CRAB CAKES 2

Truly the best way to make crab cakes is to 1-buy fresh as possible crab, not frozen, 2-drain off liquid but save for another purpose, 3-don’t add bread or cracker filler.
Recipe as seen in our Feb 2020 Dinner Show.

Ingredients:

• 1 pound fresh crab meat

• 2 tablespoons mayonnaise

• 2 teaspoons Flavors of the Sea, or paprika, celery seed, cumin, red pepper, or cayenne

• 1 tablespoon shallots, minced

• 2 tablespoons parsley, minced

• juice of 1/2 lemon, optional

• 2 small piquillo peppers, canned, drained, chopped or, 1/4 cup fresh red bell peppers, minced, optional

Method:

Working over bowl of ice, place drain crab in bowl and pick through crab for shells. Squeeze out more water and save water for other uses. (*) Keep crab in bowl over ice to finish blending remaining ingredients. Combine mayo, seasoning and remaining ingredients and toss gently with crab. Shape into patties 2 inch wide by 1 inch high; refrigerate cakes for a minimum of 30 minutes before cooking.  At service, heat butter & EVOO to coat bottom of skillet. On medium high heat, cook crab cakes until lightly browned on one side. Flip over and heat through about 1-3 min longer.  Spritz with lemon juice, if using.

(*)refrigerate for making fish soup or freeze in plastic zip bag for use later. Use ice cube trays to mix into a seafood Bloody Mary. (just a thought!)