JuliaA crab cake recipe in Eric Ripert’s Seafood Simple excellent cookbook. And a 1 lb can of crab meat in my fridge.
At first, the idea of deep frying put me off — cleanup, all this oil mess. And the thought of a burger — even a crab cake burger — was not too appealing at the moment. The craving was for a pure crab cake without distractions.
Then I saw a tiny 1 qt pot on my cooktop and a Japanese sieve hanging above it. That sieve is brilliant — 3.5” in diameter, absolutely flat, with a handle set at a 90° angle.
And who is going to watch whether I am going to use a bun or not?
Glad the reluctance didn’t stop me and I shaped the cakes as soon as I got home. It was very little oil for my tiny pot to fully immerse the patty. The sieve proved to be a reliable sturdy lift. Very little splatter and minimal cleanup. The process truly lived up to the title of the book.
Four crab cakes were done in under 15 minutes. They came out fluffy, delicious, and held together beautifully after that time in the fridge.
For 1 lb can crab lumps, there were:
— 1 Tbsp Dijon mustard
— 2 tsp lemon juice
— 1/3 cup mayo
— 1 cup panko
— salt and white pepper
And some more panko for coating.
Before frying them individually for 3 min each at 350°F, an hour or so in the fridge for shaped and coated cakes really helped them hold together in bubbling oil.
#food #cooking #crabcake #seafoodrecipe #homemade #deepfrying
At first, the idea of deep frying put me off — cleanup, all this oil mess. And the thought of a burger — even a crab cake burger — was not too appealing at the moment. The craving was for a pure crab cake without distractions.
Then I saw a tiny 1 qt pot on my cooktop and a Japanese sieve hanging above it. That sieve is brilliant — 3.5” in diameter, absolutely flat, with a handle set at a 90° angle.
And who is going to watch whether I am going to use a bun or not?
Glad the reluctance didn’t stop me and I shaped the cakes as soon as I got home. It was very little oil for my tiny pot to fully immerse the patty. The sieve proved to be a reliable sturdy lift. Very little splatter and minimal cleanup. The process truly lived up to the title of the book.
Four crab cakes were done in under 15 minutes. They came out fluffy, delicious, and held together beautifully after that time in the fridge.
For 1 lb can crab lumps, there were:
— 1 Tbsp Dijon mustard
— 2 tsp lemon juice
— 1/3 cup mayo
— 1 cup panko
— salt and white pepper
And some more panko for coating.
Before frying them individually for 3 min each at 350°F, an hour or so in the fridge for shaped and coated cakes really helped them hold together in bubbling oil.
#food #cooking #crabcake #seafoodrecipe #homemade #deepfrying
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Alair The Phoenix
Jason Coleman