Friday, January 2, 2009

Spicy Crab Cakes

2008 left with a bang here on Cape Cod!
8 inches of snow and a New Year Day with record low temperatures! But who's complaining? Certainly not me! I love snow and the cold temperatures do not scare me. Too cold to go outside, maybe, but nice if you plan to do nothing but read or watch a couple of old movies and have a soaring fire in the fireplace.

New year's Eve was a lot of fun! We spent it with our friends the Wunders and played Guitar Hero with the kids!

And of course we cooked and ate, and drank Champagne!

Bob made some Crab Cakes that were the best I have had so far! And it is my first recipe for you in 2009!
Happy New Year!!!!

Spicy Crab Cakes

2 Tbsp butter
1 cup yellow onion, finely chopped
1 1/2 stick celery, finely chopped
1 red bell pepper, finely chopped
1 yellow bell pepper, finely chopped
1 pinch of salt
Cayenne Pepper, to taste
3 cloves of garlic, finely chopped

1 Lb lump crab meat, picked over for shells
1/4 cup scallions, green parts only, chopped
1/3 cup Parmesan cheese, finely grated
2 Tbsp fresh parsley, finely chopped
3 Tbsp mustard
3 Tbsp fresh lemon juice (1 lemon)

1/2 cup mayonnaise (try to make your own, it is so much better!!!)
Worcestershire sauce, to taste
Hot sauce, to taste

Old bay seasonings, to taste
1/4 cup of flour

2 eggs for egg wash
1 Tbsp water
1/4 cup vegetable oil

1 1/2 whole wheat Panko breadcrumbs

Melt the butter in a medium saucepan, over medium heat. Add the onion, celery and bell peppers; season with salt and Cayenne pepper. Cook, stirring occasionally, until vegetables are soft and golden, about 5 minutes. Add the garlic and cook for another 2 minutes. Let cool for a few minutes.

In a large mixing bowl, combine the crab meat, green onion, Parmesan, parsley, mustard and lemon juice.

In another bowl, combine the mayonnaise, Worcestershire and hot pepper sauce.

Add the vegetables to the crab bowl and mix to blend. Add the mayonnaise mix and 3/4 cup of the Panko breadcrumbs.

Divide the crab mixture into 10 equal portions and form into 1-inch thick patties.

In a shallow bowl, combine the flour and Old Bay. In another bowl, whisk the eggs and the water. In a third bowl, combine the remaining 3/4 cup of breadcrumbs with some Old Bay.

Dredge the crab patties in the seasoned flour, tapping off excess, then in the egg wash and finally in the seasoned breadcrumbs, coating evenly.

In a large saute pan, heat the oil. Gently lay the cakes, 3 or 4 at a time, and fry until lightly golden, about 4 minutes on each side.

Drain on paper towels and serve with a mixed salad. Drizzle with Chipole Ranch Dressing and a bit of lemon juice!

Cakes can be made ahead and reheated in the oven at 350F for about 15 minutes.

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