Crab Cakes

[IcyMist]

Last night my sister and I went to Seminole to play the slots and we went to one of the nicer restaurants to eat. Neither one of us was very hungry and so we decided to get appetizers for the meal. We ordered their crab cakes and boy am I glad that we did. They were either so lightly coated or not coated at all and it was nothing but crab. I really don't know what they could have added to give it a slight crunch but they were delicious!!!! I also don't know what they used to bind the crab together so that they didn't fall to pieces when you put your fork in them. Someone was also very artistic with the mayo/mustard?/horse radish sauce. They made the crab cakes look like flowers with the sauce being the petals.

My question is......does anyone have a recipe for crab cakes that sounds like what we had?

[SmokeyJoe]

Hey Icy, try this recipe its I beleive what your looking for.






6 sl White bread
3/4 c Olive oil
3 Eggs--seperated
1/4 ts Dry mustard
1/2 ts Salt
2 ts Worcestershire Sauce
1 1/2 lb Crab meat
Paprika
3 tb Butter



Trim crusts from bread and lay slices on a shallow platter. Pour oil over
them and let stand until bread is thoroughly saturated. Use forks to break
into small pieces. Combine egg yolks with mustard, salt and Worcestershire
sauce. Beat lightly. Stir in bread and crab meat, gently fold in stiffly
beaten egg whites, and shape mixture into patties. Sprinkle with paprika
and saute in heated butter until golden on both sides.

[IcyMist]

That could be it SmokeyJoe. Can you tell there is bread in it when it is being eaten? What we ate you could not tell at all. I just know I would love to recreate that recipe because it was so good. I will try your recipe and I thank you for being so fast in answering.

[SmokeyJoe]

no icy, when you shread it and it mixes with the oil it becomes an almost invisible binder. Trust me youll be very happy with the results. Notice the recipe does not call for old bay seasoning and thats just fine for me but if you are partial to the flavor of it you can add it in there.
Oh , no problem, this time a day im sitting here waiting for my kids to finish dabbling in their cereal so we can gooooooo. Whip those egg whites girlfreind.

[labradors]

The "slight crunch" could also be panko - perfect for crab cakes.

[firechef37]

I love good crab cakes! I will have to try this one myself.

I could almost taste them as I read the post....oh how I hate Iowa at times like this!

[cjs]

Icy, here's a couple hints "old man/Pat" posted a couple years ago on crab cakes.

old man / Pat

"I agree with the cracker fill, if too much, they become a bit dry. I always add a bit of shrimp water, and 3 eggs for the recipe is a little light, so I can always add one more egg if necessary. I like to keep them quite moist, so they are difficult to take from sheet pan to griddle, but that is what being a cook is all about right? If it was easy, everybody would be doing it?

Here is a trick we use on the line: if they have become dryer than we like, we make sure while on the griddle, we steam them covered with a pan lid - we do this for all of em, but do it more/longer for the dry ones, it
helps. The steaming also helps cook the eggs faster and puffs up the cakes as well. Of course, if they dry out too much, they go in the round file

I would love to use just crab and shrimp with spices, but it makes the dish too expensive for us...."


Also, minced hard cooked eggs are a nice addition to crab cakes - adds a great inside creaminess to the outside crispy.

[thecooktoo]

In our catering business, one of our most popular items is a mini crab cake the we sell by the hundreds. It is simply pasturized lump crab, vidalia onion viniagrette, parsley, a small amount of bread crumbs and one egg per pound of crab.

Jim