We love crab cakes. Who doesn’t? I mean, really? They aren’t that hard to make, and if you make them yourself you can load them up with veggies (onions, shallots, celery, bell peppers) and keep the fat (read – mayonnaise) to a minimum. Yes, yet another Kaganoff Kitchen stealth vegetable delivery vehicle – the crab cake.
- 1 lb lump crabmeat, drained and picked over for shells
- 1 cup panko bread crumbs
- ½ cup mayonnaise
- 2 tablespoons Dijon mustard
- 5 large eggs lightly beaten
- 1/3 cup yellow onions, finely diced
- 1 shallot, finely diced
- 2 cloves garlic, finely diced
- 4 stalks celery, finely diced
- 1 large red, yellow or orange pepper, finely diced
- 3 tablespoons capers, chopped
- 3 tablespoons butter
- 1/3 cup grapeseed oil
Preheat oven to 250 degrees.
In a large bowl toss the crabmeat with the bread crumbs, mayonnaise, mustard, and eggs. Add the onions, shallot, garlic, celery, bell pepper and capers. Stir until blended. To save time I chopped all of the vegetables in my Cuisinart. I did them one at a time on the pulse setting until they were finely diced. If you use this method do the capers with one of the vegetables, e.g. the bell peppers – otherwise you’ll puree them.
Heat butter and grapeseed oil in a large non-stick sauté pan on medium heat. Using a large soupspoon, form the crab cakes in your hand (I made mine 1½ inches in diameter and ½ inch thick). Set them carefully into the hot oil. Cook for 4 minutes on each side until well browned. Cover a plate or cookie tray with paper towels. Place the cooked crab cakes on the paper towels in keep in a warm oven until you are ready to serve them.