Monday was Cinco de Mayo. It was also Mr. SGCC’s birthday. In honor of this auspicious event, I offered to cook my dear one whatever he wanted for dinner, secretly hoping he’d say that he wanted to go out instead. He didn’t. He wanted crab cakes. At home. Oh well, I could do that.
I grabbed my car keys and headed over to the fish market to get some crab. Lucky for me (and him), they had gobs of gorgeous lump blue crab meat just chillin’ in the display case. I bought twice as much as I needed. I couldn’t help myself! It was so beautiful and I knew it wouldn’t go to waste. I also looked for some more grouper cheeks while I was there, but I came up empty on that one.
Though I hadn’t made crab cakes in quite a while, I knew I had a perfectly good recipe for them. However, never one to leave well enough alone, I went online in search of additional inspiration. I found it over at The Wednesday Chef
and at Sunday Night Dinner
. Both Luisa and Chuck had terrific crab cake recipes
that really got my saliva flowing! I couldn’t decide which one to use, so I cut and pasted both of them, added a few of my own touches and created the most fabulous crab cakes we’d ever had!
Sticking with the cardinal rule of crab cakes, I used as little filler as I could get away with. At those prices, I really wanted to taste that crab! Instead of seasoning my cakes with the standard Old Bay Seasoning, I took Chuck’s advice and added some hot chili sauce in the form of Sriracha. That stuff is great! I put it on almost everything.
My crab cakes were sweet and spicy, crispy, tender and meaty. They were just plain delicious! This recipe worked out wonderfully and I wouldn’t change a thing about it. The crab really took center stage, with the rest of the ingredients being kind of like the backup singers. They added depth and layers of flavor, but they let the crab shine through. I served the crab cakes with a cool and creamy Key Lime Mustard Sauce and my Kitchen Sink Asian Slaw
. Mr. SGCC was one happy birthday boy!
Spicy Crab Cakes with Key Lime Mustard Sauce
makes 8 crab cakes
1 pound jumbo lump crabmeat
3/4 cup panko crumbs
3 tablespoons all purpose flour
1/4 cup mayonnaise
4 green onions, thinly sliced
1/4 cup fresh flat-leaf parsley, finely chopped
2 cloves garlic, finely minced
1 large egg, lightly beaten
2 teaspoons Sriracha sauce
salt and pepper to taste
4 tablespoons unsalted butter
1/4 cup olive oil
Pick over the crabmeat to remove any shell or cartilage, trying not to break up the chunks too much.
In a large bowl, combine all of the ingredients except for the butter and olive oil. Moisten hands with a little water and shape the mixture into eight fat ball-like cakes. (They will flatten slightly during cooking.) Place them on a baking sheet lined with wax paper. Cover with plastic wrap and refrigerate for at least 1 hour.
…In a large skillet, heat the butter and oil over medium-high heat. Carefully lay the crab cakes into the butter and oil and fry until crusty and browned, about 3 to 4 minutes on each side.
Serve hot, with Key Lime Mustard Sauce (recipe follows).
Key Lime Mustard Sauce