Wednesday, November 23, 2016

Crab Cakes




When you have access to crab meat that has been delicately separated from shell and cartilage...make hay! Well...make crab cakes! They taste better than hay!!! A little of this crab meat comes my way. Enough for a few choice cakes. Crab cake are relished all over the US. I haven't come across too many in the subcontinent. 

Many chefs, including Floyd Cardoz, have come up with their hybrid versions. A little bit of spice changes the original flavors. My first taste of this type was at Tabla in NYC. The restaurant had just opened. And I was intrigued enough to order the Indian spiced crab appetizer, which came with avocado and a papad!!! Quite innovative and delicious!!! Tabla has closed its doors, but food memories linger on!

Mine is a simple simple crab cake.  My choice is canned crab today. Ideally I would use lump crab but I'm a beggar today. Lump meat is a bit of a splurge, but well worth it! A little boiled potato, some finely chopped onion, green chile and cilantro...all in small quantities so the crab shines through. Lightly breaded and shallow fried, they are ready to nibble on.


CRAB CAKES 
Serves 3-4


1 heaped cup fresh, frozen or canned Lump Crab Meat 
1 tablespoons finely minced Red Onion,  
1 boiled and grated small Yukon Gold Potato, 
1/2 teaspoon finely minced Green Chile
1 tablespoon finely minced Cilantro 
A large pinch of Kosher Salt 
2-3 tablespoons Breadcrumbs 
2-3 teaspoons Canola Oil 




If you use fresh crab meat, place it in a bowl and lightly separate meat with a fork. Frozen or canned crab meat should have the moisture lightly squeezed out. Take out as much as you can without compressing the meat. Place the crab meat in a bowl.

Add minced onion, grated potato, green chile, cilantro and salt in bowl. 




Mix gently.

Form crab into golf sized balls.

Use your palm to bring the balls together. Flatten them slightly.




Lightly bread them on both sides.




Heat a nonstick pan and dribble a little oil in the pan.

Add crab cakes and fry till brown on one side. Flip and brown the other side. Use oil as needed.




Serve them hot as appetizers with a sauce of your choice or along with a salad.


NOTES

Lump crab meat makes the best crab cakes. But don't be discouraged if you have a lesser quality meat. The cakes will still taste good!

Accompanying sauces could be Tartar sauce, Remoulade, Sweet Chile Sauce or plain Tomato ketchup.





A little crab cake goes a long way. Smiles on our faces and deliciousness in our bellies tell me there are no crabby feelings at the table.