Wednesday, June 16, 2010
I'm a big seafood fan. I think if I had to pick any type of food that I would never get tired of, it would be seafood or shellfish of any sort. I'm a sucker for lobster, and crab comes seconds best. And I realized a couple weeks back that I've never made my own crab cakes, so I figured I'd wing it and ended up pretty satisfied!
1 to 1 & 1/2 lb. king crab legs (realize this is probably going to be just 1 leg, but tons of meat)
1 small onion, roughly chopped
2 tablespoons fresh parsley
3 tablespoons mayonnaise
2 teaspoons Dijon mustard
1/2 teaspoon Worcestershire sauce (I use this Bourbon Barrel brand from here in Louisville!)
1 & 1/2 cups panko breadcrumbs
1 tablespoon olive oil
In a large stockpot, (Foodbuzz's Daily special today are some great stockpots & other limited items from Chef's Catalog) bring half a pot full of salted water to a boil. Add crab leg(s). Boil for about 5-7 minutes, or until leg(s) is cooked and bright red.
Remove meat from shell and set aside to cool.
In a food processor, combine all ingredients except olive oil and crab meat. Add crab meat and pulse processor a few times, but be careful not to over-process the crab meat.
Form into patties (I made 4 huge ones as a main course, but this could easily be 8-10 appetizer portions). Place on parchment paper lined baking sheet and put in fridge for about 20-30 minutes so patties can "solidify".
Heat olive oil in large skillet under medium high heat. In batches of 4 (if doing smaller portions) or 2 (if doing large portions), cook each patty for about 4-7 minutes, depending on size, or until well browned. Serve with tarter sauce and enjoy!
For a first time go-around with the crab cakes, I think these were pretty successful. They were quite flavorful and the they had a nice crunchy outside, with a moist and tasty inside. Enjoy!