Tuesday, February 17, 2009
Crab cake recipe
8oz of crab meat (really doesn't matter what size)
4-6 oz of Panko bread crumbs (probably even less)
one small onion diced fine
2 cloves of garlic crushed
salt and pepper
2 eggs separated
2 tablespoons of olive oil
I start by beating the egg yolks with the mustard, lime juice, garlic, till pale yellow and thickened. I then add all the other ingredients except the egg whites and panko. Fold to combine. Add just enought bread crumbs to make the mixture somewhat mealy, then add just enough egg white to make it all come back together. The goal is to have a mixture that doesn't particularly like to be in a shape.
I pan fried these,
and finished them in the oven, but have made them in the oven all the way before. (Which works great for smaller cakes like for a party). Easily feeds 4.
I served our dinner with some mixed vegetables and we drank a spanish Cava (which I originally had bought for Valentines day to eat with the souffle, but we forgot it!)