Steaming Up The Kitchen
I just recently had my first taste of succulent crab meat. It was my mom’s boyfriend’s birthday (good luck following that one) and we went out with a group for all you can eat crab legs. I was EXTREMELY hesitant at first because I had only ever had imitation crab meat, like in crab Rangoon. Our fabulous server brought me out a leg to try before I committed to the whole, “All-You-Can-Eat”.
I’ve seriously been missing out my whole life! It was so juicy, and sweet, and juicy. We immediately placed out orders and my mouth was watering the entire time I was waiting for that first plate of crab legs to come out. Finally, they arrive, steaming with a side of melted butter. Let me just tell you, these were so amazingly fabulous that they didn’t even need the butter. By the end of the night (about 3lbs of crab legs to me alone), I had juices running down my chin, arms, and was delirious from all the sweet juicy goodness I had been working so hard to get at. Totally worth it!
That got me thinking, if I like crab this much, I’m sure I would love crab cakes! Yeah, I’ve never had those before either…sheltered life, I know. I found this incredible sounding spicy crab cake recipe at Sticky, Gooey, Creamy, Chewy. I couldn’t wait to test it out! Best savored with…an ice cold Corona or a delicious tequila and limeaid.
(From Sticky, Gooey, Creamy, Chewy)
• 1 lb jumbo lump crabmeat
• ¾ cup panko crumbs
• 3 TBS all purpose flour
• ¼ cup mayonnaise (I used mayo with olive oil)
• 4 green onions (I used chives)
• ¼ cup fresh flat leaf parsley, finely chopped (left this out)
• 2 cloves of garlic, finely minced
• 1 large egg lightly beaten
• 2 tsp Sriracha sauce (I used 2 TBS because I love spicy food)
• Salt and pepper to taste
• Juice from 1 lime (my addition)
• 4 TBS unsalted butter
• ¼ cup olive oil
Pick over the crabmeat to remove any shell or cartilage, trying not to break up the meat too much.
Combine everything except the butter and olive oil. Moisten hands with some water and shape into 8 fat ball-like cakes (they flatten slightly during cooking). Place them on a baking sheet lined with wax paper. Cover with plastic wrap and refrigerate for at least one hour.
In a large skillet, heat the butter and oil over medium-high heat. Carefully lay the cakes into the butter and oil and fry until crusty and browned, about 3 to 4 minutes on each side. Serve hot with Key Lime Mustard Sauce
• 1 cup mayo
• 1 tsp sugar
• 2 TBS Dijon Mustard
• 2 TBS key lime juice (I used slightly more)
• 3 dashes Tabasco sauce (I prefer Frank’s Red Hot and I used about 5 dashes)
• Salt to taste
Combine all ingredients, mix well, and chill
My thoughts: I love spicy things, and I definitely kicked these up a notch. They were hands down amazing! I made them for my mom and her boyfriend, and they both said they were the best crabcakes either one of them has had. Don’t wait another minute to make these! They are perfect as an appetizer or even as the main course. Enjoy!
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