Alright chicos...no more delays! Here she is!
My mother was just in Seattle for the past week for my cousin's wedding. I wish I could have been there to spend time with some of my favorite people - but a responsible young adult has to do what a responsible young adult has to do...not spend money on plane tickets and instead, stay at home and work at Starbucks. Yay, me! I love being responsible.
I am sitting here on my bed drinking one of the best things that I have ever made at Starbucks...a Nutella latte. Seriously, if Starbucks knew what was good for it, this drink would be on their menu by next week!
As I was saying earlier, my mom was in Seattle for my cousin's wedding and she came back with this recipe from my Uncle Dave - from here on out, I am calling it West Coast Crab Cakes!
Growing up I was like every other kid, slightly unsure about eating anything that lived in the water...fish, calamari, lobster, crab... That being said, I was willing to try it all. Most times, I found that I liked it. Fish, however, has been something that has been a long journey towards finally enjoying it. Crab, I have always liked!
There is such a great array of ingredients in this recipe that helps
enhance the already amazing flavors of crab!
The above gadget, a microplane herb mill, is yet another amazing kitchen tool that I have grown to love. What is the most important thing about all of these gadgets that I spotlight on SMAK is the importance of ease. Yes, you may be cutting a few steps here and there by using them, but if it makes your life a little easier, then it is all worth it!
When it comes to actually forming the crab cakes, know that they do tend to fall apart very easily. Hold the crab mixture in one hand and gently form the cakes with the other hand. When coating them with the Panko bread crumbs, do not roll them around. You will no longer have cakes. By sprinkling the panko over the cakes with one hand, you can help ensure that they will keep their shape.
Again, when cooking the crab cakes, keep in mind their flaky properties - they will want to fall apart. It's alright if they do a little, just do your best to keep them together!
Serve the crab cakes with whatever you'd like! I paired it with a simple green salad and bread. I made a remoulade to go on top of the cakes. A remoulade is a simple sauce or condiment, much like a tartar sauce. The recipe below is the one that I used:
4 tablespoons mayo
1 teaspoon pepper
1/4 teaspoon dill weed
Mix the ingredients together, and there you go! A remoulade!
I hope you enjoy this recipe! Keep your eyes out for some more later in the week! Also, don't forget...A Few of My Favorites for August 2012 is still coming!!
West Coast Crab Cakes
1 lb crab shredded
2 tablespoons diced red pepper
1 1/2 tablespoons diced white part of scallion
2 tablespoons chopped parsley
1 large egg
1/2 teaspoon dry mustard
1/4 cup mayonnaise
1/8 teaspoon fresh ground pepper
1/8 teaspoon cayenne pepper
1+ cup panko bread crumbs
- Combine red pepper, scallions, parsley, egg, mustard, mayo, pepper and then crab.
- Divide into eighths, form into cakes, coat with crumbs.
- Heat 2 tablespoons butter in a frying pant until heated (sizzling).
- Cook the cakes for 4 minutes on each side, or until done.