crab cakes

Unknown · June 2005

looking for a recipe for crab cakes that does not include mayonaise.The wife cannot stand mayo,but that may not be a bad thing if they are good. more for me.thanks in advance.

Kris in Fl · June 2005

5 o'clock somewhere,
I HATE mayo.... won't go anywhere near it!!
I found a recipe several months ago where I can make the aioli (even sounds better than mayonnaise). I think there must be something about making it yourself with fresh ingredients...
Anyway, IMO this is an incredible recipe. Some people like a lot of filler... but I prefer to taste the fresh lump. Here is what I do:[p]Mendo Bistro’s Award-Winning Crab Cakes with Tarragon Aioli
From: Crazy for Crab by Fred Thompson
Servings: 4 Huge Cakes[p]Tarragon aioli:
2 very fresh large egg yolks
3 cloves garlic, peeled
Juice of 1 lemon
1/2 teaspoon kosher salt
1/8 teaspoon Tabasco sauce
1/4 cup very hot water
2 cups extra virgin olive oil
1/4 cup finely chopped fresh tarragon leaves [p]Crab cakes:
1 1/2 pounds fresh lump crabmeat, picked over for shells and cartilage
3/4 cup panko (Japanese bread crumbs), plus more for coating
2 scallions (white and green parts), finely chopped
1/2 to 3/4 cup tarragon aioli, as needed
2 tablespoons canola oil [p]To make the aioli, place the egg yolks, garlic, lemon juice, salt, and Tabasco in a food processor or blender and process until everything is homogenized. Add the water and process for 15 seconds. With the machine running, slowly drizzle in the oil until the mixture comes together and thickens. Transfer to a bowl and stir in the tarragon. Cover and refrigerate until ready to use, up to 2 days. [p]To make the crab cakes, combine the crabmeat, panko, scallions, and 1/2 cup of the aioli. If the mixture holds together, that's great. If not, add more aioli. Form the mixture into four 3-inch-diameter cakes. Sprinkle some panko on a plate and place one side of each crab cake in the crumbs. [p]Have fun!
Kris

BBQBluesStringer · June 2005

Kris in FL,
Silly wabbit. Aioli is flavored mayonaisse.

Chef Wil · June 2005

<p />5 o'clock somewhere,
2 slices of white bread
1/2 cup half and half
1 tablespoon of Old Bay seasoning
1 egg
place all ingredients in a food processor and process until you get a thick creamy base[p]stir in 1 lb. lump crabmeat, stir slow to NOT break up the meat[p]from there you can place in buttered ramekins and bake on the BGE for about 20 minutes at 325ish or refrigerate for a couple of hours and make patties, coat both sides with panko breadcrumbs and cook on a pizza stone at same degrees for about the same amount of time.[p]Here is a pic of how I serve them at work, these were not cooked on the egg but the picture will give you an idea, I make 2 and a half crabcakes per pound of meat, kinda like a huge muffin when served. Make yourself a nice spicey remoulade sauce and your in business
Oh, nevermind, you don't like mayo but like aioli......lol

BYC39 · June 2005

Chef Wil,[p]Why do you guys use so much breading in your crab cakes? At most I crumble up one saltine or barely 2 tablespoons of planko and only the egg yolk.....they hold together great..

BYC39 · June 2005

Chef Wil,[p]Also in place of the mayo based sauces I made up some potato, corn and crab chowder. The key was mincing up the potatoes and using heavy cream.....cooked to the consistency of a medium cream sauce and added the smaller pieces of crab at the last minute. I then piped it onto the plate with the fancy criss-cross design and placed the crab cakes on top.....really really good and a nice change from traditional tartar sauce...nice presentation too...Oh yah and a little old bay "BAM" for garnish

Kris in Fl · June 2005

BBQBluesStringer,
I know… I know…
That's why I said that I think it has a lot to do with making it yourself with fresh ingredients rather than using that nonsense on the shelf
The taste is VERY different to someone who can’t get passed the smell of the other stuff.[p]Just an opinion... it works for me
Happy Long Weekend!

Chef Wil · June 2005

BYC39,
1 saltine and 1 egg yok per 1 lb. of crabmeat ?
yes I can see it if you are pan frying it, but it will not hold together if you bake them like I do. When I take it out of the ramekin it is 3 inches wide and 3 inches high.
Pictured is a 12 oz. Prime Ribeye, so imagine the crabcake !!!

BYC39 · June 2005

Chef Wil,[p]Yah I usually broil...I haven't tried the ramekin approach but it sounds interesting.....We're doing crabs over the weekend so I'll give it a whirl....sounds good!! Reminds me of the ramekin Crab dish they used to serve at Harvey's in DC where they would coat the top with mayo and bake...hmmmmmm[p]Also picked up some nice talapia today so I could try the recipe that Whiz posted a couple of days back....can't wait for that one. Hopefully, I can get that crunch result that his pic showed...

BYC39 · June 2005

Chef Wil,[p]Another little trick I learned was to use the stainless steel egg rings that waffle house uses for hash browns...by using those you can use less breading as the rings hold the crab cakes togther[p][p]
[ul][li]http://www.amnow.com/kitchenSupplies/ringsEggsHashBrowns.html[/ul]

Car Wash Mike · June 2005

<p />Chef Wil,
You are killing me here with those great photos. Kinda in a nostalgic (sp) mood.[p]Remember this pic? Been a long time.[p]Mike[p]Have A great weekend, hope to talk soon.

Chef Wil · June 2005

Car Wash Mike,
oh yeah, the guy I cooked that for just retired from Bayer Corp. I cooked for him and 30 of his friends and folks, did the Hawaiian thingy, came out good, came out better using guava wood from our Pal here.

BBQBluesStringer · July 2005

Car Wash Mike,
I didn't know all that stuff grows inside a fish! Looks damn tasty!

BBQBluesStringer · July 2005

Kris in FL,
Silly, silly wabbit. Off the shelf mayo is the cat's meow! A sammich is nothing more than an opportunity to slather that wonderful white goo on bread to make lunch meat edible! I can eat Helman's Real Mayonaisse by the tablespoon full. Just don't come around me with that nasty Kraft stuff named "Salad Dressing".[p]Helman's is your friend. ;-)

Rumrunner · July 2005

Chef Wil, here is a 'lo carb' variation I did last year using crumbled pork rinds instead of bread Any one interested and I'll forward the recipe.[p][p]

crab cakes

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