California Central Coast Recipes
Crab Cakes Romantic Table Style
Crab Cakes Romantic Table Style is a recipe that even if you're following the Lenten practice of abstinence during Lent, you could serve it for company or a party. These little cakes are so easy to throw together-especially if you already have the crab meat. Our recipe is so simple you can practically throw this together on a whim! We also have a very simple sauce recipe to accompany them. -So delicious!
During Winter and early Spring, crab is at its peak and its cheapest so take advantage of its availability. If fresh crab meat is not available, Trader Joes and many large supermarkets seafood departments carry a better line of freshly-canned crab meat that requires refrigeration. (Much better than the non-refrigerated canned crab in the "tuna-fish and anchovies" aisle!) If you use the "better-canned" version, or you already have done the work of de-shelling the crab meat from a whole fresh crab this recipe is a snap to throw together and SO-O good! -As good if not better than what restaurants serve!
Preparation time: 15 minutesCooking time: 15 minutes
1 cup crab meat , flaked
2 Tablespoons unsalted Butter
1/3 Cup White onion , peeled and finely chopped
1/3 Cup Red Pepper , cleaned, seeds removed and finely chopped
1 teaspoons dried Thyme
1 Cup Soft Bread Crumbs ,Use a firm bread like a Pugliese.
1/4 Cup Heavy cream
2 Tablespoons Prepared Dijon mustard
4 Tablespoons Italian parsley , washed, patted dry and chopped
1 Tablespoons Lemon juice
1 Large Egg
1 teaspoons Dry Mustard
Salt and Pepper
1/2 cup Dry Bread Crumbs.
1/4 cup Extra Virgin Olive Oil
For the Sauce
1/2 cup Mayonnaise , generous amount
1 Tablespoons Dijon mustard , generous or to taste
1 clove Garlic , peeled, pressed and minced
1 Tablespoons Lemon juice
1 For the sauce mix the crushed garlic, Dijon Mustard and lemon juice with the Mayonnaise. Taste and correct seasonings.
2 To prepare the crab cakes, in a skillet over medium heat, melt the butter. When just foaming add the chopped onion, red pepper and thyme and saute until the onion and pepper are softened. Remove the pan from heat. Mix in the crab meat and bread crumbs. Allow to cool a bit.
3 Beat the egg and mix into the crab and bread crumb mixture. Add the Dijon mustard, cream, dry mustard, parsley and lemon juice and mix well. Add Salt and Pepper to taste.
4 Divide the mixture into 6 to 8 patties or cakes (about 1/3 to 1/2 cup each). Place the dried bread crumbs on a plate and lightly press each cake, both sides, into the dried bread crumbs just enough to cover each side.
5 Heat the olive oil in a large skillet over medium heat. Place the cakes in the skillet without crowding and saute the first side for two minutes or until golden brown on the bottom. Flip the cakes and saute for another 2 minutes. Then reduce the temperature to low heat, cover and cook for another 4 to 6 minutes until completely done in the center.
6 Serve immediately with the sauce on the side.
These crab cakes will go well with just about any dry white wine. They are especially good with a Marsanne or other Rhone style white wine.