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Sunday, January 13, 2013

Love These Carb Cakes

Best Crab Cakes

 

Serves 4
Fresh crabmeat will make these crab cakes taste even better. With packaged crab, if the meat smells clean and fresh when you first open the package, skip steps 1 and 4 and simply blot away any excess liquid. 
Ingredients
  • 1pound lump crabmeat, picked over for shells
  • 1cup milk
  • 1 1/2cups panko bread crumbs
  •   Salt and pepper
  • 2 celery ribs, chopped
  • 1/2cup chopped onion
  • 1 garlic clove, peeled and smashed
  • 1tablespoon unsalted butter
  • 4ounces shrimp, peeled, deveined, and tails removed
  • 1/4cup heavy cream
  • 2teaspoons Dijon mustard
  • 1/2teaspoon hot pepper sauce
  • 1teaspoon lemon juice
  • 1/2teaspoon Old Bay seasoning
  • 4tablespoons vegetable oil
Instructions
  • 1. Place crabmeat and milk in bowl, making sure crab is totally submerged. Cover and refrigerate for at least 20 minutes.
  • 2. Meanwhile, place ¾ cup panko in small zipper-lock bag and finely crush with rolling pin. Transfer crushed panko to 10-inch nonstick skillet and add remaining ¾ cup panko. Toast over medium-high heat, stirring constantly, until golden brown, about 5 minutes. Transfer panko to shallow dish and stir in ¼ teaspoon salt and pepper to taste. Wipe out skillet.
  • 3. Pulse celery, onion, and garlic in food processor until finely chopped, 5 to 8 pulses, scraping down bowl as needed. Transfer vegetables to large bowl. Rinse processor bowl and blade and reserve. Melt butter in now-empty skillet over medium heat. Add chopped vegetables, 1/2 teaspoon salt, and 1/8 teaspoon pepper; cook, stirring frequently, until vegetables are softened and all moisture has evaporated, 4 to 6 minutes. Return vegetables to large bowl and let cool to room temperature. Rinse out pan and wipe clean.
  • 4. Strain crabmeat through fine-mesh strainer, pressing firmly to remove milk but being careful not to break up lumps of crabmeat.
  • 5. Pulse shrimp in now-empty food processor until finely ground, 12 to 15 pulses, scraping down bowl as needed. Add cream and pulse to combine, 2 to 4 pulses, scraping down bowl as needed. Transfer shrimp puree to bowl with cooled vegetables. Add mustard, hot pepper sauce, lemon juice, and Old Bay seasoning; stir until well combined. Add crabmeat and fold gently with rubber spatula, being careful not to overmix and break up lumps of crabmeat. Divide mixture into 8 balls and firmly press into 1/2-inch-thick patties. Place cakes on rimmed baking sheet lined with parchment paper, cover tightly with plastic wrap, and refrigerate for 30 minutes.
  • 6. Coat each cake in panko, firmly pressing to adhere crumbs to exterior. Heat 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Place 4 cakes in skillet and cook without moving them until golden brown, 3 to 4 minutes. Using 2 spatulas, carefully flip cakes, add 1 tablespoon oil, reduce heat to medium-low, and continue to cook until second side is golden brown, 4 to 6 minutes. Transfer cakes to platter. Wipe out skillet and repeat with remaining 4 cakes and remaining 2 tablespoons oil. Serve immediately.