Wednesday, April 6, 2011

My Crab Cakes

Here is my first recipe, and one of my favourites:

My Crab Cakes: - serves 1 - 2

Bake: 400 – 30 -38 min. in oiled steel baking pan
Makes 4 cakes

½ lb crabmeat (or 2 x 120g tins – rinse then squeeze the moisture out first)
1/3 cup breadcrumbs or cracker crumbs for crab cake mixture, plus
1/3 cup breadcrumbs for breading (panko or half-panko works well)
1 egg
2 tbsp mayonnaise
3 minced green onions or 1 tbsp minced red onion
¼ tsp Worcestershire sauce
¼ tsp all purpose seasoning or seafood seasoning
½ tsp baking powder
½ tsp mustard powder (or 1 tsp Dijon, ½ tsp hot mustard or 1 tsp horseradish)
¼ tsp salt  & ¼ tsp pepper or Spanish paprika
1 tbsp minced orange pepper

Beat egg, add mayo & Worcestershire sauce.
Add crumbs, mustard powder, baking powder, onion & pepper, seasonings & crabmeat.
Shape into patties, coat w/crumbs.
Bake & serve.  (you can freeze half for another meal)

Roasted root vegetables* over baby greens w/Tuscan dressing
Chili mayo (mayo mixed w/chiracha hot sauce & lite sour cream)
Seafood cocktail sauce

*Parboil 5 fingerling potatoes, 1 baby organic turnip (peeled & sliced thickly), 5-6
 baby carrots, and 2 parsnips (peeled & sliced thickly).  Strain, cool, slice
 fingerlings in half.  Toss all w/olive oil, salt, rosemary & Spanish paprika or
 black pepper.  Put in preheated, oiled pan.  Bake for 40 minutes at 400.  

After the veggies have been in the oven for 10 minutes, put the crab cakes
in the oven in a preheated, oiled pan & continue baking for 30 more minutes,
turning the crab cakes & vegetables after 15 minutes.  The whole thing may
need another 8-10 minutes after the recommended time.

This was excellent and provides another meal (2 crab cakes and half the roasted
root vegetables).

To freeze & reheat:

Freeze uncooked breaded crab cakes and half the root vegetables.  Cook directly from the freezer:

Preheat oven to 400°.  Put 2 lightly oiled metal pans in oven for 8 minutes. 
Add crab cakes to 1 pan; turn over so that both sides are lightly oiled, or lightly spray with oil.
Add root vegetables to other pan, cover.
Bake for 30 minutes, turning once after 20 minutes and uncovering the root vegetables at the same time. 
Bake for an additional 5-8 minutes if needed.

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