Ingredients: |
Ingredients: Important part:
1 lb lump crab meat
Dry mixture:
2/3 cup panko breadcrumbs
1/3 cup celery stalks, chopped
1/3 cup leek (or green onions), chopped
1/3 cup anaheim pepper (or similar pepper), seeded and chopped
1 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp nutmeg powder
1/4 tsp allspice powder
1/4 tsp dill leaves, dried and finely chopped
1/4 tsp black pepper powder
1/4 tsp celery seed
1/8 tsp sweet paprika powder
1/8 tsp ginger powder
1/8 tsp mustard powder
1/8 tsp cayenne pepper powder
1 Mediterranean bay leaf, powdered
pinch white pepper
pinch of clove powder
pinch of cardamom powder
pinch cumin powder
Wet mixture:
2 egg yolks separated from whites
1/4 cup olive oil
dash of white truffle oil (optional)
lemon juice (or vinegar) as needed
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Directions: |
Directions:Chop celery, jalapeno, and cilantro. In large mixing bowl, combine the breadcrumbs, celery, jalapeno, salt, and all the spices. Adjust spices to taste/smell.
In separate mixing bowl, beat the egg yolks until it's even and foamy. In alternating drops, slowly add oil and lemon juice (or vinegar) while beating on high speed. Add a few drops of oil, then a drop of lemon juice, continuing until all the oil is gone. This should make a thin mayonnaise-like paste to hold together the cakes.
Fold the crab meat into the dry mixture, being careful not to break up the large lumps. Also check for any pieces of crab shell. Fold in the wet mixture, add more breadcrumbs and a bit of water if it's not sticky enough.
When the whole mixture is to your liking, get out a baking sheet or pan and line with foil. Spray foil with oil to prevent sticking. On the foil, form the crab cakes into 4 large cakes, 6 medium cakes, or 8 small cakes. Flatten them out a bit so they cook more thoroughly. Cover the cakes will more foil and put them in the fridge for at least an hour so they solidify.
Preheat oven to 425 degrees. Bake cakes, uncovered, for 20 minutes or until they are golden, before they start to get brown. Cool for a few minutes before removing from foil. Garnish with peppers. |
This recipe for Delicious Crab Cakes is from