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RCP: My Crab Cakes

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RCP: My Crab Cakes

by Jenise » Tue Aug 24, 2010 6:36 pm

I served these as a brunch appetizer this weekend, and one of my guests asked for the recipe which heretofore hasn't been written down. It's just one of those things I make when I'm lucky to have leftover crab meat. I make them more or less the same way every time and though ingredients on hand CAN vary--I may use green onions one time, chives the next, or hot chile oil on one occasion and sesame oil plus hot chile flakes another--the overall flavor profile is consistently spicy Asian. I love best, though, the confetti-coloring of chives, red onion, red pepper flakes and black sesame seed, which is what I used this morning to make a dozen and a half crab cakes which I'll freeze and serve over the next month or two. Soon, because crabmeat declines quickly in the freezer. Thought I'd share.

Jenise's Spicy Asian Crab Cakes (makes about 18)

Filling:
3 c crab meat
1/2 c panko bread crumbs
2 heaping T mayonnaise
1/3 c chopped chives
1/4 c finely diced red onion
3 fat pinches red chile flakes or to taste
1 tsp black sesame seed
a few grinds of black pepper
2 small eggs

Crust:
1 1/2 c panko

With a fork, mix all filling ingredients except eggs, check and adjust seasoning. Then add the eggs. Form approximately 2" cakes by hand and coat with panko, or better yet, put the panko in a shallow container and fill a cylinder form set on top to make consistently sized cakes that are nicely flat on top and bottom for more even browning. Like this:

IMG_0587.JPG


Brown gently in a frying pan in a half and half blend of butter and oil.
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David M. Bueker

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Re: RCP: My Crab Cakes

by David M. Bueker » Tue Aug 24, 2010 6:54 pm

Sounds nice, though as a person "raised" on Baltimore crab cakes I have to take umbrage with the onion. The chives are borderline. :wink:
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Doug Surplus

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Re: RCP: My Crab Cakes

by Doug Surplus » Tue Aug 24, 2010 8:13 pm

David M. Bueker wrote:Sounds nice, though as a person "raised" on Baltimore crab cakes I have to take umbrage with the onion. The chives are borderline. :wink:


:D
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Jon Peterson

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Re: RCP: My Crab Cakes

by Jon Peterson » Wed Aug 25, 2010 9:20 am

David M. Bueker wrote:Sounds nice, though as a person "raised" on Baltimore crab cakes I have to take umbrage with the onion. The chives are borderline. :wink:

I'm with David on the onion but I will give these a try, Jenise. It's tough when Marylanders have to compare any crabcakes to Maryland crabcakes. I was just telling Liz this weekend that I felt a need for crabcakes, as I do for a roller coaster ride and a flight to another country once in a while. Thanks for posting.
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Re: RCP: My Crab Cakes

by Jenise » Wed Aug 25, 2010 12:39 pm

Please note that the onion is a very small quantity comparatively speaking, enough to add complexity and in fact make the crab even sweeter. And of course, I'm working with Dungeness. I've never cooked with blue crab, though I've eaten it on the east coast and think it makes the best crab cakes in the world.
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Re: RCP: My Crab Cakes

by David M. Bueker » Wed Aug 25, 2010 12:48 pm

Jenise wrote: I've never cooked with blue crab, though I've eaten it on the east coast and think it makes the best crab cakes in the world.


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Re: RCP: My Crab Cakes

by Lou Kessler » Wed Aug 25, 2010 7:53 pm

Jenise wrote:Please note that the onion is a very small quantity comparatively speaking, enough to add complexity and in fact make the crab even sweeter. And of course, I'm working with Dungeness. I've never cooked with blue crab, though I've eaten it on the east coast and think it makes the best crab cakes in the world.

I think the Blue crab is sweeter than the dungeness but the only Blue we can get are at Ranch 99 market and they are small and it takes forever to clean each one and remove the meat. I've seen them on the East coast at a decent size but not out here. I'd say it takes 4 blue crabs for the amount of meat in a good sized Dungeness. :( Too much trouble, not that much better.
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Howie Hart

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Re: RCP: My Crab Cakes

by Howie Hart » Wed Aug 25, 2010 8:42 pm

I've never made crab cakes, but the best ones I ever had were at Anthony's in Olympia, WA and they were made with Dungeness.
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Re: RCP: My Crab Cakes

by Mark Lipton » Wed Aug 25, 2010 10:54 pm

Lou Kessler wrote:
Jenise wrote:Please note that the onion is a very small quantity comparatively speaking, enough to add complexity and in fact make the crab even sweeter. And of course, I'm working with Dungeness. I've never cooked with blue crab, though I've eaten it on the east coast and think it makes the best crab cakes in the world.

I think the Blue crab is sweeter than the dungeness but the only Blue we can get are at Ranch 99 market and they are small and it takes forever to clean each one and remove the meat. I've seen them on the East coast at a decent size but not out here. I'd say it takes 4 blue crabs for the amount of meat in a good sized Dungeness. :( Too much trouble, not that much better.


The comparison around our household is that the claw meat of Dungeness is comparable in flavor to the bodies of blue claw, but the claws of the blue claw are da bomb. Yes, they're more work, but should that deter a true aficionado? Jean and I recently stopped at a favorite haunt, Crabbie's in Mays Landing, NJ, and found that they had all you can eat (and clean) blue claws that night. 16 crabs later, we were sated. :mrgreen:

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