By Brian
Ankner
This recipe is used at one of the restaurants I worked at some time
ago. It was a guarded secret until today!
There are very few private recipes that I will let go public but
it's time that everyone needs to have this one. I have traveled the
country trying crabcakes that were supposed to be fantastic by the
critics, but none have ever come close to this one.
This is a very simple recipe, as some of the best are, and can be
made in a short amount of time. The dressing gains flavor over
time, 3-5 days, and will keep well if refrigerated.
Blue crab lump meat is quite pricey and you can get away with just
claw meat for this recipe if your budget demands.
I have reduced the recipe to a manageable size, originally it was
for 100, 4 oz. cakes! The restaurant would go through a couple
hundred cakes a day. They were the most popular item on the menu.
You will find out why when you try them.
Crab cake dressing: 2 eggs, 2 teaspoons salt, 1 teaspoon cayenne
pepper, 1 cup finely ground onion, drained very well
Use food processor to grind onion, let drain in colander for at
least 20 minutes, do not press. Mix above items together with large
wire whip until smooth.
Crab cakes: 1 pound blue crab claw meat, 1 pound blue crab lump
meat, 4 ounces cracker crumbs made from saltines, 1 1/4 cups
dressing, you can add the balance of the dressing prepared above if
a moister cake is desired.
Gently mix crab meat, cracker crumbs and dressing together by hand
just enough to fully moisten.
Weigh out 4 ounce portions and hand form into round cakes about
3/4 to 1 inch thick. Wrap in wax paper, 6" squares will do, and
refrigerate for 2 hours before cooking.
Saute using clarified butter till golden brown on both sides. (to
clarify butter, heat till almost boiling, let set till it
separates. Use the clear portion on top)
Can be served by themselves or as a compliment to a light flavored
fish such as grouper, scamp or tilapia.
Yield: approx. 12-13 cakes.
The last time I checked, blue crab claw meat was $12-$14 a pound
and blue crab body lump meat was $18-$20 a pound. And you always
wondered why the crab cakes at the restaurant seemed so small and
over priced!
By making these at home the costs will be about $3 each and like I
said earlier, these are going to be better than 99% of the
restaurants that serve them unless you live on the Chesapeake Bay!
Enjoy! ~ Chef Brian ~
If you think this recipe was out of the ordinary, you should check
out Chef Brian's website at===> Chef Brian's Cooking
Tips
Article Source:
http://www.articlesphere.com/Article/Maryland-Style-Crab-Cakes/89656
