Sunday, November 14, 2010
MARYLAND CRAB CAKES II WITH SPICY RANCH AIOLI
The kitchen belongs to me: I am the Crab Lady! The Crab Guy is trying to invade my territory. He insisted on making this recipe.
First, he steamed crabs that he caught. Next, he picked. For several hours. He picked enough to make 1 lb. of crab meat. Then he mixed the ingredients for crab cakes. He used a recipe from allrecipes.com rated 4-1/2 stars. Many reviewers, however, said the recipe needed more flavor (hot sauce, Old Bay....). The Crab Guy wanted to make the original recipe, but I insisted that he add a bit more hot sauce, which he did. The recipe just said, "salt and pepper to taste," so he added 1/8 tsp. salt and a pinch of pepper. It needed a bit more, so I've doubled the amount in the recipe below.
First, let me say that these were good crab cakes. There is very little filler, mostly just a binder to hold the crab meat together. The sauce (mine) was not in the original recipe, and goes well with the crab. The concept of broiling versus frying is one I agree with in theory, but the reality is that broiling crab cakes makes for a somewhat hard crust. My personal preference is for a crispy, more tender crust, which can only be had by sauteeing or frying.
If you make these, be sure you pick through the crab meat and get all the pieces of shell and cartilage out. There's nothing worse than biting into a crab cake and getting a mouthful of shells. And, by the way, my favorite crab cakes are still Maryland Pavilion Crab Cakes, first introduced at the 1964 World's Fair.
Maryland Crab Cakes II
Adapted from allrecipes.com
Rating: 7.5 out of 10
CLICK FOR PRINTABLE PAGE
Spicy Ranch Aioli:
1/2 cup bottled ranch dressing
1/4 cup freshly squeezed lime juice
1 tsp. finely chopped chipotle chile in adobo sauce
2 Tbsp. finely chopped cilantro
1 lb. crab meat, picked over to remove shells and cartilage
1-1/2 Tbsp. dry bread crumbs
2 tsp. chopped fresh parsley
1/4 tsp. sea salt (changed from the original)
1/8 tsp. black pepper (changed from the original)
1-1/2 tsp. ground dry mustard
1/4 tsp. hot pepper sauce (changed from the original)
In small bowl, combine aioli ingredients; set aside. Preheat broiler. Combine crab meat, bread crumbs, parsley, salt and pepper. Beat together egg, mayo, hot sauce and mustard. Combine with other ingredients and mix well, but lightly, taking care not to press too hard on the crab meat. Form into patties and place on a lightly greased broiler pan or baking sheet. Broil for 10-15 minutes, until lightly brown. Serve with spicy ranch aioli. Yield: 5 crab cakes