The
secret to a good crabcake is to work as little as possible with the
mix, and to form the cakes as lightly as possible. The result is
a delicate cake that allows the flavor of the crab to come
through. Of course, a high quality crab meat is also
essential.
I prefer to use Jonah crab meat for my cakes.
Jonah is a continental shelf crab, and the meat is sweet and incredibly
flavorful. Ask your fishmonger to get it fresh for you.
Locally in eastern Massachusetts I know it is distributed by Dole &
Bailey, Inc., available freshly cooked under their label, and it is as
good a crab as you'll find. Don't waste your money on that pasteurized
in the can crab . . . it's not even close in flavor comparison.
For 20 cakes
5 tb mayonnaise
2 tb Dijon mustard
2 eggs
1 bunch fresh chives, chopped
1/2 tsp Tabasco sauce
3 cups Ritz crackers
3 tb fresh squeezed lemon juice
2# fresh cooked Jonah crab meat
Mix
together in a bowl the mayonnaise, mustard, eggs, Tabasco sauce, chives
and lemon juice. As you add the Ritz crackers to the mix, crumble
them coarsely in your hands. Fold in the crab meat until blended
thoroughly, but do not overmix.
Gently
form a generous tablespoon of the mix into a cake about an inch and one
half in diameter, and about 3/4 inch in thickness. You should get
about 20 cakes from this mix.
Heat
a saute pan on medium high, and then add a little canola oil to coat
the surface. (remember: hot pan, cold oil, food doesn't
stick) Let the oil come up to temperature, and add a couple of
the cakes at a time. You're looking for a little crispness in the
browning on each side. The reason you're keeping them in the 3/4
inch thickness is so the time it takes to brown crisp is also enough
time to heat through.
You've
a lot of options for sauces, and the choice depends on your
taste. Whether it is a Cajun remoulade, or a tomato-based
cocktail sauce, or a grainy mustard beurre blanc, these cakes will
stand up nicely. They're also good just as they are. Hope
you'll enjoy them.
And, again, GO PATS!
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