Monday, December 26, 2016

King Crab Cakes

What to do with four leftover king crab legs? I went with crab cakes. It made six. Here are three.

This is the final crab cake, with tartar sauce. The earlier ones were slathered with significantly more sauce, but I restrained myself in order to end up with a more presentable pic.

I followed the Serious Eats crab cake recipe, except that I used king crab legs, and I shredded some leftover baguette in a blender instead of using panko. The idea is to minimize the use of binding agents to hold the crab cake together, and to maximize the crab experience.

The body of the cakes were made of 1 pound of crab meat (shredded a bit to create the right texture), 2 tablespoons of mayo, and an egg, mixed together. This then got put onto a long sheet of foil and rolled into, basically, a six-to-eight inch long sausage, which went in the freezer for about 20 minutes. Then I sliced it into 1+ inch thick disks, put those on a cookie tray, and popped them back into the freezer for another 20 or so minutes. I dipped one side of each disk into a bowl with a beaten egg, and then pressed the egged side into a plate of bread crumbs. I pan fried the crab cakes, crumb side down, in 3 tablespoons of butter with 3 tablespoons of olive oil in a cast iron pan over medium heat. (I actually used a cast iron dutch oven.)

After about 3 minutes, I peeled off the foil, and let them go for another two minutes. I then basted the tops with the fat, and popped the pan under the broiler (with the rack about 6 inches below the flame) for 5 minutes. The crab cakes were then plated with the crumb side up, and served with tartar sauce. (Tartar sauce was mayo, chopped dill pickles, diced onion, stone-ground mustard, lemon juice and some Tabasco.)

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