Krabby Patties
Today was not a satisfying cooking day. This morning I tried a new granola recipe but used the wrong kind of oatmeal. Tasted good, texture was terrible. Then I tried another version of a white chocolate cherry bread. A decent bread but you couldn't really taste either the chocolate or cherry.
I was close to just picking up takeout for dinner when I remember I had a pound of lump crab meat in the fridge. Crab cakes it is!
I found a basic recipe on one of my favorite websites, Once Upon a Chef. Of course, since this was a spontaneous crab cake, I didn't exactly have all the ingredients; one of which, was Old Bay seasoning. Crab cakes, Maryland and Old Bay go together. The idea that I would even attempt to make crab cakes without it was probably a criminal act. I went with it.
I had just received an order from Penzey's Spices--they are back up and running after having shutdown due to the pandemic. One of the items I received is adobo seasoning. Meet New Bay seasoning...
Eggs went into a bowl along with the mayo, Worcestershire and mustard. I added about a teaspoon of the adobo seasoning and since I didn't have celery, I added onion for texture. I had some chives so I threw them in, too. Hey, when you go rebel, you go all the way! Some black pepper was next and the whole thing got a good mix.
Lump crab meat. It was so beautiful, it needed its own picture. I dumped it into the mixture and gently felt around for any stray bits of cartilage. I found one. Chris found one later. Oops.
The crab meat and panko were gently folded in.
I could have eaten it just like that.
The mixture is formed into 6 patties on a foil-lined pan, covered, then put in the fridge for at least an hour. This helps it to set and makes cooking a whole lot easier.
In the meantime, I made the accompanying tartar sauce. I stayed mostly on track here. Mayo, mustard and onion are mixed together.
I didn't have sweet pickle relish but I did have the remains of a homemade bread and butter pickle that would do the trick. I chopped it up and added it in.
A little black pepper and some Kosher salt and the whole thing is covered and put in the fridge to await dinner.
There are baking options for crab cakes but I decided to pan fry them. You need to use a sufficient amount of oil; not only to keep the cakes from sticking but also to help them form a crust that will keep them from falling apart. I used a fish turner to transfer them from the rimmed pan into the hot oil.
Put them in and leave them alone! It should take at least 3-5 minutes per side. You don't need to peep underneath to see if it's brown enough; if you used enough oil to come slightly up the side of the cakes, you can see when the edge starts to brown. Turn them carefully.
Give them another 3-5 minutes on this side then remove them to a plate covered in paper towels.
Serve with the sauce and your favorite sides. We had roasted potatoes and cauliflower which didn't make for a colorful plate but it was quite tasty nonetheless!
The guys enjoyed the crab cakes and took to calling them Krabby Patties in an homage to Spongebob Squarepants. We also discussed why it is that Mr. Krabs, the proprietor of the Krabby Patty, was serving up crab and how that may be why there were no other crab characters on the show. Good dinner, stimulating conversation!
Here's the promised link:
Maryland Crab Cakes with Quick Tartar Sauce
I was close to just picking up takeout for dinner when I remember I had a pound of lump crab meat in the fridge. Crab cakes it is!
I found a basic recipe on one of my favorite websites, Once Upon a Chef. Of course, since this was a spontaneous crab cake, I didn't exactly have all the ingredients; one of which, was Old Bay seasoning. Crab cakes, Maryland and Old Bay go together. The idea that I would even attempt to make crab cakes without it was probably a criminal act. I went with it.
I had just received an order from Penzey's Spices--they are back up and running after having shutdown due to the pandemic. One of the items I received is adobo seasoning. Meet New Bay seasoning...
Eggs went into a bowl along with the mayo, Worcestershire and mustard. I added about a teaspoon of the adobo seasoning and since I didn't have celery, I added onion for texture. I had some chives so I threw them in, too. Hey, when you go rebel, you go all the way! Some black pepper was next and the whole thing got a good mix.
Lump crab meat. It was so beautiful, it needed its own picture. I dumped it into the mixture and gently felt around for any stray bits of cartilage. I found one. Chris found one later. Oops.
The crab meat and panko were gently folded in.
I could have eaten it just like that.
The mixture is formed into 6 patties on a foil-lined pan, covered, then put in the fridge for at least an hour. This helps it to set and makes cooking a whole lot easier.
In the meantime, I made the accompanying tartar sauce. I stayed mostly on track here. Mayo, mustard and onion are mixed together.
I didn't have sweet pickle relish but I did have the remains of a homemade bread and butter pickle that would do the trick. I chopped it up and added it in.
A little black pepper and some Kosher salt and the whole thing is covered and put in the fridge to await dinner.
There are baking options for crab cakes but I decided to pan fry them. You need to use a sufficient amount of oil; not only to keep the cakes from sticking but also to help them form a crust that will keep them from falling apart. I used a fish turner to transfer them from the rimmed pan into the hot oil.
Put them in and leave them alone! It should take at least 3-5 minutes per side. You don't need to peep underneath to see if it's brown enough; if you used enough oil to come slightly up the side of the cakes, you can see when the edge starts to brown. Turn them carefully.
Give them another 3-5 minutes on this side then remove them to a plate covered in paper towels.
Serve with the sauce and your favorite sides. We had roasted potatoes and cauliflower which didn't make for a colorful plate but it was quite tasty nonetheless!
The guys enjoyed the crab cakes and took to calling them Krabby Patties in an homage to Spongebob Squarepants. We also discussed why it is that Mr. Krabs, the proprietor of the Krabby Patty, was serving up crab and how that may be why there were no other crab characters on the show. Good dinner, stimulating conversation!
Here's the promised link:
Maryland Crab Cakes with Quick Tartar Sauce
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