Wednesday, April 10, 2013

Crab Cakes

Crab cakes again using Louis C. Kemp imitation crab with 3% real crab meat.  The Alaskan pollock imitation king crab meat does not work well in this recipe for both texture and taste reasons.  Of course fresh crab is probably available for only four times the price of the Kemp. I bought a bit over 200gm which is about half a pound for two people.

Best to start with a shallot but I didn't have one so I used half an onion diced and caramelized.  To that I added half a stick of celery finely diced and three cloves of garlic smashed and diced. When that was all sweated I put it aside to cool.  

Break the crab up in a bowl so all the lumps are gone.  Mix in 1/4 cup flour then 1/4 cup alpine bread crumbs (or whatever's available) and 1 tsp salt, 1 tsp paprika and some pepper.  Whip an egg and add it with the veggies then mix it all together. If it's still too dry add another egg or a little milk just to moisten it all. Make 4 patties and fry them in plenty of oil.  I had them on just over medium heat so they would brown but not burn.

Served with steamed asparagus and mashed potatoes.  I also made a lemon sauce.  Put 1 tsp flour and 2 tsp oil in a small pan.  Cook the flour taste off for a minute then remove from heat.  Add 1 oz chicken stock and whisk the lumps out.  Add 1 oz lemon juice (1/4 cup total)  and whisk.  Add 1/2 tsp salt and taste. Add lemon and/or salt as needed. Serve over crab cakes and asparagus.  

Fern would have preferred tartar sauce with the crab cakes but the lemon was good enough.  Next time I'll know to make both.  Quick tartar sauce is just mayonnaise and sweet relish. A nice light meal.

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