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11-19-2006, 12:05 AM
| #1 (permalink) |
| Administrator  Join Date: Aug 2006
Posts: 921
|  Maryland Crabcakes with a twist of Jeff This is another one of my own recipes. This recipe makes about 4-5 crab cakes or in the pictures case, 18-20 balls depending on how much of the crab meat you eat before cooking it =) I ate a ball or two worth of meat =) This is a great side dish to take to a party (ball form). just multiply the recipe till you get the amount of balls you want. 1LB crab meat, backfin is fine lump is better. Pictured is backfin. 1 Egg 1 Jalapeño seeded. 1 tsp fresh ginger 2 gloves fresh garlic small bunch of Cilantro 1 TBS old bay spice dash of Worcestershire sauce dash of salt (optional) 1 tsp mustard deli/zesty style 2 TBS Mayo 2 TBS plain bread crumbs, I prefer fresh bread crumbs but had these handy... About 2 TBS worth of Fresh grated parmesan cheese, not compressed in the TBS! light and fluffy. Japanese panko bread crumbs (optional) Oil for frying. Start off by checking the crab meat for any shells that the factory missed. Set aside crab meat once shell free. Deseed the Jalapeño and chop it up into small pieces, also mince the garlic and ginger. Add this mixture to your food processor, then follow that with the egg, Worcestershire, mustard, mayo, old bay, cilantro, plain bread crumbs, and if you like salt add a pinch of salt. Do keep in mind the old bay has salt in it and adding more salt does make for a salty crab cake. I like salt.... =) Blend the mix together for about 4-5 seconds. it doesn't take long at all. Once this is together, take your crab meat and place it in a mixing bowl, pour your mixture on top of the crab meat and lightly combine the two. I folded the mixture into the crab meat, you could also use your hands to mix it up. Try not to over work it. Once it's mixed, either make patties with the meat or lightly roll it into a ball. I really like rolling the balls in panko bread crumbs, or if its a patty just giving the patty a nice coating of pankco bread. I think it makes for a really good outer texture. Once your balls/patties are formed, place them on a plate and put in the fridge till you're ready to use them. the fridge should help firm the balls/patties up. If you're making patties, get a pan out and add a few TBS of oil and butter. enough to cover the whole bottom of the pan. heat the oil to 360o and cook the patties about 2-3 minutes on each side. Cook them till you have a nice brown color. If cooking balls (as pictured) take a deep pot and fill it up with enough oil so your crabballs will be fully submerged in the oil. MAKE SURE you do not fill the oil put past the halfway mark on the pot!! Heat the oil up to 360o, using a slotted spoon lower in 2 balls at a time and cook 4 to 6 balls total at a time. cook them till they're nice and golden brown. When the patties/balls are done cooking, let them drain on a upside down baking sheet with either papertowels or news paper on top with a cookie cooling rack on top. If you have any issues with eating uncooked egg, (I don't) use a thermometer to check for 160o + center. or use pasteurized eggs. If the internal temperature is below 160o just place your crabcakes/balls into a 350o oven and cook for 5-10 minutes. however long it takes to reach 160o + Once done, place the cakes on a nice roll with some lettuce and tomato or pop the crab balls straight into your mouth with nothing on them. For the people that feel I used too much filler, well.. IMO I didn't bottom line, you need something to keep the crab from falling apart, plus when ever I see someone eat a very low filler crabcake they tend to put tarter sauce, ketchup or some form of sauce on it. Whats the point of that? I like making my crab cakes with enough flavor so you don't need to add anything other then maybe some lettuce and tomato =) You can see pictured both plain, and panko covered crab balls. I really do like the texture the panko brings to the table. Nice crisp outside while keeping a nice soft inside. yum! NOTE pictured is both with panko bread crumbs and with out panko bread crumbs. that's why some balls look different. This will give you an idea of what it should look like either way. Please register or log in to remove this ad and the ads attached to all the picturesLast edited by jeff; 11-19-2006 at 01:40 PM. |
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02-09-2010, 11:20 PM
| #5 (permalink) | |
| Administrator Join Date: Aug 2006
Posts: 921
| Quote:
The way I make them they have enough flavor that you really dont need any sauce. at least I like to think so. I made about 10lbs worth of crab balls using this recipe for my wedding reception and every last one was eaten =) people picked them up and ate them straight. Last edited by jeff; 02-09-2010 at 11:39 PM. | |
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02-10-2010, 02:53 PM
| #7 (permalink) | |
| Junior Member Join Date: Jan 2010
Posts: 10
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