One of my all time favorite dishes to eat and make are crab cakes! They’re actually very easy and oh so tasty!
Recipe from the Better Homes and Garden Cook Book.
2 tablespoons chopped green onion
1 tablespoon butter
1 tablespoon all-purpose flour
1/4 teaspoon seafood seasoning ( I don’t usually add this because I never have it around the house)
1/2 cup milk
1 6- to 8- ounce package frozen lump crabmeat, thawed, or one 6-ounce can crabmeat drained, flaked and cartilage removed
2 tablespoons panko or fine dry bread crumbs
3/4 cup panko or fine dry bread crumbs
1/4 cup flour
2 tablespoons cooing oil
1. In a small saucepan, cook onion in hot butter until tender. Stir in the 1 tablespoon flour, seafood seasoning, and salt and pepper to taste. Add milk all at once. Cook and stir until thickened and bubbly. Transfer to a medium bowl and cover and chill for about an hour or until chilled. (If you have a time crunch put it in the freezer for 20-30 minutes).
2.Stir crabmeat and the 2 tablespoons panko into chilled sauce. Place the 3/4 cup panko in a shallow dish ( I just use bowls). In a second bowl beat together the egg and 1 teaspoon water. Put the remaining flour in a third bowl.
3. Form about 2 tablespoons of the crab mixture into a patty. Dip it in the flour, then the egg, then the panko crumbs. Make sure at each step you completely coat the patty. Set on waxed paper until cooking.
4. Here is where I differ from the recipe. The recipe tells you to cook the patties in a large skillet over medium heat about 3 minutes on each side. I however, use my little deep fryer. Bob and I got it about 2 years ago for Christmas and it is very handy when it comes to crab cakes. Since you submerge the patty completely, you don’t need to flip. And it ensures a nice golden crunchy coat all the way around the patty!
So don’t be intimidated! After you get the sauce done, all it is is mixing and patty making. These make great appetizers for a larger party or a delicious entree served with noodles. Our dinner included a white wine sauce for the noodles, which also complemented the crab cakes nicely.
White Wine Sauce
Recipe from Foodnetwork.com
1 tablespoon butter
1/2 cup shallot, finely chopped
1 cup dry white wine
2 tablespoon white wine vinegar
1/4 cup heavy cream
1 tablespoon finely chopped parsley
salt and pepper
In a medium skillet, melt the butter and cook the shallots for 2 minutes. Add the wine and vinegar and bring to a simmer. Cook liquid until it begins the thicken and then stir in the heavy cream. Simmer for 4 minutes. Add the parsley, salt and pepper.
Bob and I usually make a double batch because he likes a lot of sauce on his noodles.
And for dessert…. A red velvet cheesecake from the Cheesecake Factory!