Sandy and I would like to wish you all a Happy, Healthy & Prosperous 2012…and… enjoy this recipe!
With the help of my cousin Mitchell Maxwell…owner and executive chef of the famous Maxwell’s 148 (http://www.maxwells148.com
) in Natick, Mass, I have put together this recipe for about 9 or 10 crab cakes.
Mitchell was soooo busy at the time I asked him to send me his recipe, all he could do was tell me over the phone at 6:30 pm peak hour what where his primary ingredients.
Thus, these are primarily his ingredients tweaked to my taste by virtue of proportion and brands of product.
I was left on my own with the recipe for the dipping sauce which is fantastic and simple.
Crab Cake Ingredients
1 LB. fresh crabmeat (jumbo lump is not necessary)
2 center cut celery stalks (coarse chopped)
1 huge coarse chopped shallot or 1 Tbsp. chopped fresh chives
2/3 cups mayonnaise
1.5 cups panko bread crumbs (I like Panko bread crumbs)
1 Tbsp. dijon mustard (I always like “Bournier” brand)
10 or so shakes of Cholula lime hot sauce or your favorite
lemon zest from 1 lemon
1 jumbo egg…mixed
1 large fresh lemon…squeezed
1 fresh lime…1/2 for recipe and 1/2 for finishing
1/2 cup EVOO and 1 oz. sweet butter for frying
2 tsp. worcestershire sauce
1/2 tsp kosher salt or to taste
8-10 turns from pepper mill (black or white fine grind)
Saute in 2 tsp. EVOO celery and shallots or chives until soft and translucent (remove from stove and let cool)
In mixing bowl add to the cooled celery & shallots, crab meat, mixed egg, 1.5 cups of bread crumbs, juice from one lemon, juice from 1/2 lime dijon mustard, hot sauce, worcestershire, mayonnaise, lemon zest, salt and pepper
Refrigerate for 1 hour
Shape into slider size cakes (app 3 oz.) or 9 cakes
Fry both sides on medium high in EVOO and sweet butter until golden brown (app 4 minutes on each side)
Set on paper towels to drain off excess oil…and put a couple/ few drops of lemon on each cake
Serve warm with lemon wedges
Dipping Sauce (do this ahead of time)
1/2 cup Hellman’s Mayo or Hellmans “Light” Mayo
1/2 cup sour cream…not light sour cream unless you must
2 Tbsp. white horseradish sauce
3 Tbsp sweet pickle juice
2 tsp. of Cholula lime hot sauce
1 1/2 tsp. sweet paprika
refrigerate for at least one hour prior to serving
John’s Market on Old Country Road in Plainview sells fresh packed crabmeat for $12 per pound at the seafood counter in the back of the store…or lump crabmeat in a 16 oz.can is available in most supermarkets for about $16.
Feel free to use any hot sauce you like. you may even want to spice it up by adding a bit of cayenne pepper and hot sauce (to your taste)
Virgin Olive Oil
Cholula Lime Hot Sauce has a fabulous flavor and is not so “hot”
All ingredients are readily available in most supermarkets
If you want to serve them the next day, preheat the oven to 375 degrees, heat on a cooking tray for about 8-9 minutes and serve.
Remember…don’t be shy…love to hear from you in the comment box