I wanted to make something special tonight. I had some frozen crabmeat from our shrimp and crabmeat purveyors from Galveston, Texas that I needed to use, so I decided to make crabcakes.
(Please forgive the lighting - it's winter here!)
This recipe is amazing. It isn't 4 stars or 5 - it's a 10! My husband was swooning tonight :) Here they are ready to fry:
Sometimes I serve them with a remoulade sauce but tonight, I made Caesar dressing to dress the salad and crabcakes. If you want to try this wonderful recipe look here. Believe me, it is amazing! I buy 1 pound of crab 'claws' for this recipe. I've actually never tried the Tomato Salsa part of the recipe so I can't comment on it.
Yield: Makes 8
- 1 pound fresh crabmeat
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped green onions
- 3 tablespoons chopped fresh basil
- 2 tablespoons fresh lemon juice
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1/2 teaspoon hot pepper sauce
- Dash of Worcestershire sauce
- 3 1/4 cups fresh breadcrumbs from crustless French bread
- 1 large egg
- 2 tablespoons (1/4 stick) butter
- 2 tablespoons vegetable oil
- Tomato salsa - Click link in title for salsa recipe
Mix first 9 ingredients in large bowl.
Season with salt and pepper. Mix in 1/4 cup breadcrumbs and egg. Shape
crab mixture into eight 2 1/2-inch-diameter patties, using scant 1/2 cup
mixture for each. (Can be made 6 hours ahead. Cover; chill.)
Place 3 cups breadcrumbs in shallow dish. Coat crab cakes in breadcrumbs, pressing to adhere. Melt 1 tablespoon butter with 1 tablespoon oil in heavy large skillet over medium heat. Add 4 crab cakes and cook until golden brown, about 4 minutes per side. Repeat with remaining butter, oil and crab cakes. Divide among 4 plates. Serve with salsa, remoulade or your favorite tartar sauce.
Place 3 cups breadcrumbs in shallow dish. Coat crab cakes in breadcrumbs, pressing to adhere. Melt 1 tablespoon butter with 1 tablespoon oil in heavy large skillet over medium heat. Add 4 crab cakes and cook until golden brown, about 4 minutes per side. Repeat with remaining butter, oil and crab cakes. Divide among 4 plates. Serve with salsa, remoulade or your favorite tartar sauce.
I love the Santas!
ReplyDeleteand you know I'd risk a weeks worth of Zyrtec for one bite of your delicious crabcakes! They look fabulous, Susan. Yes, definitely a 10!
Very rarely can I get lump crab meat around here! Only one store handles it and usually goes out as fast as it comes in...yours look delicious! Love the cat Santa and the Valentine one too..are they a all made by the same company?
ReplyDeleteoh your ornaments are darling, i so love the cat and your last santa is so unique~
ReplyDeletecrab is sounding good now isn't after all the heavy holiday foods~
The meal looks fabulous! I wish I was able to get fresh seafood like you do. I bet you miss your Galveston connection in the winter months.
ReplyDeleteIt is so fun to see the Santa's and I look forward to more to come.
I love your Santas and I know I'd love the crabcakes..
ReplyDeleteIt's a wonderful time of the year!
Thank you, friends.
ReplyDeleteSusan, sweet Santas ... the heart one and cat are very unique.
ReplyDeleteWe love crabcakes and make them semi-regularly (at least for us).
I looked at the recipe and it does look interesting .. red pepper and fresh basil are new ingredients in crabcakes for us.
Susan, what is it about the recipe that makes it a 10? (Or is it just "je ne sais quois? )
Hi Cynthia. I think it is the fresh basil and red bell pepper that make these special. Also, the fresh bread crumbs from good French bread, rather than store-bought, give them wonderful texture. Try them and let me know what you think ;)
ReplyDeleteSusan, thank you for the response.
ReplyDeleteLooking at the ingredients that's what I surmised and there's no Old Bay which would change the flavor some. (John's a fan of Old Bay; I'm not.)
I would be so very happy with that menu Susan!
ReplyDeleteSuch sweet ornaments! I couldn't choose a favorite, I love every one of them. :)