Cra b cakes!

cdnewman

Found some "alaskan" claw meat (I assume opelia) at the store, so:
Crab cake recipe is the CI "lighter crab cakes" that I totally de-lightened by using claw meat and making my own mayo (can't do the jar stuff). Polenta from a tube and a romaine head:

On to the egg at 375 (was 350, but then shot to 375 and wouldn't budge, so I ran with it):

At 5 minutes, flipped the polenta and cakes, swapped out the romaine, then off after another 5:

Made a remoulade from stuff I found in the fridge plus some worchestershire sauce a local guy is making from scratch and a pomegranate/meyer lemon vinaigrette for the romaine:


Served with a nice albarino, even the MIL liked it:)

Little Steven

cdnewman,

Really nice! I use Alaskan crab in cakes too. Did you use panko?

Steve

Rib Bones

Very nice! I hope it was as good as it looks.

FlaPoolman

Nice looking meal,, now I'm hungry again

cookn biker

That is my kinda cook!!! Great job!!

cdnewman

Panko yes. Less binding strength, but lighter and tastier

Bash

Nice job. What recipe did you use for the crabcakes?

My nine year old is reading along, and she is afraid I may try those. :huh:

cdnewman

I used the cooksillustrated.com "lighter crab cakes" recipe. I subbed homemade mayo, panko and used a mélange of dill, mint, oregano an tarragon ( because that's what is in the window boxes at the moment). You could always put hers on a bun and call it a crabby patty!