YOU GOTTA LOVE CRAB CAKES YOU GOTTA LOVE CRAB and if you don't you might after you taste this mouth watering recipe.
A Little Crab Cake History: Originally introduced to the colonies by English settlers the term crab cake dates back to 1930 when the word was used in a New York World's Fair Cookbook, in Crosby Gaiges, New York and they were called "Baltimore Crab Cakes" suggesting their popularity in the South.
A crab cake is basically a mixture of crab and other ingredients, including bread crumbs, rolled into a patty and fried to a golden brown. The crab meat is the star of this recipe and while it's best to use real crab with this recipe it is perfectly acceptable to use the much less expensive immitation crab meat.
I have made crab cakes from at least four different recipes and I have been disapointed every time. I think that the key to make a great crab cake is to make sure that the bread crumbs do not overpower the crab meat. The CRAB is always the star of this recipe, it should never be overshadowed. The perfect crab cake is crispy and golden on the outside, while moist and crab meaty on the inside.
In this recipe I have added some ingredients and a few twists on the traditional ones. First I have added fresh salmon. The Salmon compliments the crab and the combination of the two flavors together is wonderful. I also substitute cilantro for the traditionally used parsley. Cilantro has a more aromatic flavor that compliments the crab and salmon and gives an extra zing.I also add green onion, the green onion has a unique flavor that really blends well with the flavor of the crab and salmon. Crab cakes are so delicious and very easy to make.
Crab cake serving suggestions:
* Appetizer
* Main Course for lunch or dinner serve with salad or Parmesan Pasta (see recipe below--quick and easy)
* A snack
* Even breakfast (no kidding)
Traditionally crab cakes are served with a sauce or salsa of some sort. That is not my preference, because I do not want to overshadow the crabbiness (is that a word?). But you may add any condiment that suits your fancy.
Active prep time: 15 minutes; Inactive prep time:1 hour; Cook Time:About 20 minutes
THE RECIPE
Ingredients:
1 lb crab meat (real or imitation) *if using real crab pick out all shells
1/2 lb fresh salmon (can be prev. frozen) - chopped into nice size chunks
3-4 stalks of green onion, white and green parts----finely chopped
1/2 cup Cilantro no stalks----medium fine chop
2-3 cloves of garlic----very finely chopped (can substitute 1tsp garlic powder)
1 teaspoon of salt
1 tablespoon of fresh lemon juice (can substitute concentrate)
3/4 cup mayonnaise
11/2 cups Garlic Croutons----finely crushed (can substitute any finely chopped bread crumbs)
1/2 cup canola oil (can use any oil for frying that you prefer)
MIXING: In a large bowl mix together all ingredients, except for the oil and crushed croutons. Mix slowly and gently, the crab and salmon should remain in large chunks. Do not add the bread crumbs to the mixture, this is the secret of great crab cakes. The bread crumbs are only used as a coating not a part of the inside, or else the crab will be lost and you will have mostly cake.
LET CHILL: Cover and refrigirate the mixture for at least 45 minutes, this will allow the ingredients to meld together and make for easier patty making.
MAKING PATTIES: Place the crushed croutons in a bowl or shallow dish.Use a large cooking spoon to scoop out a glob of the mixture and knead together carefully using your hands, patties should be medium sized, smaller than your palm or can be much smaller if you are making this for appetizers. Place the patty into the crushed croutons dish and pat on both sides until patty is covered. Place the patty on a separate plate. Continue till the mixture is gone. Yields: At least 6 regular patties or 8-10 small patties.
It is best to let the prepared patties chill for about 15 minutes in the refrigerator, but if you don't have the time you can go ahead and fry them immediately.
COOKING: Heat the oil in a pan, add patties to VERY hot oil and fry both sides. Do not OVER FRY, you want a nice deep golden color. Place cooked patties on plate with paper towel liner to absorb excess oil. Serve.
EASY PASTA SIDE DISH:
Pasta of your choice (fettucini, linguini, angel hair (capellini))
1 stick butter or margarine
1/2 cup (or more) parmesean to taste
Cook pasta, drain, but do not rinse with water, add butter (or margarine) and parmesean cheese right away while pasta is steaming and mix together. A sauce will form and coat the pasta. Serve and Enjoy!!
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Contributor's Note
If you serve these at a gathering or dinner party your guests will love it!
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