Blazing Crab Cakes with Tartar Sauce
I love crab cakes, but am usually disappointed when I order them out. I like jumbo lumps of crab meat held together with a light but flavorful binder and a crisp crust and who doesn’t? I am really annoying this way and it’s another reason we eat home a lot. I am getting really tired of cleaning up the kitchen. But still, the 2 lbs of crab meat called from the basement fridge. So I got out my measuring equipment (which I only use when I am going to share a recipe) and got started. This recipe can be halved. Serves 8-12
Please note flambéing may occur during the course of this recipe. Be prepared with your kitchen fire extinguisher and a lid that is bigger than your pan. Don’t wear a top with flowing sleeves, either.
The flavors of scotch and crab are one of those famous flavor combos like chocolate and raspberries or almonds and peaches. Enjoy.
1 1/2 cup cracker crumbs (social crackers)
1 T Worcestershire Sauce
1 T old bay seasoning
1/2 tsp pepper
2 T Dijon mustard
3 T mayo
1/2 tsp sriracha sauce
1/2 tsp smoked paprika
Combine the above ingredients and mix well. Set aside.
1 tablespoon butter
1/2 C finely chopped shallots and/or scallion
2 tablespoons scotch
2 lb jumbo lump or lump crabmeat
1 C panko breadcrumbs mixed with 1/2 tsp old bay
oil for sauteing (grapeseed, avocado)
Melt the butter and saute the shallots/scallion until softened. Read the Flambe warning
above. Remove the pan from the heat and add the scotch. BE CAREFUL. Keep back. Be prepared for it to ignite. If it does, it is really cool though.
Scotch on fire. Deliciousness will follow.
Continue cooking the shallot mixture until the flames go out and most of the liquid is evaporated. Add to the cracker mixture and combine well.
Everything but the crab meat is mixed together first so you do not have to mix a lot to incorporate the crab meat and don’t break those tasty morsels apart.
Now add the crab meat and gently fold in into the cracker mixture just until combined. You don’t want to break up those expensive lumps of goodness.
Coat 1/2 C mounds of the crab mixture with the seasoned Panko. They will hold together better if you refrigerate them for 1/2 hour before cooking, but I never can wait that long, because family is hovering like a pack of vultures. I barely got the picture before they were attacked.
in the oil until golden. Enjoy with tartar sauce (my choice, see below) or
(I think it overpowers the delicate crab)
3/4 C mayo
3 T finely chopped shallot and/or scallion
1 tsp Worcestershire sauce
1 tsp cornichon juice
1 tsp lemon juice
Combine everything and mix well. Taste and add salt and pepper if you think it needs it. This is great in place of mayo for egg salad and canned salmon salad too.