Friday, September 2, 2011

Crab Cakes

No, I am not dead and I have not been neglecting this blog.  In fact, after some travel and a busy schedule it had been about 3 weeks since I fired the egg up.  So, coming back to it, I decided I needed to do something a little different and very interesting.  On a recent trip to visit some family on the gulf coast we acquired some lump crab claw meat for a very good price.  We kept it frozen and brought about 4lbs back to ATL.  I decided that the first pound must be dedicated to crab cakes.



Prep:
MBH prepped the cakes by mixing the crab meat with some diced red peppers, mayo, and chives.  We scooped them using a large spoon and formed the cakes.  One pound of crab created 10 cakes which we then sprinkled bread crumbs on before placing in the fridge.


The star of the show.


The cakes getting mixed.
The cakes ready to go on.

Cooking:
I preheated the egg and cast iron skillet to 400º and put two tablespoons of olive oil in for each round of cakes.  I let them cook for four minutes per side before pulling them off.



The first batch on.  A couple fell apart.
 
All of the cakes ready to eat.
 
I also threw on a couple of lettuce wedges to get some smoke on our salad.




Notes:
The cakes and salad were excellent.  I had a problem with a few cakes falling apart.  The remedy for this would be to let the cakes sit in the fridge to set for a while.  I will do these again and will let them sit in the fridge for a while longer to avoid any falling apart.  Other than that I would change nothing.


Plated with an MBH created yogurt based crab cake sauce and
an MBH made green goddess dressing on the wedge.


Bonus picture from last night's Tech game 63-21 baby!:



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