Sunday, May 10, 2009

Fresh Crabmeat Cakes

My husband picked 18 crabs so I could make fresh crab cakes for Mother's Day. Not everyone can pick a crab properly but my husband is a pro! A few of the crabs were difficult because the seafood market had overcooked them.
In the end, they provided about a pound of the most gorgeous lump crabmeat you have ever seen or tasted and I in turn made 8 crabcakes. When you pick your own crabs, they have already been seasoned so you do less to season the crab mixture. Here, my recipe assumes you picked the crabs. Cook 1 Ear of Fresh Corn for a few minutes or until you think the kernels will just pop in your mouth. Let cool and remove corn from cobb. While cooling, make a quick Remoulade Sauce using 2 Tbl Sour Cream, 1 Tbl Ketchup, 1 1/2 tsp Stone Ground Prepared Mustard, and 2 tsp Horseradish Sauce. This is approximate and you can make yours to taste.
Don't mix until everything is in the bowl. To 1 Pound of Crab Meat, add 2 Tbl Sour Cream, the Corn, 1 tsp of either Chives or Scallions, 1 Egg Slightly Beaten, 1 tsp of either Tony Chachere's or LaDon's BBQ Shrimp seasoning, 1 tsp Stone Ground Mustard, S&P to taste. On a clean plate, sprinkle Panko Bread Crumbs.
Very gently, in a folding manner, stir the mixture with a rubber spatula. Do not break up the crab meat. I like to cook 1 and make adjustments to the seasoning after sampling it. Shhhh, don't tell anyone you are going to do this step! Preheat an empty non stick skillet over medium heat. Add 2-3 Tbl Olive Oil and continue heating. While it is getting ready, move on the the next step.
I like crab cakes that are small around but tall. Using about 2 oz of mixture, begin to form a cake in the palm of you hand. This is difficult to do because the lumps don't allow it to stick together. Just remain patient and calm or the entire thing will turn into a mess. Rotate the cake and eventually it will stay together. Quickly and gently, place in the Panko Crumbs. Rotate the cake keeping it's shape. Lift the entire cake and flip it over. Again, rotate to keep the tall shape. (Don't get crumbs on the sides, just the top and bottom.) Lift and add to skillet.
You will begin to see that the bread crumbs are browning and you can turn it over fairly easily. Remember, turn only once.
Let the second side brown and place on prepared plate. Do not get more ready than you have room for.
Serve at once garnished with a lemon wedge.
For a big party, if trying to make ahead, cooked them and warm them on a sheet pan for 10 minutes in an oven set to 325.

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