Whether you serve these delicious, crispy cakes in buns or open face, the response is always the same, “More, please?” In a bite-sized serving, they’re great for cocktail hour tidbits, too.
by Tina Martini, The Medicine Chef
Treat your family, friends and fellow foodies to two or three condiment choices or dipping sauces. The spicy peach salsa, previously featured with Jerk Turkey Burgers, along with the mustard remoulade, featured here, are a guaranteed party in your mouth!
Crab Cake Ingredients
- 2 lbs Backfin or Blue Swimming Crab meat, picked thoroughly
- 1/4 lb. King Crab meat, picked thoroughly
- 1/3 c Lemon Juice
- 2 Tbls White Wine
- 1 Tbls Worcestershire Sauce
- Tabasco to taste
- 1/2 c Fresh Parsley, chopped
- 1/3 c Purple Onion, minced
- 1/3 c Dijon Mustard
- 3/4 c Grapeseed Oil Mayonnaise
- 2 Eggs
- 1 c Panko Bread Crumbs* (1/4 c in the crab mix, and 3/4 c for coating the cakes)
- Salt and White Pepper to taste
- Cayenne Pepper to taste
*Please don’t forget to season your coating crumbs thoroughly, as well as seasoning your crab mix. Always season every layer of your recipe, chef’s. The end result should be a flavorful, crispy exterior and a moist, slightly sweet and spicy interior.
- Select your oil for frying. If I’m serving the crab cakes with something really savory, I fry them in Safflower oil. If I’m serving a tropical theme, i.e., fruit salsa, I fry in Coconut oil.
- Place all ingredients in a medium sized mixing bowl, except for your coating crumbs. Toss lightly to mix everything, but not so rough as to break down your beautiful crab pieces.
- Spoon the mix into a fine mesh strainer.
- Set strainer over bowl, cover with plastic wrap, and place in refrigerator for two hours minimum. Overnight is best. You want to allow as much extra liquid to drain out as possible. Great food takes time. I tried to skip this step once in front of a live studio audience and ended up with a pan full of oily burned crab fragments… What a waste!
- When your mix is firm and well chilled, set up your production line. Place the seasoned Panko crumbs in a pie pan or shallow dish. Line a sheet pan with parchment paper and start forming your cakes.
- Place completed cakes into the refrigerator to keep them firm and chilled.
- Heat oil in a large saute’ pan.
- Fry 4-5 minutes on each side.
- Drain on paper towels and serve hot.
To cut calories, preheat oven to 375 degrees while you fry the cakes on one side only and then place them on a cooling rack, fried side down. Place the rack over a pan or paper and lightly spray the raw side of the cakes with a good quality pan spray. Now, into the oven for 12-15 minutes, or until crisp and golden. Yum!
- 2 tbsp fresh parsley, chopped.
- ¼ cup green onions, finely chopped
- ¼ cup cornichons finely chopped
- 1 tbsp garlic powder
- 1 cup mayo
- 2 tbsp olive oil
- 3 tbsp fresh lemon juice
- 2 tbsp grain or creole mustard
- 1 tbsp dijon mustard
- kosher salt and pepper
- 1 tsp worcestershire
- Combine all ingredients
- Mix well
All shellfish contain a carotenoid that is released when cooked; it’s called astaxanthin. It’s natures thermometer, letting us know that the crab, lobster, crayfish and shrimp is fully cooked. Astaxanthin sweeps toxins from our bodies and is a powerful antioxidant. Crab is also very high in Omega-3 fatty acids. It’s one of the few foods that has the desired ratio of Omega-3 to Omega-6 naturally. Our goal is to always have a higher ratio of Omega-3 to 6. Selenium is another gift shellfish offers. If I had to pick one mineral that fights more disease, and builds out immune system best, it would be Selenium. Selenium slows the aging clock, it helps us keep our natural hair color too! The grapeseed oil mayonnaise is an arterial roto-rooter. Grapeseed oil contains anti-aging antioxidants that keep our heart healthy, but it is also the only oil we know of that clears exsisting plaque from the arteries. Mustard contains tumeric; this brightly colored spice is gaining in popularity due to it’s anti-inflammatory properties. The real magic in this root is in it’s ability to halt tumor growth and thus the name, tumor-ick. Ha! Get it?
|by Chef Tina Martini, “The Medicine Chef” @MedicineChef | Facebook
Chef Martini is an experienced, well-versed television personality with a successful and proven track record. She holds a doctorate from Bastyr University in Naturopathy and a Nutrition degree from San Diego State University. She mixes cooking with nutrition, fitness and wellness!