Crab Cakes

By Chef_Madel

You can use fresh, frozen or canned crab for this recipe from Catch, and you can substitute other types of crab if you so desire.

The cakes can be made ahead of time and frozen; if you do that, thaw them overnight in the refrigerator before coating and cooking. Panko is a type of breadcrumb used in japanese food, and when used to coat fried foods, it imparts a crispy texture.

Look for it in higher-end supermarkets and specialty food stores. (If you cant find panko, just cut the crusts off some white bread, dry it out in the oven, and bliz it in a food processor.)

Catch serves these crab cakes as an appetizer with the roasted garlic aioli and an apple slaw or bitter greens in vinaigrette

Ingredients

• 1 1/2 lb (750 g) snow crab meat
• 1 1/2 lb (750 g) blue crab meat
• 3 tbsp (50 ml) finely diced red bell pepper
• 2 tbsp (25 ml) finely diced white onion
• 2 tbsp (25 ml) finely diced celery
• 2 tbsp (25 ml) finely diced leek
• 2 tbsp (25 ml) finely chopped parsley (about 2 sprigs)
• 3 mint leaves, finely chopped
• 3 tbsp (50 ml) lemon juice
• 3 tbsp (50 ml) lime juice
• Dash Tabasco
• Salt, to taste
• up to 1 cup (250 ml) mayonnaise
• 4 eggs
• 1 1/4 cup (300 ml) cold water
• All-purpose flour, for dredging
• 1 cup panko bread crumbs
• Grape seed or canola oil, for oiling skillet

Details

Servings 8

Preparation

Step 1

Mix crab, vegetables and seasonings in a large mixing bowl, breaking up any chunks of crab. Mix in mayonnaise until mixture is moist, but not wet.

Divide mixture into 16 equal portions. Form 16 patties, about 2 1/2 inches (6 cm) in diameter and 3/4 of an inch (2 cm) chick. Place patties in the freezer for 1 hour to firm them.

Mix eggs with water and set aside.

Remove crab cakes from the freezer and dredge them in flour, dip in egg wash, and then coat with panko, pressing crumbs lightly into cakes.

Reshape patties if necessary. Heat oil in a large skillet over medium heat.

Add crab cakes to the skillet and saute 1 to 2 minutes on each side, or until golden brown.

Divide among 8 plates. Spoon garlic aioli (see recipe) onto or alongside crab cakes (about 3 tbsp/50 ml per plate).

Cook's Notes: The crab mixture should be easy to mold in your hands without breaking. If it is too wet, add some panko to help bind the mixture. The chefs at Catch use a cookie cutter to divide the cab mixture into equal portions and to shape the patties.