January 7th

It Feels Like Summer

Actually, it is bitterly cold outside.  But inside our condo, it feels like summer!  Our heat has been blaring and it was so hot inside today that I was wearing a tank top and had windows open in every room.  Since it feels so warm, I decided to make a dinner that makes me think of sitting on a porch by the beach on a New England summer night.

Maryland Crab Cakes

Recipe from: The Complete America's Test Kitchen TV Show Cookbook 2001-2013

Active cooking time: 15 minutes
Inactive cooking time: 30 minutes
Total time: 45 minutes

These crab cakes were really easy to make and turned out better than I expected.  They have well-seasoned chunks of crab instead of being a doughy ball with little flakes of crab like some served in restaurants.  The recipe calls for a pound of fresh lump crab meat, but I used 8 oz of fresh crab claw meat and 8 oz of shredded imitation crab meat because that's what I had in my fridge.  It still turned out delicious, so I can only imagine if you used all the good stuff it would be even better!
I didn't make a sauce for mine in attempt to be healthier.  Instead I just served them with lemon wedges.  However, I think an aoli would be delicious with these.  The recipe in the book suggests a Creamy Chipotle Chili Sauce that sounds great.  I included the recipe for the sauce below if you want to try it with yours.

Maryland Crab Cakes:
Serves: 4
Ingredients:

• 1 lb fresh jumbo lump crabmeat, carefully picked over to remove cartilage and shell fragments
• 4 scallions, green parts only, minced (about 1/2 cup)
• 1 Tbs chopped fresh herb, such as cilantro, dill, basil, or parsley
• 1 1/2 tsp. Old Bay seasoning
• 2-4 Tbs plain dry breadcrumbs (I used 2)
• 1/4 cup mayonnaise 
• salt and pepper
• 1 large egg
• 1/4 cup all purpose flour
• 1/4 cup vegetable oil (I used olive oil)

Directions:

1. Gently mix the crabmeat, scallions, herb, Old Bay, 2 Tbs of bread crumbs, and the mayonnaise in a bowl, being careful not to break up the lumps of crab.  Season with salt and pepper to taste.  Carefully fold in the egg with a rubber spatula until the mixture just clings together.  Add more bread crumbs if necessary.
2. Divide the crab mixture into 4 portions (I divided mine into 8 smaller crab cakes) and shape each into a fat, round cake about 3 inches across and 1 1/2 inches high.  Arrange the cakes on a baking sheet lined with waxed or parchment paper; cover with plastic wrap and chill for at least 30 minutes.  (the crab cakes can be refrigerated for up to 24 hours)
3. Place the flour on a plate.  Lightly dredge the crab cakes in the flour.  Heat the oil in a large skillet over medium-high heat until hot but not smoking.  Gently place the chilled crab cakes in the skillet; pan fry until the outsides are crisp and browned, 4-5 minutes per side.  Serve immediately with sauce or lemon wedges.

Creamy Chipotle Chile Sauce
makes about 1/2 a cup
Ingredients:

• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 2 tsp canned minced chipotle chiles in adobo sauce
• 1 small garlic clove
• 2 tsp minced fresh cilantro leaves
• 1 tsp lime juice

Directions:

1. Mix all the ingredients in a small bowl.  Cover and refrigerate until the flavors blend, about 30 minutes. (The sauce can be refrigerated for up to 2 days) 

Grades:

Megan - A (I thought these taste light and fresh.  They were good with just lemon juice, but I would like to try them with a sauce)

Doug - B+ (Doug thought these were good crab cakes, he just doesn't like crab cakes enough to give them an A)

Noelle -B (Noelle really liked saying the word crab cake over and over and was excited by the idea of eating these.  I think she was expecting cake... which was a little disappointing.  She still ate some though and seemed to like it.)