September 18, 2012

Jumbo Lump Crabcakes

Devilish Delicious

Many folks associate deviled foods with traits of spice, richness and tempting indulgence of gormandizing. While not spiced as in overly seasoned, these crabcakes are purposely blending with luring ingredients that indeed warrants a feel of richness and epicurean luxury. Each ingredient adds depth in a balancing way to make the crab meat shine and come to the forefront of taste - that is the reason of making a crabcake, is it not?

To me, a crabcake should be, well all about the crab meat. Notice in this recipe there is a scant one-quarter cup of breadcrumbs, large Panko at that, for the entire 1-pound of crab meat. Everything else, the vegetable 'fillers' and Creole essence, are added in creating that deviled, outright sinful savor of luscious crab.

Enjoy!

Jumbo Lump Crabcakes
There are crabcakes, and then there are these devilish cakes. Recipe based on my experience at Mr. B's Bistro, NOLO
Makes 8 cakes

1 pound jumbo lump crabmeat, picked over
1/2 medium red bell pepper, diced fine
1/2 medium green bell pepper, diced fine
1/3 cup whole mayonnaise
1/4 cup Panko
3 scallions, sliced thin
juice of 1/4 lemon
1/4 teaspoon Crystal hot sauce
1/4 teaspoon Creole seasoning
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
Ravigote Sauce as accompaniment

In a large bowl combine bell peppers, mayonnaise, breadcrumbs, scallions, lemon juice, hot sauce, and Creole seasoning.


Carefully fold in the lump crabmeat, being careful not to break up lumps. Refrigerate for 30 minutes to meld the flavors.

Using a round biscuit cutter (2 1/2 or 2  inches wide) or a small tuna can (with each end removed), fill cutter with mixture and form into cakes. Place on a baking sheet.


Chill cakes in the refrigerator, uncovered, 3 hour to help set the crabmeat.

Combine flour, salt, and pepper on a plate and using a thin spatula, move cakes one at a time into the plate of flour by pressing the cake into the mixture. Carefully turn each cake over to coat the other side. You can sprinkle with a few Panko on each side if desired.

In a large skillet (a griddle works best) melt 1 tablespoon butter. Add half of cakes and cook over moderate heat until golden brown, about 2 minutes each side. Cook the remaining cakes in the same manner. You can keep the cakes warm in a low oven for about 30 minutes.


Serve cakes with the Ravigote Sauce or a favorite aioli, seafood sauce or remoulade.

Note: I noticed the third time making these that the red and bell peppers contained much more moisture than the previous two times I served these. That is, after finely chopping, the peppers, an unusually large puddle of liquid formed on the cutting board. Fearing too much moisture in the cakes, I drained the peppers on paper towels just to be safe. 


7 comments :

  1. I am not sure just how much I can salivate over these gems! I just love all these ingredients.. then that golden brown color you just aced this one.. you know Oprah loves Maryland Crab cakes if she saw this recipe I think she would stop ordering them on Dry ice from there and switch! WOW~ Nice job Drick!

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  2. RICO~ I agrre nothing is worse than biting into a crab cake and ther is NO crab, lol!! thanks!

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  3. Now this is what a crabcake is supposed to be! We went to a local restaurant recently and I ordered crabcakes. They had to be at least 80% fish. Nuh-uh. If I can find some affordable lump crab, I'm going to be making these next weekend. Fantastic!

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  4. They look awesome and I really like your mold idea

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  5. The best crab cakes I ever had were in NOLA and they looked a lot like this. The next time I am in civilization I do believe some lump crab will be on my list. Keep up the good work Drick!

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  6. These looks absolutely incredible! And I couldn't agree more—crab cakes are all about the crab.

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  7. You really know how to hurt me. I don't know if I should thank you or bop you over the head. Going crabbing this weekend! With the full moon, I see crab cakes in my future.

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