Fiesta Friday is upon us again. I had a blast co-hosting with Ngan for last week’s edition. I can’t thank Angie from the Novice Gardener enough for allowing us to step in and take over for the week! There were so many delicious foods, along with a few great entertaining ideas shared among the group. Time to head over and see what this week will bring. This week our co-hosts will be Prudy, of Butter, basil and breadcrumbs and Indira, of I’ll Cook, You Wash. Thanks ladies, hope you have as much fun as I did!
Crabby Patties happen to be one of my favorite warm weather meals. A weary mind and body [after a big Easter dinner] paired with brilliant weather encouraged this simple, Monday dinner. We had a guest for dinner and I really didn’t want to serve left-overs. The crabby patties paired with a cabbage/kale slaw, rice and fresh berries appeased my “I need a lighter meal” attitude.
I want to taste the Crab in these. I use minimal filler, as well as light seasonings. I’ve tweaked and adjusted the recipe over the years to reach the consistency that allows a final product that holds together and is flavorful. A light dredging in flour before cooking, encourages a nicely browned exterior, while protecting the delicate crab meat from drying out.
Looking for a great appetizer? Simply make smaller patties, about 2 dozen total, for a perfect pop-in-your mouth party food. Mini crabby patties can be made ahead of time and warmed in a 375ºF oven for 10 minutes or so.
1 pound jumbo lump crab meat, fresh or pasteurized
1 large egg
1/2 cup mayonnaise
1 Tablespoon Worcestershire sauce
1 Tablespoon Dijon mustard
1 teaspoon Old Bay seasoning
1 teaspoon fresh lemon juice
1-1/4 cups breadcrumbs
1/4 cup flour, for dredging patties
2 Tablespoons unsalted butter
1 Tablespoon canola oil
Lemon wedges for serving
Drain the crab meat, if necessary, and pick through it for shells. In a medium mixing bowl, gently toss the breadcrumbs and crab, being careful to not break up crab meat lumps; set aside.
In a small bowl, whisk the egg, mayonnaise, Worcestershire sauce, mustard, Old Bay seasoning and lemon juice. Pour the mixture over the crab and breadcrumbs; mix gently [using your hands or a rubber spatula] until well combined.
Scoop the crab mixture into eight 1/3-cup mounds; lightly pack into 8 patties, about 1-inch thick.
Cover with plastic wrap and refrigerate for a minimum of 1 hour or, up to overnight.
Allow crabby patties to stand at room temperature about 15 minutes before cooking. Dredge both sides, of each crab patty, in flour to create a very light coating.
In a large skillet, heat the butter and canola oil until the butter melts. Add the crab cakes and cook over moderately high heat until deeply golden and heated through, about 3 minutes per side. Transfer the crabby patties to plates and serve with lemon wedges.
Recipe adapted from Food and Wine, here.