Sunday, October 6, 2013

Crab Cake/Stuffing

What started out as crab cakes ultimately became like a delicious stuffing that you can use as a main or side. If you'd like to make crab cakes follow the recipe I found on the Food Network website or follow my side steps. The choice is yours.

Crab Cakes

1 pound (454 g) lump crab meat, well drained*
1 ¼ cups whole wheat cracker crumbs, divided
¼ cup finely minced red bell pepper
2 tablespoons minced green onions
1 tablespoon minced fresh parsley**
1 egg
2 tablespoons light mayonnaise (not fat free)
1 tablespoon freshly squeezed lemon juice
2 tablespoons grainy Dijon mustard
1 teaspoon Old Bay Seasoning***
1 teaspoon Worcestershire sauce
½ teaspoon grated lemon zest
⅛ teaspoon freshly ground black pepper
1 tablespoon each butter and light olive oil to sauté

Creamy Lemon-Dill Seafood Sauce (good with any type of fish)

½ cup light sour cream (3% or 5%)
1 tablespoon grainy Dijon mustard
1 tablespoon freshly squeezed lemon juice
1 tablespoon minced fresh dill
1 teaspoon grated lemon zest
½ teaspoon each Old Bay Seasoning and hot horseradish
Pinch freshly ground black pepper

*I picked up the crab meat by the chunk in two packages. I suggest if you're purchasing this way to quickly put it through a food processor otherwise it is very difficult to pack in cake formation.
** If you don't have parsley on hand but have dried basil, I put in 1/2 tsp of the basil.
*** I've never heard of Old Bay but Disney Deb and I figured out what was in the seasoning. I added a few dashes of black pepper and paprika to the mix.

Now here comes the split. Since it was difficult to make cake formation I went my own route and made what looks like stuffing. Below I will post that but also after the actual crab cake instructions.

My Crab Stuffing

1. Combine crab meat, 3/4 cup cracker crumbs, red pepper, green onions and parsley in a large bowl. In a small bowl, whisk together egg, mayonnaise, lemon juice, Dijon, Old Bay seasoning, Worcestershire sauce, lemon zest and pepper. Add wet ingredients to crab meat mixture. Stir gently using a spatula until well mixed. Once mixed add in remainder of cracker crumbs.

2. In skillet, pour 2-3 Tbsp of olive oil until coated and heat on medium. Pour entire mixture into skillet.

3. While skillet heats up, in small bowl combine all of sauce ingredients. May want only 2tsp of Dijon as it can get quite tart. Also add just a 1/4 tsp of horseradish.

4. Cook on crab mixture for 7-10mins or until meat and cracker bits are slightly brown.

5. Remove from heat and serve with sauce over top.

Now for the actual directions I'll leave the website url to make it easier for you to go from here... to there. Hope you enjoy.

1 comment:

  1. This was amazing stuff even if it didn't turn out the intended way.......a great side dish for chowder or a fish dinner. The sauce.....I would like a bucket for Christmas please.......