Saturday, August 25, 2007


Seasonal Recipe of the Week
Today we are going to make crabcakes. I love crabcakes and they are very easy to do and crabmeat comes frozen just about anywhere in America, so you have no excuses!

1 pound of lump crabmeat
1/2 cup minced scallions
1 tablespoon fresh, chopped dill
1 1/2 teaspoons Old Bay seasoning
1/4 cup Panko breadcrumbs
1/4 cup mayo
salt and pepper to taste
1 large egg
2 shakes of Tabasco
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
1/4 cup AP flour
Canola oil to fry in

Just mix it all together (except flour) in a bowl and try not to break the crab meat up too much. You want big pieces. Squeeze it with your hands and it should hold together. If it's too wet, add some more Panko. Form the mixture into 4 fat, round cakes, put onto a wax paper-lined plate, cover with plastic and chill 1 hour (can go 24 hours) before sautéing. Dredge in seasoned flour and sauté in hot oil 4-5 minutes on each side. Serve with classic tartar sauce or a lemon aioli.