Last night, we lost our electricity in 97 degree weather. As we stared longingly at our air conditioner willing it to come back on, I asked my husband what he would eat for his last meal. Clearly, I was anticipating a bad outcome for the two of us. His response? ICE CREAM. No surprise there. It is what he most looking forward to on our pending vacation to Martha’s Vineyard and Nantucket. Not the beach, the relaxation, the seafood, the romance. The ice cream.
My last meal would consist of lobster tail with lots of butter, crab cakes, french fries, rice pudding and a nice glass of wine. I’m not messing around. This weekend, I made my very first batch of crab cakes. On a scale from 1-10 I would give them a 6.5. I think I could do better next time, but all in all they were quite good considering how stingy I was with the mayo. I served them over a salad of red leaf lettuce, kale, and arugula with a lemon and olive oil vinaigrette.
The recipe below makes about 8 crab cakes. For the first batch, I sautéed them for a minute or two and then baked for the remaining time. On the second batch, I only baked them. The first batch was probably better. Remember you can add a little scallion or chopped red pepper to the recipe below if you prefer. You can use panko (Japanese bread crumbs) or just substitute regular bread crumbs as I did since the pantry was out of panko. I skipped the remoulade for our first batch since I served that over salad and vinaigrette. But I did whip some up for the second batch and it was tangy and good – just like I like it. If you aren’t a fan of capers, just leave those out. Me, I like the capers.
Crab Cakes (Recipe from Cooking Light magazine)
• 2 Tbs finely chopped fresh chives
• 1 Tbs chopped flat leaf parsley
• 1.5 Tbs canola based mayonnaise
• 1/2 tsp grated lemon rind
• 1 Tbs fresh lemon juice
• 1/4 tsp black pepper
• 1/8 tsp red pepper
• 1 lg egg
• 1/3 c panko
• 1 lb lump crabmeat, drained and shell pieces removed
• 1 Tbs olive oil, divided
• 1/4 c canola based mayo
• 1 Tbs chopped shallots
• 1.5 Tbs capers, drained and chopped
• 2 tsp Creole mustard
• 1 tsp fresh lemon juice
• 1/4 tsp ground red pepper
• 1/8 tsp salt
1. To prepare crab cakes, combine first 8 ingredients. Add panko and crab, tossing gently to combine. Cover and refrigerate 30 minutes.
2. Fill a 1/3-cup dry measuring cup with crab mixture. Invert onto work surface; gently pat into a 3/4-inch-thick patty. Repeat procedure with remaining crab mixture, forming 8 cakes.
3. Heat 1 1/2 teaspoons oil in a large skillet over medium-high heat. Add 4 crab cakes to pan; cook 4 minutes or until bottoms are golden. Carefully turn cakes; cook 4 minutes or until bottoms are golden and crab cakes are thoroughly heated. Remove cakes from pan; keep warm. Wipe pan dry with paper towels. Heat remaining 1 1/2 teaspoons oil in pan. Repeat procedure with remaining 4 crab cakes.
4. To prepare rémoulade, combine 1/4 cup mayonnaise and remaining ingredients in a small bowl; stir with a whisk. Serve with crab cakes.