| Crab Cakes |
From "Ask DIY"
episode ADI-510 |
|
|
|
advertisement
|
 |
|
Crab Cakes -- serve them with coleslaw and sliced tomatoes, topped with dollops of Remoulade Sauce.
|
Q: I've moved from Maryland recently and haven't been able to find a decent crab cake. Can you provide a recipe so I can make my own? A: (Chef Paul Sturkey, DIY Cooking expert) I sure can! Crab cakes are big sellers in my restaurants. Be sure to get good-quality crabmeat -- I use jumbo lump crabmeat that hasn't been broken up or processed too much. Also, be sure to mix all the other ingredients thoroughly before adding the crabmeat. Ingredients:
1/2 cup red onion, diced
1/2 cup mayonnaise
1/3 cup Dijon mustard
2 tsp. capers, diced
1 tsp. horseradish
1/2 cup finely ground soda crackers
Salt and pepper to taste
1 pound jumbo lump crabmeat (pick through the crabmeat to double-check for shells and sinews)
2 Tbsp. olive oil and 2 Tbsp. unsalted butter (for sauteeing)
2 cups mayonnaise
1 hard-cooked egg, chopped
1/2 cup sweet-pickle relish (or dill-pickle relish, if you prefer)
1/4 cup onion, diced
Salt and pepper
2 Tbsp. capers
1/4 cup ketchup
1Tbsp. Cajun spice (for more heat, you may add cayenne pepper to taste)
Juice of 1/4 lemon For Crab Cakes: - Combine first 7 ingredients, omitting crabmeat at this point.
- Fold crabmeat into mixture, being careful not to break up chunks of meat.
- Refrigerate mixture for 20 to 30 minutes.
- Hand-form cakes into 2-ounce patties (or use a metal ring for uniform cakes).
- Heat olive oil and butter in a skillet, then pan-saute cakes 2 to 3 minutes on each side.
- Serve with Remoulade Sauce.
For Remoulade Sauce: Combine remaining ingredients. Mix thoroughly and serve atop Crab Cakes. Q: Are there health benefits to using an iron skillet as opposed to a stainless or coated skillet? A: There are some small benefits, but the transfer of iron to food is going to take place when the cooking time is long, not when food is heated in the skillet for a brief period. Q: If a recipe calls for dry mustard , can mustard from a jar be used instead? A: Not really. Dry mustard is a spice; prepared mustard isn't -- it has all sorts of additives such as beer, wine, etc. So they're really two different products altogether. Q: What is the best way to reheat cooked steak? A: Run some lettuce leaves under cold water, then wrap them around the piece of steak. Pop the lettuce-wrapped meat onto a cookie sheet and place in an oven that's been preheated to about 375 degrees, and in about 10 to 12 minutes you'll have a piece of steak that tastes as if it were just cooked.
RESOURCES :
Great American Seafood Cookbook
Model: 0894805789
Author: Susan Herman Loomis
(1998)
Workman Publishing Co. Inc.
New York, NY 10003-9555
Phone: 212-254-5900
Fax: 212-254-8098
Marinades: Dry Rubs, Pastes and Marinades for Poultry, Meat, Seafood, Cheese and Vegetables
Model: 0895945312
Author: Jim Tarantino
(1992)
The Crossing Press
Watsonville, CA 95019
Phone: 408-722-0711
Fax: 408-772-2749
Website: www.crossingpress.com
Seafood Cooking for Dummies
Model: 0764551779
Author: Leslie Bloom and Marcie Ver Ploeg
(1999)
Ruminator Books
St. Paul, MN 55105
Phone: 651-699-7038
Fax: 651-699-7190
Email: books@ruminator.com
| 
)
