This dinner is reminiscent of what Mr. J and I had when we went to Christy's restaurant (here in Miami) a few months earlier. I wasn't really interested in ordering an appetizer then, but Mr. J suggested that we get the crab cakes. So I thought, why not? And you know what -- I wished I had the crab cakes for dinner. They were oh soooo good. I think I liked it better than the steak... hahaha.. I just fell in love with their crab cakes and since then, I've vowed to try making my version that I hope would come close to the one we had in that restaurant.
But looking for a good crab cake recipe was a mission. Oh, don't get me wrong, there's ton of recipes out there.. It's just choosing the right one that would get me close to what I had at Christy's proved to be not an easy task. In the end, I had 3 different recipes at hand which I kind of combined to come up with my own version.
I don't know if I even came close to Christy's crab cakes, but this sure was delish. I got a thumbs up from the hubs -- which was all I needed for my efforts to be worthwhile!
1 lb crab meat, picked free of shells
1/3 cup panko (japanese breadcrumbs), plus more for dredging
1-1/2 tbsp Emeril's Essence or Old Bay Seasoning
3 tbsp c finely chopped onions
1 stalk scallion (green and white parts only), finely chopped
1/4 cup pimiento
1/4 cup finely chopped red bell pepper
2 tbsp mayonnaise
1 egg, lightly beaten
1 tsp Worcestershire sauce
2 cloves garlic, finely chopped
1 tbsp lemon juice
1 tsp salt
1/4 tsp freshly ground black pepper
1-2 tbsp butter
Olive oil, for sauteeing
1. In a large bowl, mix together all the ingredients except the crab meat, butter and olive oil.
2. When thoroughly mixed, add the crab met. Mix together gently, being careful not to break apart the lumps too much.
3. Using hands, shape the mixture into patties.
4. Place patties in a wax paper lined plate.
5. Refrigerate for 15-20 minutes (or longer).
6. Heat olive oil and butter in a large skillet over medium heat.
7. Take out crab cakes from fridge and dredge patties with panko.
8. When oil is hot, gently pace crab cakes, in batches, in pan and fry till golden brown, about 4-5 minutes on one side.
9. Carefully flip crab cakes and fry on the other side until golden brown, about 4 minutes.
10. Serve with Dijon sauce (recipe follows)
1 tbsp vegetable oil
1 small shallot, minced
1 small garlic clove, minced
pinch of kosher salt
pepper to taste
1 cup white wine
2 tbsp Dijon mustard
1 tbsp butter
1. Saute shallot and garlic in vegetable oil over medium heat, till shallot is transluscent.
2. Add wine to deglaze pan. Reduce liquid for 30 sec to 1 minute, or till wine is half its original amount.
3. Add mustard, salt and pepper. Bring to boil.
4. Remove from heat. Add butter. Stir. Serve with crab cakes.