A slightly different crab cake
Updated: Oct 29, 2019
I am often asked what my signature dish is. Not wanting to be pigeon-holed, it is a question I try to sidestep. The dish I am usually most proud of is the newest one I have created. That being said, let me tell you about my most published dish, crab cakes.
Crab cakes is a dish that originated in Maryland. Growing up in New Orleans, the stuffed crab was a dish most often found on seafood menus. A stuffed crab is usually 50 percent crabmeat, most often claw meat, and 50 percent breading and seasonings. When the crab cake came to New Orleans, it showcased the lump crabmeat with very little filler.
Most crab cakes are made with mayonnaise as a binder. I find that mayonnaise takes away from the flavor of the crabmeat. This recipe uses heavy cream to combine with the breadcrumbs.
You are probably wondering where this recipe has been published. In 2005, Thomas Kinkade the Painter of Light, had a contest for three recipes to be included in his wife’s upcoming cookbook. Everyone was allowed to submit three recipes. Two of my recipes were originally selected to be included in the cookbook. However, they wanted to spotlight three different contestants. They chose to publish the first recipe that they selected, my crab cakes.
The second time this recipe appeared in print was the April 2009 issue of “Louisiana Cookin’” magazine. A new publisher, Susan Ford, had taken over the magazine. One of the changes she made was to include a recipe each month from ones submitted from each month from ones submitted from her readers. So in April 2009, my crab cakes appeared as the first recipe of the magazine. She has said that she uses my recipe often when she entertains.
Susan has featured a few of my recipes in her new magazine “Louisiana Kitchen and Culture” and on the magazine’s website.
In August 2011, my cookbook was published. The day I first held my book in my hands was one of my most proudest moments. Of course, one of my wife’s favorite dishes, crab cakes, was included.
Here, published again, is my crab cake recipe. I know you will enjoy them.
1 pound Jumbo Lump Crabmeat, picked thru to remove shells 1 tablespoon Butter 4 cloves of Garlic, chopped 1/3 cup Green Onions, chopped 1/4 cup fresh Parsley, chopped 1 tablespoon Old Bay with Garlic and Herb Seasoning 3/4 cup Seasoned Breadcrumbs 3/4 cup Heavy Cream 1/4 teaspoon Salt 1/4teaspoon Black Pepper 1/4 teaspoon fresh Basil, chopped
Over medium heat, melt butter in a medium saucepan. Sauté garlic in butter until golden brown. Add green onions and cook until soft, about 2 minutes. Add parsley and cook one more minute. Add crabmeat to pan. Add Old Bay seasoning and mix thoroughly. Add heavy cream and mix well. The mixture should not be liquidly. If so, add more breadcrumbs. All mixture to cook. Form cakes in hand, making a 2 1/2-inch circle. Place on a foil-lined cookie sheet. Refrigerate for at least two hours.
You can cook them many ways.
Sauté them in an olive oil-sprayed pan over medium heat for 3 minutes a side. Cook in a 350℉ oven for 10 minutes. Deep fry them in a 360℉ deep fryer. Dip the crab cakes in a mixture of milk and beaten egg, then cover with breadcrumbs. Cook them for 3 minutes or until golden brown.
While the crab cakes are good by themselves, they are even better when served with a sauce, either on top or on the side. Here is on of the most versatile sauces you will find.
2 Egg Yolks 1 Whole Egg 2 sticks (1/2 pound) margarine 1 stick (1/4 pound) Butter 1 1/2 teaspoons Lemon Juice 1/2 teaspoon Apple Cider Vinegar 1/2 teaspoon ground White Pepper 1/4 teaspoon Cayenne Pepper.
Melt margarine and butter over medium heat. Bring to a boil, remove from heat and allow to cool. Using a blender, blend egg yolks, egg, lemon juice, vinegar and peppers. With blender on. Pour the margarine/butter mixture lowly into the other ingredients. Blend to thisk. Keep warm until served.