Crabmeat au gratin

The Cypress Times ^ | 8/23/09 | Stacey Winder

[Patriot1259]

You can substitute shrimp or use a combination of crabmeat and shrimp for this tasty seafood dish.

[Patriot1259]

A great cheesy seafood dish - a crab lover's delight!

[OCCASparky]

What? Can’t use lobster?

[True Republican Patriot]

YUM! Thank you for brightening a Great Sunday!

[rightly_dividing]

Yup, sounds real gooood!

[NavyCanDo]

I am getting to wonder if the Cypress Times is sponsored by cardiologist. Seems to be someone is drumming them up some business.

Looks like a great recipe. The only way I like crab is in crab cakes, but this recipe may be an new way to enjoy them. Good timing too, because we are staying at a friends cabin on Puget Sound during the Labor Day weekend, and there is great crabbing off their beach. PING if there is a Ping list for these recipes.

[MosesKnows]

The only way I like crab is in crab cakes

I'm with you. If I have 2 cups of lump or backfin crab meat it will go toward making crab cakes; any other use would be disgraceful. A possible exception is my crab bisque recipe.

This recipe would seem more suitable for crab claw meat or canned crab meat.

[MS.BEHAVIN]

Foodie PING!
;0)

[my_pointy_head_is_sharp]

Anyone have a good crab cake recipe?

[MosesKnows]

Anyone have a good crab cake recipe?

A "good" crab cake is more the result of style and experience than a recipe. With lump crab meat hovering around $20 a pound, experimenting can become expensive.

When I get hungry for a “good” crab cake, I go to Faidley’s Seafood at Baltimore’s famous Lexington Market. For a nice sit down restaurant, I like the G&M restaurant in Linthicum, Maryland. There are many such places around the Chesapeake Bay where the watermen harvest the Chesapeake Bay Blue Crab.

However, for a recipe, Maryland’s Senator Barbara Mikulski has an adequate recipe. I detest her socialist democrat politics but her mother’s crab recipe is easy to follow.

1 lb. Jumbo lump or backfin crab meat
3 slices white bread
1 tbsp. Mayonnaise
1 tbsp. Dijon mustard
2 tsp. Old Bay or Wye River seasonings (I perfer Old Bay)
1 tbsp. snipped parsley (optional)
1 egg
Vegetable oil (for frying)
Tartar sauce, mustard, or cocktail sauce (I strongly perfer a hot sauce)

Beat the egg in a bowl. Remove the crusts from the bread and break the slices into small pieces. (or cut bread into small squares) Add to the egg. Mix in the mayonnaise, Dijon mustard, Chesapeake seasoning, and parsley and beat well. Place the crabmeat in a bowl and pour the egg mixture over the top. Gently toss or fold the ingredients together, taking care not to break up the lumps of crabmeat (very important) . Form the cakes by hand or with an ice-cream scoop (by hand works just fine) into 8 mounded rounds about 3 inches in diameter and 3/4-inch thick. Do not pack the mixture too firmly. The cakes should be as loose as possible, yet still hold their shape. Place the cakes on a tray or platter covered with wax paper, cover, and refrigerate for at least 1 hour before cooking.

Note: Refrigerating is an important step for anyone not familiar with making crab cakes.

Pour oil into a heavy skillet to a depth of about 1 1/2 inches. Heat the oil and fry the crab cakes, a few at a time, until a golden brown, about 4 minutes on each side. Remove with a slotted utensil to paper towels to drain.

Or broil the cakes: Slip them under a preheated broiler until nicely browned, turning to cook evenly, about 4 to 5 minutes on each side.

Or saute: Heat a small amount of clarified butter or olive oil, or a combination, in a skillet and saute the cakes, turning several times, until golden brown, about 8 minutes total cooking time.

Note: I strongly suggest you saute or broil if you are not familiar with making crab cakes.

[my_pointy_head_is_sharp]

Thanks for the recipe!