Thursday, January 22, 2009

Thursday Edibles - Crab Cakes with Mustard Mayonnaise

I will post a new recipe every Thursday - just in time for you to try something delicious over the weekend! Good seafood is hard to come by, so I thought I'd start out with a recipe that never disappoints.

This is my absolute favorite crab cake recipe! I originally found it on epicurious.com and amended it a bit. I’ve made it multiple times, and it has always come out absolutely delectable!

These cakes can be made regular or mini size (see note at the bottom of the post). My husband no longer orders crab cakes at restaurants – he says they’re not as good as the homemade ones!

Ingredients

For crab mixture:
1 minced red, yellow or orange bell pepper
2 table spoons canned corn (optional)
1 teaspoon vegetable oil
1/3 cup mayonnaise
1 egg yolk
1 1/2 tablespoons stone-ground mustard
1 to 2 teaspoons fresh lemon juice
3/4 teaspoon dried tarragon, crumbled (fresh chopped if available)
1 pound jumbo lump crab meat, picked over (I usually get a 1-pound container of jumbo lump blue crab meat at Sam’s Club)
bread crumbs

For mustard mayonnaise:
1/4 cup mayonnaise
2 1/2 teaspoons stone-ground mustard
1/4 teaspoon fresh lemon juice, or to taste
1/2 stick (1/4 cup) unsalted butter, melted

Preparation

1. Make crab mixture:
In a small non-stick skillet sauté bell pepper and onions in oil over moderately high heat, stirring, 2 minutes, or until softened and golden. In a bowl whisk together mayonnaise, yolk, mustard, lemon juice, tarragon, corn and bell pepper. Stir in crab and salt and pepper to taste gently but thoroughly. Chill crab mixture, covered, at least 1 hour and up to 1 day.

Form crab mixture into slightly flattened 1-inch round patties of desired size* and gently coat with bread crumbs, transferring to a shallow baking pan. Chill crab cakes, loosely covered with wax paper, at least 2 hours and up to 4.

*The number of crab cakes will vary, depending on the size.

2. Make mustard mayonnaise:
In a small bowl whisk together mayonnaise, mustard and lemon juice. (Mayonnaise may be made 3 days ahead and chilled, covered.)

3. Cook crab cakes:
Preheat oven to 450°F.

Drizzle a scant 1/3 teaspoon butter on each crab cake and bake in middle of oven until crisp and cooked through, about 20-25 minutes. Serve crab cakes with mustard mayonnaise.

Mini-crab cakes

For a wonderful treat to serve at a party, use this recipe to make mini-crab cakes (as shown in the picture)! Follow the above instructions, with two exceptions in Step 3:

Drizzle a scant 1/4 instead of 1/3 teaspoon butter on each crab cake.
Bake the crab cakes for 15 minutes instead of 20-25 minutes.

Enjoy!

4 comments:

  1. These look wonderful Janna, I can't wait to try them. Thanks for sharing your recipe!

    ReplyDelete
  2. Wow... I'm already drooling! :D' Lucky hubby. haha.

    PS: Thanks for the vote in my poll!

    Cheers~
    Rheea

    ReplyDelete
  3. Wow! This sounds like something I must try. I have never made crab cakes before. Thanks for sharing this recipe!

    ReplyDelete