Recipe courtesy of Elizabeth Levesque
When Mark and I were in Florida celebrating our anniversary, we went out to a nice seafood restaurant one night and had these as an appetizer. They were fabulous and I asked the waitress to please ask the cook to give me the recipe or at least a few hints as to the ingredients. They turned me down flat and so I had to come up with this one on my own. I typed in Crab Cakes on the computer and found tons of workable recipes. After reading through about 50 of them, I was able to get the gist of how to make a crab cake.
I had to ride a fine line because I wanted them to be mostly crab (like the ones we had in Florida), but still hold together throughout the cooking process, with a minimum of binding and filler ingredients. All of the recipes called for some sort of bread crumbs, or even torn bread. I chose to use Panko bread crumbs because they are light and crispy. Quite a few of the recipes suggested that you chill them before cooking because it helps them stay intact while they cook. I chilled these for about 25 minutes before cooking and I only had a few pieces come off during the frying. I used Mezzetta TAMED jalapenos and my crab cakes were just the right amount of spicy. Enjoy!
Crab Cake Ingredients
1 pound cooked crabmeat, try to leave it intact as possible
2 heaping Tablespoons Miracle Whip (this is the minimum-you can use more if you like to ensure that the cakes are moist)
juice of 1/2 a lemon
1 green onion, thinly sliced
about 4 sprigs of fresh parsley, snipped
2 Tablespoons diced “tame” jalapenos
1 teaspoon thyme
3 good shots of Green Tabasco
old bay seasoning (to taste)
Panko bread crumbs (Japanese bread crumbs), I used half of a small box
Crab Cake Directions
1. Pour Panko bread crumbs on a dinner plate and set aside. You will use this to coat the crab cakes.
2. Place all ingredients except Panko in a bowl and gently mix together with a rubber spatula, keeping the crab as intact as possible. Add a generous handful of Panko flakes to the bowl and mix it in.
3. Make the cakes using a 1/3 cup measure as a guide. Take the mixture out of the measuring cup, pat together with your hands, then roll and press on the plate filled with Panko crumbs until the crab cakes are nicely coated. Place coated cake on a plate. You should have about 6 nice crab cakes.
4. Refrigerate the cakes for about 25-35 minutes.
5. While waiting for the cakes to chill, make the hot raspberry sauce (recipe to follow).
6. Heat a skillet to medium high and melt about 2 Tablespoons butter (or you can use butter flavored Pam). Add crab cakes and cook for 4 minutes on each side. They should be golden and crispy outside with a tender, moist interior. Serve drizzled with hot raspberry sauce.
Hot Raspberry Sauce Ingredients
about 6 ounces seedless raspberry preserves
about 10 whacks on the Red Tabasco bottle, optional
2 big pinches dried red pepper flakes
Hot Raspberry Sauce Directions
1. Heat preserves in a small saucepan over low heat until very liquid. Add Tabasco and red pepper flakes. Cook on low for about 5 minutes. Taste it and add more preserves if it is too spicy, or more pepper flakes if it is not spicy enough. The taste you are going for is sweet and rich with a little zing and warmth. It should not be so spicy as to completely mask the rich taste of the raspberries.
2. Once you get the sauce flavored to your liking, add water to thin it down to a nice drizzling consistency and heat through for a few minutes.
3. Strain sauce to remove pepper flakes. Use sauce to drizzle on the plates and on the crab cakes in an appetizing design. This is enough sauce for 2 batches of crab cakes.