Best Crabcakes EverFrom lillyann 8 years ago
- 1.7 pounds Live Dungeness crab (or not live, your option) shopping list
- 1 cup mayonnaise shopping list
- 1/4 cup extra-virgin olive oil shopping list
- 1/4 cup plus 2 tablespoons grapeseed oil shopping list
- 1 1/2 tablespoons fresh lemon juice shopping list
- Cayenne pepper shopping list
- 1 garlic clove, peeled and chopped shopping list
- fine sea salt shopping list
- 1 cup finely crushed saltine crackers (3 1/2 ounces) shopping list
- 1 large egg, lightly beaten shopping list
- 1 tablespoon Dijon mustard shopping list
- 1 tablespoon worcestershire sauce shopping list
- 1/2 teaspoon Tabasco sauce shopping list
How to make it
- For the Crab:
- To assure it will be alive when you begin, purchase your Dungeness Crab live on the date you plan to proceed. Think in terms of about 1.7 pounds. Bring a pot of salted water to a full boil, then toss your crab into it. When the water has returned to boiling, cover partially and let continue to boil for 18 minutes. Remove crab with tongs or dump into a colander, then apply cold running water or ice, preferably both, till cooled down. Pull of claws and legs. Use mallet, nutcracker, and knife as needed to remove meat from legs, knuckles, and claws. Pull open the shell from the body, remove and discard viscera, then use your fingers to remove the white lump meat. All told, you should end up with about 1 pound of meat. Then you will need the following:
- In a medium bowl, whisk the mayonnaise. Gradually whisk in the olive oil and 1/4 cup of the grapeseed oil. Add the lemon juice and season with cayenne. Transfer 1/2 cup of the mayonnaise to a small bowl and reserve. Using the flat side of a chef's knife, mash the garlic to a paste with a generous pinch of salt. Whisk the garlic paste into the medium bowl of mayonnaise, then transfer the aioli to a serving bowl.
- In a large bowl, gently mix the crabmeat with the cracker crumbs, egg, mustard, Worcestershire sauce, Tabasco and the reserved 1/2 cup of mayonnaise. Shape the mixture into six 1-inch-thick crab cakes and transfer to a wax paper-lined plate. Refrigerate until firm, at least 20 minutes.
- Preheat the oven to 400°. Heat the remaining 2 tablespoons of grapeseed oil in a large cast-iron skillet. Add the crab cakes and cook over moderate heat until golden on the bottom, about 4 minutes. Carefully flip the crab cakes, then transfer them to the oven and bake until golden and cooked through, about 10 minutes. Transfer the crab cakes to plates and serve with the garlic aioli.
- NOTE: Cocktail Match = Margarita made with fresh grapefruit juice!
- WINE: Rueda, in northwest Spain, is known for its refreshing whites made from the native Verdejo grape. They're just the thing for these flavorful crab cakes. Try the crisp Verdejo-dominant 2004. Basa, from star winemaker Telmo Rodriguez, or the lightly herbal, zesty 2004 José Pariente.
The Cooklillyann Chicago, IL
The Rating9 people
Now to get some crab meat, this is really close to my recipe, I bet yours is better.. great post!shirleyoma in Cove loved it
Lilly thank you for being the invite to be your cooking buddy,I look forward to trying your recipes and hopefully you will find some of mine that meets your liking.
I LOVE crab cakes and this recipe look fabulous I am definately going to try thi...morecaramia in loved it
Uh oh...the best ever...lol, Lillyann you might stir up some controversy here...them East Coast people might have something to say. JK
Your directions were spot on...now thats how you show people how to make something. 18 minutes...I love...morecraners in Coarsegold loved it