Tuesday, March 9, 2010

Croquettes de crabe (Crab Cakes)

Let's be honest. Taking crab out of the shell is not the most fun thing in the world. But I am sorry, nothing is worse than canned crab. Or even worse the artificial crab. It does not take too long to do and I just call it a labor of love. I will love this labor more when I break down and buy better kitchen scissors.  As I said before I got a killer deal on the crab this week.

 Oh what I would do to have a fisherman or crabber bring me fresh seafood every day. But oh well. I know I won't drive to San Diego to the fish market, so Albertsons crab claw it was. I can't wait for June when Devon's dad catches fresh fish. I will be in heaven. Chopping off their heads is not my favorite thing, but I have become used to it. I cannot however kill a live lobster or crab. I will use the husband for that. I am very similar to Julie Powell when it comes to caring for the Crustacean as if it were a pet. Laugh if you must. Once it is dead I am just fine. I just can't handle it looking at me as if it is begging for its life! Ok enough panic. On with the recipe...

Croquettes de crabe (Crab Cakes)

• 2 lb crabmeat, cooked
• 10 ounces italian bread crumbs
• 2 eggs
• 4 tablespoons mayonnaise
• 1 tablespoon siracha
• 4 tablespoons chopped fresh chives
• 2 lemons, juiced
• Salt and pepper, to taste
• 6 tablespoons canola oil
• 1 bunch arugula, washed and trimmed
• Tartar sauce (recipe follows or you can use store bought...perish the thought!)

Directions
In a mixing bowl, combine the crab meat

with the bread crumbs. Add the egg, mayonnaise, siracha, chives, and lemon juice. Season with salt and pepper. Fold the ingredients gently but thoroughly, taking care not to mash the crabmeat. Shape the mixture into 8 uniform patties; they should be moist and just hold together. Roll in breadcrumbs, refrigerate until ready to cook


Coat a skillet with canola oil and place over medium heat (350). Fry the crab cakes until browned, about 4 minutes each side. Serve immediately on a bed of arugula with Tartar sauce.



Tartar Sauce:
1/2 cup chopped green onion
1/2 cup chopped dill pickle
1 cup mayonnaise
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon garlic powder
In a bowl, combine all ingredients. Refrigerate until ready to serve.

If you like crab at all. try these crab cakes. Randy who ONLY likes fresh caught crab in butter and never eats crab cakes LOVES these. He hurt himself eating them and said they were the best by far he had ever had. Let me know what you think!

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