Crab Cake Feast!

Crab is my weakness, I love to pick out steamed Maryland blue crabs, love lump crab sautéed with shrimp and adore crab soup. Today I bring you a classic: the deluxe crabcake!  We were on vacation in the Finger Lakes and as our bungalow had a full kitchen and gluten free seemed to be scarce, we made all our breakfasts and suppers. I got this big one lb. can of lump crab meat on sale at Valley Farm Market. Add some homemade gf bread crumbs (leftover French bread), eggs and a touch of seasoning; then wait patiently as the cakes brown and you will be rewarded with a big luscious crab cake. I skipped Worcestershire Sauce and Old Bay Seasoning but they are certainly traditional additions.

Chilling the crab mixture is critical to a good crab cake. It truly is vital.

We had crabcake sandwiches a day later for a delish quick picnic lunch under a tree at Niagara Falls. Schar’s gf ciabatta rolls were perfection after I smeared a dab of mayo mixed with Dijon mustard and a leaf of homegrown lettuce. A baggie of cold grapes completed our rapid yet relaxed repast.

crab cakes

Big and juicy crammed full. of lump crab meat! No preparation pictures: on vacation!

Angie’s Crab Cakes

Ingredients:

1 lb. lump crab meat

2/3 cup gf bread crumbs

2 eggs

2-3 Tbsp. light mayonnaise

1 ½ tsp. best quality Dijon mustard

½ tsp. sea salt and ¼ tsp freshly ground black pepper

1/4 tsp garlic powder

1-2 Tbsp finely chopped red pepper (optional)

2-3 Tbsp finely chopped onion or green onion

1-2 Tbsp. finely chopped fresh parsley

 

Directions: Pick over crab meat for shells. Beat eggs in large bowl with a whisk until broken up.  Add mayo, mustard, salt, black pepper, garlic, chopped pepper, parsley, and onion, Stir, add crab and crumbs, stir gently.  Chill in fridge 30-60 minutes. Form into 5-6 large cakes. We did five big cakes! Add more crumbs if necessary.  Place on a large plate, cover tightly and chill 30-60 minutes. Heat a 50-50 mixture of butter and mild olive oil or canola; enough to well coat a cast iron fry pan and slide the cakes gently in. Maybe 5 minutes a side; until golden brown.

Some serve with tarter sauce. We had ours with rice pilaf, corn on the cob and homegrown snap peas. Enjoy!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s