During the summer, I crave food that is light. My normal taste for all things spicy wanes, in favor of refreshing. It also helps if it is easy to prepare. That’s why I fancy myself something of a connoisseur on crab cakes.
Easy is definitely the word to describe crab cakes. The basic recipe involves mixing the ingredients and forming into patties. To make sure they hold together, you should refrigerate them for at least an hour. You can even go overnight, if need be. I got that tip from the incomparable “Two Fat Ladies.” Though there are numerous variations, it typically includes, lump white crab meat , of course, a binder, bread crumbs and spices.
Canned crab meat is definitely the way to go. It cuts your prep time down considerably. Don’t be afraid of it. Seriously, it’s good. It’s picked through by hand to get rid of shell bits. The meat is fresh and tasty. I can’t recommend it more highly. Just the thought of not having to crack open a bunch of crab legs and fish out the meat is enough to convince me.
Cooking Crab Cakes
You should allow your skillet to preheat fully before cooking. I recommend a half-and-half mix of butter and oil for cooking. Crab and butter? Nothing is better. Then, cook them without turning for at least four minutes. The more you fuss with them, the more likely they will crumble. My latest favorite comes from FineCooking.com .
Serving Crab Cakes
I like to serve crab cakes on a bed of spring greens. A good aioli is the essential accompaniment. I like a traditional lemon-garlic flavor, but I’ve also enjoyed a roasted red pepper version. I’m kind of a sucker for roasted red pepper anything.
Depending upon your recipe, either a Pinot Grigio or an unoaked Chardonnay are the best wines to make the flavors sing. If your recipe has fresh herbs in it, a Sauvignon Blanc is another option.
Wednesday is seafood day at our house. It’s going to be crab cakes on the menu next. I can’t imagine a more perfect meal out on the deck while overlooking the lake.