Friday, February 26, 2010

Gulf Coast Style Pan Fried Crab Cakes

A mixture of seasoned crab and a light binder of freshly toasted bread, pan fried in a bit of butter and oil. Serve alone as-is, or with spicy horseradish mustard, spicy mustard sauce, jalapeno cream sauce, remoulade sauce, or comeback sauce.
A mixture of seasoned crab and a light binder of freshly toasted bread, pan fried in a bit of butter and oil. Serve alone as-is, or with spicy horseradish mustard, spicy mustard sauce, jalapeno cream sauce, remoulade sauce, or comeback sauce.

Pan Fried Crab Cakes

I've previously posted some oven baked crab cakes - great when you are trying to reign in the fat for a bit - but these pan fried crab cakes are the more traditional way to go down here. This recipe is the standard crab mix that I use for a variety of dishes - to make crab patties for po'boys, or stuffed crabs, stuffed mushrooms, stuffed flounder and of course, these pan fried crab cakes. Add a nice mixed garden salad and a green veggie to round it out.

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Yum

Recipe: Pan Fried Crab Cakes

©From the Kitchen of Deep South Dish
Prep time: 10 min
Cook time: 15 min

Total time: 25 min
Yield: About 4 to 6 servings

Ingredients
  • 4 tablespoons of butter
  • 1 medium onion, minced fine
  • 1/4 cup of green bell pepper, minced fine
  • 4 slices of white bread, toasted
  • 1 pound of fresh lump crabmeat
  • 1 egg
  • Pinch of kosher salt
  • 6 turns of the pepper grinder, or to taste
  • 1/4 to 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste
  • 1/2 teaspoon of Old Bay seasoning
  • Couple shakes of dried parsley
  • 1 tablespoon of canola oil
  • 2 tablespoons butter, divided
Instructions

Melt the 4 tablespoons of butter in a large skillet over medium heat and add the onion and green pepper; cook until softened, remove from heat and set aside. Toast the bread slices, sprinkle each piece with water until thoroughly wet; set aside in a bowl for about 2 minutes to soak up the water and soften. Pick through the crabmeat to check for stray cartilage and shell; set aside.

Squeeze out the bread and break it up. Add the egg to the bread and mix. Add the salt, pepper, Cajun seasoning, Old Bay, parsley and sauteed onion and bell pepper; carefully turn until well mixed. Add the crab and gently mix.

Form the crab into 8 patties, place onto a parchment lined pan and freeze for 15 minutes to firm up. When ready to fry, heat the oil and 1 tablespoon of the butter in a skillet over medium to medium high heat. Melt the remaining tablespoon of butter and light brush the top of each crab cake. Pan fry on both sides in the hot oil until nicely browned. Serve with spicy horseradish mustard, spicy mustard sauce, jalapeno cream sauce, remoulade sauce, or comeback sauce.

Cook's Notes: These may also be cooked under the broiler for about 10 minutes (keep an eye on them!) or baked at 400 degrees F for 10 to 15 minutes or until they begin to lightly brown.

Tip: To easily pick out any shell, use a handheld black light device, or spread crab on a baking sheet in a single layer and place in a 200 degree oven for 3 minutes. The shell will be more visible and easy to pick out.

Shrimp Cakes: Substitute 1 pound of raw shrimp, peeled, deveined and finely minced for the crab.

Crab Bite Appetizers: For mini bite sized appetizers, brush mini muffin pan cups with cooking oil and preheat in a 400 degree oven. Using a small cookie scoop, quickly scoop crab mix into each cup and return to oven, baking for about 15 to 20 minutes, or until golden brown. Gently run a knife around edges of each crab bite to loosen and carefully remove with a fork. Serve immediately.

Source: http://deepsouthdish.com

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Check These Recipes Out Too Y'all!

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Posted by on February 26, 2010

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