February 13, 2012
in-backyards: Russell surprised me with crab cakes for dinner. You should be jealous. Very, very jealous. These were delicious. I adapted my recipe from Mark Bittman’s How to Cook Everything. 1 pound fresh lump crabmeat, picked over for cartilage (I used 18 oz) 1 egg 1/4 cup chopped red bell pepper 1/2 cup chopped scallion 1/4 cup mayonnaise  1 tablespoon Dijon mustard 1 tablespoon Old Bay seasoning Salt and freshly ground black pepper 2 tablespoons bread crumbs, or as needed About 1 cup all-purpose flour for dredging 1 tablespoon Curry powder 2 tablespoons peanut, extra virgin olive, or vegetable oil 2 tablespoons butter or more oil 1. Mix together the crabmeat, egg, bell pepper, scallion, mayonnaise, mustard, Old Bay, and some salt and pepper. Add enough bread crumbs to bind the mixture just enough to form into cakes; start with 2 tablespoons and use more if you need it. 2. Refrigerate the mixture until you’re ready to cook (it will be easier to shape if you refrigerate it for 30 minutes or more, but it’s ready to go when you finish mixing. (I had to add more bread crumbs after 30 minutes were up, and I formed patties at that time and chilled them for 15 minutes.) 3. Season the flour with salt and pepper and add some curry powder. Heat a large skillet, preferably cast iron, over medium-high heat for 2 or 3 minutes. Add the oil and butter and heat until the butter foam subsides. Shape the crabmeat mixture into 1-inch-thick cakes, dredge each in the flour, and cook, adjusting the heat as necessary and turning once (very gently), until golden brown on both sides, about 5 minutes per side. Serve with lemon wedges and/or tartar sauce (or nothing at all). Next time I may have to try this Mark Bittman recipe.

in-backyards:

Russell surprised me with crab cakes for dinner. You should be jealous. Very, very jealous.

These were delicious. I adapted my recipe from Mark Bittman’s How to Cook Everything.

1 pound fresh lump crabmeat, picked over for cartilage (I used 18 oz)

1 egg

1/4 cup chopped red bell pepper

1/2 cup chopped scallion

1/4 cup mayonnaise 

1 tablespoon Dijon mustard

1 tablespoon Old Bay seasoning

Salt and freshly ground black pepper

2 tablespoons bread crumbs, or as needed

About 1 cup all-purpose flour for dredging

1 tablespoon Curry powder

2 tablespoons peanut, extra virgin olive, or vegetable oil

2 tablespoons butter or more oil

1. Mix together the crabmeat, egg, bell pepper, scallion, mayonnaise, mustard, Old Bay, and some salt and pepper. Add enough bread crumbs to bind the mixture just enough to form into cakes; start with 2 tablespoons and use more if you need it.

2. Refrigerate the mixture until you’re ready to cook (it will be easier to shape if you refrigerate it for 30 minutes or more, but it’s ready to go when you finish mixing. (I had to add more bread crumbs after 30 minutes were up, and I formed patties at that time and chilled them for 15 minutes.)

3. Season the flour with salt and pepper and add some curry powder. Heat a large skillet, preferably cast iron, over medium-high heat for 2 or 3 minutes. Add the oil and butter and heat until the butter foam subsides. Shape the crabmeat mixture into 1-inch-thick cakes, dredge each in the flour, and cook, adjusting the heat as necessary and turning once (very gently), until golden brown on both sides, about 5 minutes per side. Serve with lemon wedges and/or tartar sauce (or nothing at all).

Next time I may have to try this Mark Bittman recipe.

7:28am
(Notes: 12)
  
Filed under: Food Cooking Crab Cakes Maryland 
  1. justamanandhisblog reblogged this from in-backyards and added:
    These were delicious. I adapted my recipe from Mark Bittman’s How to Cook Everything. 1 pound fresh lump crabmeat,...
  2. useyourindoorvoice said: Those look amazing!
  3. brighteryellow said: Crab cakes and latkes? Man.
  4. xcaroline said: *drools*
  5. in-backyards posted this