Crabby Patties (crabcakes)
November 30, 2006
I realize I've been ignoring you all of late, but there have been many preoccupations in my life of late. But, now that I am at liberty to do so, I give you the crabby patty post (ever see Spongebob?)
There is nothing more awful and unsatisfactory than ordering a crabcake and getting a lump of fried bread crumbs with a little bit of imitation crab thrown into the mix. I promise, these crabcakes will be meaty, tasty, and have your guests salivating for more.
To being, lets talk ingredients. I used a large can of pulled lump crab meat from my grocer's seafood counter. These cans are large and usually refridgerated because they are perishable otherwise. I went to Safeway and found the exact same can of crab meat for $10.99 that was selling for $14.99 at Whole Foods (my favorite but often overpriced market). So that is that on crab meat.
Now, the aioli should be made fresh. I've posted a recipe already for it before, and I suggest you make this aioli, but add minced chipotle peppers after the mixing job is over for extra zest. The fresh aioli is far superior than mayo and chipotle peppers mixed together.
You will need:
- 1 large can of pulled lump crab meat
- 1/2 lb of small bay scallops
- 4 shrimp, deveined and without the shell
- 1 egg
- 3/4 c bread crumbs for mixture + 1 c for dipping
- 1 lemon
- 1/4 c minced Italian Parsley
- 1/2 c diced red and yellow (or green) bell peppers
- 1/2 c minced onions (white)
- 1 minced jalapeno pepper
- 4 cloves of minced garlic
- salt and pepper to taste
- olive oil for frying, and a hot skillet (preferably a castiron pan)
Step One: In a blender or food processor, add juiced lemon, bay scallops, and shrimp. The mixture is the paste or binder for the crab meat. Remove and put in a large mixing bowl.
Step Two: Add crab, vegetables, salt, peppers, parsley, egg, and breadcrumbs. Mix with a wooden spoon until well combined with the scallop/shrimp paste. The consistency should be that of a wet cookie dough.
Step Three: Allow 1/2 inch of olive oil to slowly heat in a heavy bottomed frying pan on medium or medium-low heat (depending on your stovetop), don't let this smoke! Form 1/2 c servings of the crab mixture in your hand to make a patty and "dip" each side into the extra breadcrumbs to form a good thin crust. You can make them bigger, but you need to be aware that if they are bigger, it takes longer to cook and may end up being burnt if they sit too long over the heat.
Place the patties in the frying pan and press each down slightly with a spatula. Cook each side with a lid on the pan if it spattering, for 5-8 minutes. The patties should be golden brown. Carefully flip each patty and complete cooking.
Remove from heat and drain on paper towels. Serve with a side salad and some delicious chipotle aioli. I like eating this in the winter when the shellfish is the freshest. Mmmm.
