Hawaii is still one of the top honeymoon destinations according to some bridal magazines. What I loved the most was the clean air, sunshine, rainbows and yes the food. Fish, all kinds, everywhere you turn. For me, 10 days eating some form of fish every day wasn’t enough. Of course, I was with great company and sharing dishes was tons of fun.
Crab happens to be a favorite of everyone I know so this week, we’re taking a look at several crab cake options. Of course I’m hoping that you will make these for your friends after you get married, but can also make these for an intimate engagement party or bridal shower. No matter what, if you like crab, you’ll love these.
1/4 pound skinless cod or flounder fillet, cut into 1/2-inch pieces
5 scallions, thinly sliced
3 jalapeños, seeded and minced
3 tablespoons fresh lemon juice
1 tablespoon chopped parsley
1/2 teaspoon cayenne pepper
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup mayonnaise
1 pound lump crabmeat, picked over
1 1/2 cups panko bread crumbs
3/4 cup mayonnaise
1 chipotle chile in adobo, seeded and minced
1 tablespoon fresh lemon juice
1 teaspoon Old Bay Seasoning
1 teaspoon Dijon mustard
Salt and freshly ground pepper
Pure olive oil, for frying
In a mini food processor, puree the fish. Transfer to a large bowl and add the scallions, jalapeños, lemon juice, parsley, cayenne, salt, pepper and mayonnaise and mix thoroughly. Using a rubber spatula, gently fold in the crabmeat. Form the mixture into 8 cakes. Coat the cakes with the panko and refrigerate for 30 minutes.
In a small bowl, combine the mayonnaise, chipotle, lemon juice, Old Bay and mustard and season with salt and black pepper. Cover and refrigerate.
In a large nonstick skillet, heat 1/4 inch of olive oil until shimmering. Add the crab cakes and cook over moderate heat until browned and heated through, about 3 minutes per side. Serve the crab cakes with the chipotle mayonnaise.
Make Ahead The chipotle mayonnaise can be refrigerated for up to 3 days.
The crab salad is wonderful piled on hot dog buns like a New England lobster roll or arranged delicately on small rolls as hors d’oeuvres.
1 1/4 cups aioli or mayonnaise
2 large celery ribs, cut into 1/4-inch dice
2 tablespoons fresh lemon juice
1 1/4 pounds lump crabmeat, picked over and lightly broken up
8 hot dog buns or 16 mini brioche rolls, split
8 Boston lettuce leaves, sliced
In a large bowl, mix the mayonnaise with the celery and lemon juice and season with cayenne. Gently fold in the crabmeat and season with salt. Fill the buns with the lettuce and the crab salad and serve.
Make Ahead the crab salad can be refrigerated overnight.
Baltimore-Style Crab Cakes
This is the best crab cake recipe you will ever find. If you don’t overmix, and don’t pack your mounds too tightly, you will experience pure, unadulterated crab cake heaven. Seriously, they are that good. Follow the steps to the letter and you will be making these cakes every opportunity you have.
I make these in double batches and put the leftovers in the fridge. If you haven’t eaten a cold crab cake on toast with sliced tomato and Russian dressing, then you are really missing out. I also make these as a master batch: Instead of just eight, I make 24 to 26 mini donut-hole-size crab cakes for parties.
1 large egg, beaten
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon hot sauce
1 pound jumbo lump crab meat, picked over
20 saltine crackers, finely crushed
1/4 cup canola oil
Lemon wedges, for serving
In a small bowl, whisk the mayonnaise with the egg, mustard, Worcestershire sauce and hot sauce until smooth.
In a medium bowl, lightly toss the crabmeat with the cracker crumbs. Gently fold in the mayonnaise mixture. Cover and refrigerate for at least 1 hour.
Scoop the crab mixture into eight 1/3-cup mounds; lightly pack into 8 patties, about 1 1/2 inches thick. In a large skillet, heat the oil until shimmering. Add the crab cakes and cook over moderately high heat until deeply golden and heated through, about 3 minutes per side. Transfer the crab cakes to plates and serve with lemon wedges.