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Sunday, October 3, 2010

Rick Moonens signature Crab Cakes

I am huge fan of crab cakes. All kinds. Some are better than others. I had to get my hands on this crab cake recipe, because it is what put Rick on the cooking map. I was thrilled when it was in his book. As always I change things up. As Rick states in his book. "This recipe is a lot longer and more complicated than most, but they are worth every moment of effort you expend in making them." I have a handy husband that takes crab out of the shell for me. But you can go to a fish market and just buy the lump crab meat. Pelly's sells it here in Carlsbad. I think after the hour Randy spent taking it out of the shell for me, we will be getting it at Pelly's from now on, unless we catch it ourselves.

For the Base:
1/2 cups vegetable oil
1 large onion, cut into 1/3-inch diced pieces
1 green pepper cut into 1/3-inch diced pieces
4 large egg yolks
2 TB lime juice
2 TB dijon mustard
1 TB fish sauce
2 tsp tabasco
salt and white pepper

For the cakes:
1 pound lump crab meat
1 TB finely chopped dill
1 TB finely chopped chives
1 TB finely chopped parsley
2 cups gluten free italian bread crumbs
Combine oil, onion, green pepper, and red pepper in a saucepan and bring to a simmer over medium heat until tender (7 minutes)

Meanwhile, combine the egg yolks, lime juice, mustard, fish sauce, tabasco and white pepper in  a large stanless steel bowl. I put mine in the Kitchen aid mixer and put it on medium high wisk. Get a Larger bowl ready by putting iced water in it.
When the 7 minute timer goes off on the oil/vegetable mixter that is cooking, Remove the pan from the heat and immediately starts spooning in the hot oil into the egg mixture that is wisking on the kitchen aid. Add one scoop at a time of oil and veggies and let the egg absorb the oil. The heat of the oil will cook the holks as you go. Once it is all in, remove the kitchen aid bowl and put it on top of the iced water bowl, you are doing this to cool down the mixture. Wisk until mixture is at least room temperature.

Put crab in large bowl. Sprinkle the herbs over the crab and add 1 cup of the base you made. Add 1 cup of bread crumbs. Add rest of base stiring slowly to not break up the crab meat. Add another 1/2 cup bread crumbs.

Mold the crab cakes. I used my metal food mold. Dip each side into bread crumbs and put on a plate. Cover with saran wrap and put in the fridge for at least 1 hour.

Heat oven to 250 degrees. Heat a film of vegetable oil in a skillet or saute pan or over medium heat until it shimmers. Working in batches, brown the crab cakes on both sides, about 2 minutes per side.
Transfer to a cooking stone, or baking sheet. Put platter in the oven for about 5 minutes.

For serving: Slice really thin, cucumbers and scallions, place cake on top of them. Dot green tartar and siracha on plate.

The cakes are really good the next day as a sandwich. I heat up the cakes in toaster oven until warm, then put on a bun with lettuce and tartar sauce. Scrumptious.