I love crab. Dungeness crab to be exact. We had a ton of leftover crab after Easter because, in true Littleton family fashion, we got way too much food. So, of course, Mom sent us home with goody bags full of….well….goodies, which included some crab.
So, last night for dinner, I created some delicious crabcakes for Jon and I. First, we sat down at the counter for about 20 minutes to remove all of the delicious crab meat from their shells. Since we don’t have any “crab pickin’ tools” I used the pointy end of a potato peeler to remove the hard-to-reach crab meat. Jon likes to use the business end of a crab’s pointy leg to extract the meat from the rest of the pieces of his body. Jon and I have eaten crab together a few times, and it makes me laugh every time he uses the crab’s pointy foot to remove crab from the rest of his body. Because, lets face it, that is really messed up. So, here’s how much crab we had to work with.
Here’s what you’ll need for these tasty crab cakes:
Roughly 1 lb fresh dungeness crab meat
1/3 cup red bell pepper, chopped
1/3 cup green onion, chopped
10 saltine crackers, finely crumbled
1 egg, beaten
2 Tbs dijon mustard
3/4 cup mayo
1/2 tsp salt
1/2 tsp pepper
2 Tbs vegetable oil
Here’s what you’ll need for the lemon aioli I made to top the crab cakes with:
1/2 cup mayo
1 Tbs dijon mustard
1 tsp hot sauce
2 Tbs freshly chopped parsley
2 Tbs freshly squeezed lemon juice
Zest of 1 lemon
1/2 tsp salt
First, put saltine crackers in the food processor and pulse until they are crushed into something that resembles bread crumbs.
Chop up the bell pepper and green onions.
Transfer saltine powder to a medium sized bowl, and pour beaten egg over saltines. Add mayo, dijon mustard, salt and pepper and stir using a spatula. Throw in the bell peppers and green onions.
Add the crab meat to the mix and carefully fold everything together until well combined. Using your hands, carefully form mixture into patties and transfer to a clean plate (I used a golf ball sized amount for each cake).
Cover with saran wrap, and allow patties to cool in the fridge for about an hour.
Once crab cakes have chilled for an hour, place a large skillet over medium-high heat and add vegetable oil. Once oil starts to shimmer, carefully place each patty into the oil one at a time.
(Be careful not to add all of them to the pan too quickly, because you don’t want the pan to cool down. You need the pan to be hot-hot-hot!)
After about two minutes, flip them carefully using a small spatula. You’ll know when they’re ready to flip because they won’t be sticking to the pan anymore.
We put our cakes made of crab atop a spinach and arugula salad, and added a dollop (hi Krisanna) of aioli on each cake.
Just put this recipe in your pocket for a time when you have leftover crab, because it was real good!