Thursday, April 26, 2012

Broiled Crab Cakes

I’ve never broiled crab cakes before; I’ve always sautéed them.   So I was excited to give this recipe a try and compare the two.    I found this recipe on Gojee when I entered crab as an ingredient and the beautiful photo lured me in.

Original Recipe:

Broiled Crab Cakes
1 lb fresh (not canned) crabmeat
10 saltine crackers, crushed
2 tablespoons minced fresh Italian parsley
2 tablespoons finely minced peppedew or pimiento peppers
4 tablespoons mayonnaise
¼ tsp Old Bay seasoning
2 tsp very soft butter

Place all of the ingredients, except the butter, in a large bowl. With a fork, very gently toss the ingredients together until just blended being careful to avoid breaking up the crabmeat too much.

Gently form into 6 slightly rounded cakes and place on a non-stick baking sheet (non-stick aluminum foil works great here). This can be done up to a day in advance and refrigerated, covered, until ready to cook.

Preheat broiler on its lowest setting. Gently spread softened butter on each cake and broil until golden brown and hot throughout. Let sit for 5-10 minutes before carefully removing the cakes from the baking sheet with a spatula.

Serve two of these crab cakes as a main course per person or smaller ones as an appetizer.

Note: The recipe is from Las Vegas Food Adventures Blog, you can check it out here:

My Version:

I did not use “fresh” crabmeat.  I bought some really good lump crabmeat at Costco for $20.

I did not use saltines, instead I used pretzels (that I crushed by foot).  

I did not use the fresh Italian parsley or minced peppedew or pimiento peppers.  Instead I used shallots, garlic, and celery.  

Can you believe this is the first time I have every purchased or used Old Bay seasoning?

I debated using an egg, but decided to try to follow some of the recipe.   I might try it next time just so I can compare.   But it held together pretty well without an egg.

Lump Crab Meat - I love the big chunks!
A little pat f butter.  I think this really helped make the top brown and crispy.

I thought they were very good.   They seemed less greasy from broiling vs. sautéing in oil.   I would definitely use the broiler and a dab of butter again.  As for ingredients, I think that is something fun to play with and you can always use whatever you have on hand (which is what I did in this case).   You can add so many creative things to crab cakes.   For example:  cilantro, jalapenos, cucumber, red onion, white onion, corn, etc…. 

Wine Pairing: I love sparkling wine with crab and suggest a Blanc de Blancs or a crisp white wine. 

Get saucy!  I usually make an aioli to go with the crab cakes as a sauce.  My two favorites are lemon garlic aoili and Sriracha aioli.    As much as I would love to have the time to make fresh mayo for the aioli, I just don’t have that kind of time.  As far as my favorite mayo, I use Hellman’s Light.    

Lemon Garlic Aioli:  Combine: ½ cup mayo, 1 ½ Tablespoon fresh lemon juice, 2 teaspoons fresh minced garlic, a dash of salt, some white pepper, and maybe a dash of cayenne.   You can play with the proportions to taste.    

Sriracha Aioli:  Combine: ½ cup mayo, 1 Tablespoon Sriracha, a dash of salt, and some white pepper.   You can play with the proportions to taste (i.e. if you like it spicy add more Sriracha, or if it is too busy add more mayo).    


I’m curious…… What is your favorite crab cake recipe or ingredient?   And do you usually broil or sauté your crab cakes?

1 comment:

  1. So sorry, sent a comment to the wrong entry!
    I love your crushed by foot photo (in the crabcakes posting)!