Crab Cakes
Total Time
Prep: 60 min. Cook: 30 min.
Makes
8 servings
Ingredients
TOOLS YOU WILL NEED:
1) 2 Small Bowls
2) Large Bowl
3) Shallow Plate or Pie Pan (for coating/dredging)
4) Baking Sheet
5) Foil
6) Whisk
7) Paring Knife (or other small, sharp, pointed knife)
8) Sharp Knife (for dicing)
9) Rubber Mallet (to crack the crab)
10) Table Fork
11) Rubber Spatula (or other mixing spoon)
12) Sauce Pan
13) Large Skillet/Pan (oven proof)
14) Large Resealable Bag (plastic)
15) Rolling Pin
16) Ice Cream Scoop (for consistent portions)
INGREDIENTS
For Sauce:
1) 1/2 cup Mayonnaise
2) 3 tbsp. Sriracha
3) 1 Garlic Clove (crushed, chopped)
4) 1 pinch Kosher Salt
5) 1 tbsp. White Sugar
For Crab Cakes:
1) 1 Whole Crab (cooked and cleaned, about 2-1/2 lbs of meat)
2) 18 Saltine Crackers
3) 1 Egg (raw)
4) 1/4 cup each, Red & Green Bell Peppers
5) 1 Shallot (diced)
6) 1/2 cup Mayonnaise
7) 1/4c Pickled Jalapenos (diced)
8) 2 Garlic Cloves (crushed, diced)
9) 2 tbsp. Old Bay Se
Directions
MAKE MAYO SAUCE
TIP: Make ahead of time. The sauce needs to rest for at least 30 minutes so the flavors can blend together.
1. Chop the garlic and set aside
2. In a small bowl, add the mayonnaise, sriracha, garlic, sugar and a pinch of salt.
MISC. PREP
3. Line a large baking pan/sheet with foil; set aside.
MAKE THE CRAB CAKES
4. Clean the crab, picking out the meat. (TIP: Watch the video for this easy technique.)
5. Place the crab meat in a large bowl.
6. Dice the bell peppers and the peeled shallot; hold to the side.
7. Dice the jalapenos and cilantro; add to the crab meat.
8. In a separate bowl, crack the egg, add a pinch of salt and beat the egg.
9. To the egg, add the mayonnaise, garlic and Old Bay Seasoning; with a fork, mix gently until combined.
10. Add the egg-mayo mixture to the crab; with a spatula, mix gently until the ingredients are combined.
11. On a medium-high heat, heat olive oil in a sauté pan.
12. Add the peppers, shallots and a pinch of salt; sauté briefly until the shallots become translucent.
13. Cool the bell pepper-shallot mixture; then add to the crab meat.
14. Place the crackers in the plastic bag and seal it. (TIP: Be sure to remove all the air from the bag before sealing.)
15. Run the rolling pin over the bag with the crackers in it until they are finely crushed.
16. Add the crushed crackers to the crab meat and gently mix until combined.
17. In a shallow dish or pie pan, add breadcrumbs.
18. Grab the foil-lined baking pan/sheet.
19. Using an ice cream scoop, scoop some of the crab mixture.
20. Gently flatten (a little) the scoop of crabby goodness.
21. Gently place the crab cake in the breadcrumbs and cover all sides (may need to press the breadcrumbs into the crab cake); place the crab cake on the foil-lined pan/sheet.
22. Repeat the scooping-flattening-breadcrumbing process until done.
23. Place sheet/pan in the refrigerator for at least 1 hour.
COOK THE CAKES
24. Preheat the oven to 400 degrees F.
25. To a large skillet on medium-high heat, add the olive oil; when warm, add the crab cakes.
25. Brown the crab cakes on both sides. (Use care when turning the cakes to prevent breaking.)
26. Place the skillet/pan with the crab cakes in the oven (medium rack), for 15 minutes. (Check periodically.)
SERVE & ENJOY!
27. On each plate, smear or dollop the mayo sauce.
28. Place the crab cake on/near the sauce.
29. Garnish with the green onions and tomato, if you wish.
30. Serve as is or with other sides.
31. Enjoy!
