Yesterday's birthday boy requested, for his birthday dinner, crab cakes, garlic mashed potatoes and salad. Pretty easy supper, but not cheap. I swallowed my inner cheapskate and hardly looked at the price. Well, it was less expensive than dinner out, at least a nice dinner out. The recipe I use for crab cakes makes really good crab cakes, not those crab cakes you sometimes get that are just breading and egg and a little crab. These are not Krabby Patties. These are real deal jumbo lump meat crab cakes. They are most definitely reserved only for celebratory occasions.
They are, however, Simple Simon to make. Just start ahead of time because they need to chill for a while. The recipe calls for 24 hours, which I think is a little excessive. I would say 6 to 8 hours is good. This recipe comes from a fine local eatery, Cameron Mitchell's. Mitchell's has many restaurants, but they recently sold our favorite restaurant, Fish Market, to Ruth's Chris, and I was lucky to find the recipe (And it is the authentic recipe, in case you are wondering. No knock-offs.). The sauce is not Mitchell's, because I couldn't find it, but it was very good.
My birthday boy was in crab cake heaven, and the rest of us enjoyed them, thoroughly, as well. I doubled the recipe and fed 6 of us very well. You could easily serve 8.
Sorry -- lousy picture. Awesome crab cakes.Cameron Mitchell's Crab Cakes
½ pound of jumbo lump crabmeat
½ pound lump crab meat, shells removed
2 T. mayonnaise
1 T. Guldens brown mustard
dash of Worcestershire Sauce
dash of Tabasco
1 T. Italian parsley, chopped
1 T. scallions, chopped
pinch of kosher salt
pinch of white pepper
1 whole egg
dash of lemon juice
1/3 cup (plain) breadcrumbs
4 T. vegetable oil (or butter or, even better, butter/oil combination)
Combine all ingredients, except crab meat.
Stir in crab meat; let mixture sit 24 (6 to 8) hours in refrigerator.
Form into 4 oz. crab cakes (I used an ice cream scoop)
Sautée cakes for 2 minutes on each side (or until golden brown)
in oil.
Dijon Sauce
1/4 c. Dijon mustard
1/2 c. Sour cream
1/2 c. Mayonnaise
1 tbsp. white wine
1/4 tsp. mustard powder
Mix mustard, sour cream and mayo.
Add dry mustard and white wine.
Stir to combine and refrigerate until ready to use.
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½ pound of jumbo lump crabmeat
½ pound lump crab meat, shells removed
2 T. mayonnaise
1 T. Guldens brown mustard
dash of Worcestershire Sauce
dash of Tabasco
1 T. Italian parsley, chopped
1 T. scallions, chopped
pinch of kosher salt
pinch of white pepper
1 whole egg
dash of lemon juice
1/3 cup (plain) breadcrumbs
4 T. vegetable oil (or butter or, even better, butter/oil combination)
Combine all ingredients, except crab meat.
Stir in crab meat; let mixture sit 24 (6 to 8) hours in refrigerator.
Form into 4 oz. crab cakes (I used an ice cream scoop)
Sautée cakes for 2 minutes on each side (or until golden brown)
in oil.
Dijon Sauce
1/4 c. Dijon mustard
1/2 c. Sour cream
1/2 c. Mayonnaise
1 tbsp. white wine
1/4 tsp. mustard powder
Mix mustard, sour cream and mayo.
Add dry mustard and white wine.
Stir to combine and refrigerate until ready to use.
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4 comments:
Those sound heavenly! I have always been a huge crabcake fan; I might have to try these soon.
Start saving your pennies, darlin'. The crab (doubled recipe, so 1 # jumbo lump and 1# lump), came to $36. Cheaper than really good steaks and,like I said, cheaper than going out with a family of six, but not our average meal. I buy my crab at Giant Eagle and it comes in 1# cans near the fish counter. It's good stuff.
Wow, that looks good!
those sound good and very similiar to a recipe I use from martha (everyday food to be exact) called Lemon Parsley fish cakes. a little less expensive to use cod and they taste wonderful!
I must make this recipe sometime though and the dijon sauce sounds delish!
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