I made this recipe for dinner last night, after having seen it on Dan Eaton's Cooking at Home segment on NY1 in the morning. Now, folks say that Dan creeps them out a little bit. Sure, his voice is on the high side and his hair is on the 80's side, but he invented a good and easy crab cake. I'll be sure to keep checkin' in with Dan and his recipes now that I have a baby, and I have to cook stuff. The days of Saltines for lunch and Miller Lite for supper are over.-------------------------------------------------------------
Homemade Crab Cakes - Dan Eaton
SERVES: 8
INGREDIENTS:
1 pound canned, pasteurized crabmeat
8 slices white sandwich bread
1/3 cup finely diced red pepper
1/4 cup finely diced red onion
1/4 cup finely diced green onion
1 heaping Tbs Dijon mustard
1/2 cup mayonnaise
Olive oil for sauteing crab cakes
Tartar sauce and sliced tomatoes for serving (optional)
PROCEDURE:
For 1 pound of crabmeat, you'll need to cut the crusts off of 8 slices of bread and finely dice it and throw it into a large mixing bowl.
Take a few minutes to pick through the crabmeat to make sure there aren't any small pieces of shell in it and then add it to the bowl with the cubed bread and add 1/3 cup finely diced red pepper and 1/4 cup each of finely diced red onion and green onion and then add 1 heaping Tbs of Dijon mustard and 1/2 cup mayonnaise and mix everything together.
This amount of crabmeat will make 8 medium sized crab cakes and you'll want to shape them into equal sized 1-inch thick patties.
Cook the crab cakes in batches or in one large nonstick pan with a splash of olive oil until they're golden brown on both sides and hot all the way through.
HINTS:
Feel free to cut this recipe in half by buying 8-ounces of crabmeat instead of 1-pound. Jumbo lump crabmeat is more expensive than back fin crabmeat….either one works fin although there may be more bits of shell to pick out of the back fin meat.
Serve the individual crab cakes with a little tartar sauce and some sliced tomatoes if you like or with a simple tossed green salad.
SERVES: 8
INGREDIENTS:
1 pound canned, pasteurized crabmeat
8 slices white sandwich bread
1/3 cup finely diced red pepper
1/4 cup finely diced red onion
1/4 cup finely diced green onion
1 heaping Tbs Dijon mustard
1/2 cup mayonnaise
Olive oil for sauteing crab cakes
Tartar sauce and sliced tomatoes for serving (optional)
PROCEDURE:
For 1 pound of crabmeat, you'll need to cut the crusts off of 8 slices of bread and finely dice it and throw it into a large mixing bowl.
Take a few minutes to pick through the crabmeat to make sure there aren't any small pieces of shell in it and then add it to the bowl with the cubed bread and add 1/3 cup finely diced red pepper and 1/4 cup each of finely diced red onion and green onion and then add 1 heaping Tbs of Dijon mustard and 1/2 cup mayonnaise and mix everything together.
This amount of crabmeat will make 8 medium sized crab cakes and you'll want to shape them into equal sized 1-inch thick patties.
Cook the crab cakes in batches or in one large nonstick pan with a splash of olive oil until they're golden brown on both sides and hot all the way through.
HINTS:
Feel free to cut this recipe in half by buying 8-ounces of crabmeat instead of 1-pound. Jumbo lump crabmeat is more expensive than back fin crabmeat….either one works fin although there may be more bits of shell to pick out of the back fin meat.
Serve the individual crab cakes with a little tartar sauce and some sliced tomatoes if you like or with a simple tossed green salad.
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