I'm not a huge fan of crab cakes. I mean, they're good and all, but I have many other favorite ways to eat crabmeat. I must admit, though, that a good crab cake can really hit the spot, and I've gotten plenty of requests for crab cake recipes, so here's a good one. It's based on a recipe from Chef Kevin Graham, formerly of Windsor Court Grill Room and Graham's Creole Café.
Clean the crabmeat, removing all cartilage and shells. Sauté onion, red bell pepper, and celery until the onion is translucent. Add Worcestershire and hot sauce and herbs to vegetable mixture. Cool the vegetable mixture. Mix crabmeat, vegetable mixture, mustard, mayonnaise, salt and pepper with enough bread crumbs to hold the cakes. Form 2-3 ounce cakes. Dredge in seasoned flour, egg wash, and seasoned breadcrumbs (sequentially). Pan-fry until golden and finish browning in oven.
- 3/4 pound crabmeat (claw crabmeat is a tasty and inexpensive option for crab cakes)
- 1 yellow onion
- 1 red bell pepper
- 2 ribs of celery
- 2 teaspoon each of dried basil and dried thyme
- 1-1/2 to 2 tablespoons chopped fresh tarragon
- 1/2 teaspoon cayenne pepper
- 1/2 tablespoon Creole mustard
- 2-1/2 tablespoons real mayonnaise
- 1 tablespoon Worcestershire sauce
- 1/2 tablespoon Tabasco, Crystal or your favorite Louisiana hot sauce
- Salt and freshly ground black pepper, to taste
- French bread crumbs (make 'em yourself, don't buy 'em)
- Egg wash (2-3 eggs, lightly beaten)
- Remoulade sauce
Serve with a drizzle of remoulade sauce.
Yield: 6 servings
creole and cajun recipe page | the gumbo pages
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Chuck Taggart email chuck (at) gumbopages (dot) com