I love seafood; when it comes to seafood I will eat just about anything. The exception to this is raw oysters. Eric frequently enjoys them, while I watch in somewhat disgust as he throws back a dozen or so. For me it is the wet viscous nature of the raw oyster that is so repulsing, I just can't make myself stomach them. He is always trying to compel me to try them. Crab cakes however are something we both enjoy. Below is a recipe I came up for these delightful cakes. Sure it is simple, more like a picnic beneath a willow tree with the wind slightly breezing through the branches than a swanky upscale dressed to the nines molecular gastronomical version, but it is mine. I will admit, I did not measure some of the ingredients (thus the palmfuls and ranges) as I was making them so adjust as necessary. Here I have used greek yogurt instead of traditional mayonnaise, it has the desired thick consistency but also imparts a slightly tangy richness without all the fat of mayo. Panko also gives these cakes a thick golden crunchy outside layer to bite through as you sink your teeth into the delicious morsels beneath.
My Tasty Crab Cakes print
- 1 lb lump crab meat picked through
- 1/2 red onion finely diced
- 3 scallions (greens and white parts) diced
- 1/4 cup chopped italian parsley
- 1/3 to 1/2 cup plain greek yogurt
- 2 tbsp dijon mustard
- 1 egg
- 3 palmfuls of panko bread crumbs plus extra for coating cakes
- fresh ground white pepper
- kosher salt
- Combine first four ingredients in a large mixing bowl. Season with salt and pepper.
- Add yogurt and mustard to crab meat mixture. Mix until combined.
- Whisk egg and add to crab mixture. Stir to combine.
- Add panko bread crumbs one palmful at a time until mixture comes together and is able to be formed into cakes. Mixture will be slightly wet and tacky.
- Evenly divide into six servings. Form into balls by rolling between hands then coat with additional panko bread crumbs, flattening slightly. Continue to do this to all six.
- Place on platter and refrigerate for 1 hour.
- Over medium high heat fry crab cakes until golden brown on outside and heated through. Season with additional kosher salt just after frying.
- Serve with a mixed green salad or as desired.
Labels: company, Crab, easy, main dish, quick, recipe, seafood
