Saturday, May 11, 2019

Crab Cakes

I ate my fair share of crab cakes but many are full of fillers with minimal crab meat. When I have access to fresh crab meat I like to make simple dishes such as crab cakes. This way I get to taste mostly the sweet meat. These 4 crab cakes came from one Jonah crab. The crab was not too meaty but I was able to get 3 ounces of meat. Normally I would chill the cakes in the freezer for about 15 minutes to help bind them so they do not break apart during cooking. This time I had limited time and I placed the whole bowl in the freezer for about 5 minutes and they held their shape. I prefer using panko (Japanese bread crumbs) which is lighter and more airy than the Italian bread crumbs. 

I want to thank Dr. Gabriela Bradt, UNH researcher and NH Community Seafood for the Jonah crab. Also thanks to Catherine Puckett of Oyster Wench Block Island Shellfish Farm & Block Island Kelp for the fresh tender baby sugar kelp! The blanched fresh kelp has a delightful slight crunch.

crab cakes

Crab Cakes

Ingredients:

1 chicken egg yolk
About 1 1/2 Tbsp mayonnaise
1 scallion, green parts only, chopped
Meat from 1 large cooked Jonah crab (or at least 3 oz from any crab meat)
1/4 cup panko (Japanese bread crumbs)
About 1 Tbsp of oil (vegetable or your oil of choice) for frying

Method:

Mix the yolk, mayonnaise and scallion until blended. Add the crab meat and panko to the mixture and gently mix until blended. Divide the contents into 4 parts and gently mold each part to form a ball. Place the balls in the freezer for about 15 minutes to chill. Heat a non-stick pan with oil over high heat. Once the oil is hot add the balls in the pan, avoid letting the balls touch each other. Gently press each ball down with a spatula. May turn the heat down slightly if the pan gets too hot. Fry for about 2-3 minutes or until golden. Flip the cake over and fry for another 2-3 minutes or until golden. Remove and serve with your favorite sauce or salad.

Caper Sauce

Ingredients:

About 10 capers, chopped
1 Tbsp mayonnaise
About 1 tsp of fresh lemon juice
Chili oil to taste, optional
Sea salt to taste

Method:

Mix capers, mayonnaise and lemon juice until well blended. Season with chili oil and salt. May use to drizzle over the crab cakes.

Blanched Baby Sugar Kelp

Ingredients:

6-8 baby sugar kelp (preferably less than 1 foot long)
Water for boiling

Method:

Wash the sugar kelp well. Gently run your fingers along the kelp to remove any roots or ocean debris. Blanch in boiling water for about 20 seconds and remove. Rinse in cold water and strain. Dab with clean towel to remove excess water if interested.

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