My Dad’s crab cakes are out of this world!! He found this in a seafood recipe book my Mama gave him for Christmas a few years back. Enjoy!!
FOR THE CAKES:
- 12 OZ JUMBO LUMP CRAB MEAT
- 1 TABLESPOON EACH OF FINELY CHOPPED DILL, CHIVES, PARSLEY (NO STEMS)
- 4 SLICES WHITE SANDWICH BREAD (SOMETHING LIKE PEPPERIDGE FARM), CRUSTS REMOVED, PROCESSED INTO CRUMBS
- ABOUT 1 CUP PANKO JAPANESE BREAD CRUMBS
- VEGETABLE OIL FOR SAUTEING
FOR THE BASE:
- 1 ½ CUPS VEGETABLE OIL
- 1 LARGE ONION, CUT INTO 1/3” DICE
- 1 GREEN and RED BELL PEPPER, SEEDED AND CUT INTO 1/3” DICE
- 4 LARGE EGG YOLKS
- 2 TABLESPOONS FRESH LIME JUICE
- 2 TABLESPOONS DIJON MUSTARD
- 1 TABLESPOON FISH SAUCE
- 2 TEASPOONS TOBASCO SAUCE
- FRESHLY GROUND WHITE PEPPER
- COARSE SALT
FOR THE BASE:
Combine OIL, ONION, GREEN PEPPER AND RED PEPPER in a saucepan and bring to a simmer over medium heat. Simmer until vegetables are tender, 7 to 8 minutes.
Meanwhile, combine the EGG, LIME JUICE, MUSTARD, FISH SAUCE, TOBASCO, and WHITE PEPPER to taste in a large stainless steel bowl (setting the bowl on a damp kitchen towel on the counter will help keep it steady while you whisk). Have ready a larger bowl filled with ice and some water.
When the vegetables are tender, remove the pan from heat and immediately start drizzling the hot oil into the yolk mixture, whisking constantly. Begin by pouring in small splashes, incorporating the oil completely each time before adding more. This is just like making a mayonnaise, only a bit quicker. The heat of the oil will cook the yolks as you go and when all the oil has been added, you should have a thick sauce. Scrape in any of the vegetables left in the pan and whisk vigorously for 30 seconds or so.
Set the bowl of sauce into the bowl of ice water and whisk it, spinning the bowl over the ice as you whisk, to cool the crab cake base down quickly. Season with salt and white pepper, taste and correct seasoning if necessary, a lot of pepper is nice. You can let the base sit on ice, whisking once in a while for 30 minutes to 1 hour, or cover it with plastic and put it in the refrigerator.
FOR THE CAKES:
Spread the CRAB MEAT out on a small baking sheet—gently so you don’t break up the lumps- and pick over it to remove any pieces of shell or cartilage. Transfer the crab into a large bowl. Sprinkle the HERBS over the crab, add 1 1/3 cup of BASE and 1 1/3 cup of FRESH BREAD CRUMBS and fold together gently. Try not to break up the pieces of crab. This will start out wet but the breadcrumbs will soften and absorb moisture, and bind the cakes. Your goal here is to add as few bread crumbs as possible, so the crab flavor will rule. Let this mixture sit for about 10 minutes.
Take a bit of crab mixture in your hand and try to shape it. If it holds together, great! If it’s a bit loose, fold in a tablespoon or two more crumbs. Or, if it seems dry, fold in a bit more of the base. Leftover base will keep, tightly covered, for about a week in the refrigerator.
ENJOY!! Share pics if you decide to cook! 🙂