Crab Cakes

by Ai Qi on 19th Jan, 2012

Posted by
Ai Qi
Christmas dinner crab

Appetizer from our Christmas dinner. We were first introduced to crab cakes when we were studying in the States, but were never huge fans of them, unlike our friends. But since we needed an appetizer and it is one of the recipes available in Thomas Keller's "Ad Hoc at Home", we decided to give it a shot.

Crab Cakes

unsalted butter , finely diced onion , finely diced red bell pepper , garlic , crabmeat (I mean real meat from the crab, not crab sticks) , mayonnaise , Worcestershire sauce , Dijon mustard , finely chopped flat-leaf parsley , Old Bay seasoning , kosher salt , fresh lemon juice , panko crumbs , egg , Canola oil
unsalted butter
['unsalted butter']
finely diced onion
['finely diced onion']
finely diced red bell pepper
['finely diced red bell pepper']
crabmeat (I mean real meat from the crab, not crab sticks)
Worcestershire sauce
['worcestershire sauce']
Dijon mustard
['dijon mustard']
finely chopped flat-leaf parsley
['finely chopped flat-leaf parsley']
Old Bay seasoning
['old bay seasoning']
kosher salt
['kosher salt']
fresh lemon juice
['fresh lemon juice']
panko crumbs
['panko crumbs']
Canola oil
['canola oil']
Place two oven racks oven and to 350F.

Melt butter in a small saucepan over medium heat. Reduce the heat and add the onion, pepper and garlic. Cook until the onion and pepper are tender. Remove from the heat and let cool completely.
Mix the mayonnaise, Worcestershire, mustard, parsley, Old Bay, salt and lemon juice to combine well. Stir in 1/2 cup panko crumbs and the onion mixture. Gently fold in the crab. Lightly whisk the egg in a small bowl, and gently fold it into the mixture.
Divide the mixture into 12 equal portions. Gently shape the mixture into a ball (the mixture is very delicate, so be careful!), roll gently in a separate bowl of panko to coat, and shape into a slightly flattened ball about 2 inches in diameter and 1 inch thick. Add a bit more panko as needed to coat and set on a plate.
Heat some canola oil in each of two large ovenproof frying pans over medium heat until it shimmers (or cook in batches). Cook until golden brown on the first side, about 5 minutes. With a spatula, gently turn each crab cake over and cook on the second side for 5 minutes, or until golden brown. Transfer the pans to the oven and cook for 2 to 3 minutes, to ensure that the crab cakes are hot throughout.
Serve crab cakes with sauce of your choice (Thomas Keller recommended a vinaigrette, while I used Thai Sweet Chili sauce as our salad was served with a vinaigrette).
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