Thursday, May 8, 2014

Mommy And Me Crab Cakes

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This was one of the very first recipes I posted five years ago.  It is as good today as it was then.  The only difference is we are five years older and the price of crab meat has gone from $16 per pound to $21.  We now live together, we fight and we laugh and she still calls me Mommy. 

If you want a special yet easy recipe to make for your Mom, this is a good bet!

 Have a nice Mother's Day.





My favorite kitchen mate is my daughter, Christina. She will be great cook one of these days. Whenever we get together, we gravitate towards the kitchen; like this afternoon, when she decided to show off my crab cake recipe with a few additions of her own. The ingredients are the same, except she gives it a final dredge in Panko and fries them in sesame oil. I loved it...but what I love the most about my 36 year old daughter is that after all these years and in spite of her independence, she still calls me Mommy. (May 2009)






Ingredients

1 lb lump crab meat
2 TB red or white onion
1 Egg
2 tsp. Worcestershire Sauce
2 TB Mayonnaise
1 tsp.lemon juice
1 TB mustard
1 TBS melted butter
1 tsp. Parsley Flakes
1 tsp. Old Bay Seasoning
1/2 cup Bread Crumbs
Panko for dredging

Crisco or Sesame oil for frying

Combine all ingredients except for crab meat. Gently fold in crab meat. Shape into 8 cakes. Pass through Panko. Pat well. Fry in regular or sesame oil. Serve with tartar sauce.

Tartar Sauce

1 cup mayonnaise
2-3 tsps. relish

Serves 4


Cook's Note: Make sure you get good crab meat, such as Alaska King crab in lump. Otherwise, you will have mediocre crab cakes and will blame the recipe. The quality of the crab meat is 90% of making good crab cakes. Serve with a salad and a dry white or rose for lunch.



All photos Lindaraxa

6 comments:

  1. I loved reading this post as it reminded me of when I made crab cakes at one of the very early parties we threw in celebration of my daughter's birthday. Of course, she too loved the crab cakes, but we specifically made them for the parents of the young children that were accompanying their little darlings.

    I shall have to try your recipe and have my daughter assist in making them, as you do with yours. Thank you for the inspiration.

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  2. There aren't many things she will cook with me but this is one of them. She has her own "style" and won't let me butt in when she's cooking her recipes. Fortunatelly for all of us she's a great baker, just like her paternal grandmother, and we are all thankful for it. Her chocolate chip cookies are to die for! Happy Mother's Day.

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  3. Sigh, I wish I had a daughter to prepare crab cakes for me for Mother's Day. They sound divine. I don't think I've ever had crab cakes with Panko. I bet they are nice and crispy.

    Happy Mother's Day.
    Sam

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    Replies
    1. I'm flying over! I make better crab cakes than my two legged sister. Panko is so yesterday...i roll mine in bacon crumbs, yum!

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  4. I too coat my crab cakes (and all fish cakes for that matter) in Panko crumbs! But I carry it further
    and add sautéed, finely chopped red bell pepper, celery, and shallot to the fish mixture (in very small amounts, naturally) which gives it an extra kick. Hope that doesn't sound like trying to reinvent the wheel.
    Nonetheless, it's a nice excuse to wish a very Happy Mother's Day to one of my all time favourite bloggers.

    ReplyDelete
    Replies
    1. Yep, works for me. I sometimes add red peppers. And celery should be a given. Have to remember to add next time. BTW I made some using leftover halibut and used this recipe. DIVINE.

      Thank you dear friend. You too are one of my favorites.

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