minutes
Preparation Time: 15 minutes
Active Cooking Time: 50 minutes
Yield: Serves 4
Make Ahead: Serve immediately
Difficulty: Intermediate

Tools

Liquid measuring cup
Dry measuring cups
Chef’s knife
Cutting board
Measuring spoons
Paring knife
Rimmed baking sheet
Parchment paper
Small bowl
Zipper-lock bag
Rolling pin
Nonstick skillet (10-inch)
Rubber spatula
Shallow dish
Paper towels
Food processor
Large bowl
Fine-mesh strainer
Plastic wrap
Spatulas (2) *
Platter

* The crab cakes are delicate and must be turned over carefully in the pan. We’ve found that using two spatulas is the best way to do this.

Step By Step

Small
1. Chop 2 celery ribs. Set aside.
Small
2. Chop 1 small onion. (You should have ½ cup.) Set aside.
Small
3. Peel and smash 1 garlic clove. Set aside.
Small
4. Peel, devein, and remove tails from 4 ounces shrimp. Set aside.
Small
5. Line a rimmed baking sheet with parchment paper. Set aside.
Small
6. Pick over 1 pound lump crabmeat for shells, then place meat and 1 cup milk in small bowl, making sure crab is totally submerged. Cover and refrigerate for at least 20 minutes.
Small
7. Meanwhile, place ¾ cup panko bread crumbs in small zipper-lock bag and finely crush with rolling pin.
Small
8. Transfer crushed panko to 10-inch nonstick skillet and add another ¾ cup panko bread crumbs. Toast over medium-high heat, stirring constantly, until golden brown, about 5 minutes.
Small
9. Transfer toasted panko to shallow dish and stir in ¼ teaspoon salt and pepper to taste. Wipe out skillet.
Small
10. Pulse celery, onion, and garlic in food processor until finely chopped, 5 to 8 pulses, scraping down bowl as needed.
Small
11. Transfer vegetables to large bowl. Rinse processor bowl and blade and reserve.
Small
12. Melt 1 tablespoon unsalted butter in now-empty skillet over medium heat.
Small
13. Add chopped vegetables, ½ teaspoon salt, and 1/8 teaspoon pepper; cook, stirring frequently, until vegetables are softened and all moisture has evaporated, 4 to 6 minutes.
Small
14. Return vegetables to large bowl and let cool to room temperature. Rinse out pan and wipe clean.
Small
15. Strain crabmeat through fine-mesh strainer, pressing firmly to remove milk but being careful not to break up lumps of crabmeat.
Small
16. Pulse 4 ounces peeled and deveined shrimp in now-empty food processor until finely ground, 12 to 15 pulses, scraping down bowl as needed.
Small
17. Add ¼ cup heavy cream and pulse to combine, 2 to 4 pulses, scraping down bowl as needed. Transfer shrimp puree to bowl with cooled vegetables.
Small
18. Add 2 teaspoons Dijon mustard, ½ teaspoon hot pepper sauce, 1 teaspoon lemon juice, and ½ teaspoon Old Bay seasoning. Stir until well combined.
Small
19. Add crabmeat and fold gently with rubber spatula, being careful not to overmix and break up lumps of crabmeat.
Small
20. Divide mixture into 8 balls and firmly press into ½-inch-thick patties. Place cakes on prepared baking sheet, cover tightly with plastic wrap, and refrigerate for 30 minutes.
Small
21. Coat each cake in panko, firmly pressing to adhere crumbs to exterior.
Small
22. Heat 1 tablespoon vegetable oil in now-empty skillet over medium heat until shimmering. Place 4 cakes in skillet and cook without moving them until golden brown, 3 to 4 minutes.
Small
23. Using 2 spatulas, carefully flip cakes, add 1 tablespoon vegetable oil, reduce heat to medium-low, and continue to cook until second side is golden brown, 4 to 6 minutes.
Small
24. Transfer cakes to platter. Wipe out skillet and repeat with remaining 4 cakes and 2 tablespoons vegetable oil. Serve immediately.