With family and friends spending a delightful weekend at the southern part of Cape Cod, and in particular exploring the work and wonders of the Woods Hole Oceanographic Institution (see NOTES), the thought of coastal dining kept washing in. I’ve posted about crab cakes before (here), but that was a year ago, so as I rediscover crab cakes for my dining enjoyment, let me share a bit more about them in detail with you.
Crabs cakes are really quite easy, and as many people consider them somewhat of a delicacy (meaning they are usually ordered when dining out, rather than prepared at home), I’ll show you just how easy they are.
Start with some lump crab (see NOTES), usually around 4 oz per serving. To keep it simple, and to let the crab be the star of the show, you’ll need some mayonnaise, Dijon mustard, diced bell peppers, thinly sliced scallions (green onions), salt, pepper, and some Panko bread crumbs. I don’t go any spicier than this.
With the crab in a medium size bowl, simply add all of the other ingredients to the crab.
Gently toss it all together. The mayonnaise and mustard, along with the bread crumbs, are going to bind it all together, so you want the crab well coated. However, for the sake of presentation of those beautiful lumps of crab, I emphasize ‘gently’. You don’t want to smush it all up.
I like to place the crab into 2-1/2″ biscuit cutters. Not only does it look better, it also helps with portion control. Just a hint: if you choose to do this, spray the insides of the cutters with some non-stick spray before you put the crab in. Makes it easier to plate.
At this point, I like to cover the crab cakes with cling wrap, and put them in the refrigerator to firm up. If you plan to shape them into cakes, without the use of the biscuit cutters, for sure you want to refrigerate them so they hold together better when you fry them.
Time-out in the fridge gives you time to get the rest of dinner together. I like a crisp and crunchy Feta slaw, and roasted corn on the cob just shouts seashore dining to me. The corn is easy, too. Butter it, sprinkle with salt and pepper, maybe add some diced bell peppers, wrap it in foil, and roast for 30-35 minutes at 350 deg. If you start the corn when you put the crab cakes in the fridge, your dinner is going to come together beautifully, time-wise.
For the Feta slaw, thinly slice some cabbage (or you can buy it at the store already sliced – but get just cabbage, not the slaw mix). Put the amount you want in a bowl, then sprinkle it with some salt, then give it a toss. Let it sweat for about 15 minutes. This will make the cabbage softer, but it will still have some crunch.
When you’re ready (and your corn is still roasting), you’ll need the cabbage, some olive oil, some champagne vinegar, some Feta, and the green part of some scallions. Drizzle oil and vinegar over the cabbage, add the Feta and scallions, and toss it all together.
Now, let’s make this all come together. Start by heating a skillet over medium high heat, adding a thin layer of oil once the pan is hot.
Remove the crab cakes from the fridge, and put then into the skillet. Give them about 5 minutes on each side.
While the crab cakes are cooking, and your slaw is ready, go ahead and make a bed of slaw on your plate.
Place the crab cake on the bed of slaw, add the corn on the cob to the side, think sand, surf, blue waters, and a glorious sunset, and you’re ready to go!
ENJOY!!!
NOTES
Woods Hole Oceanographic Institution is a research institution focused entirely on knowledge and understanding of our oceans, both on the surface and beneath. Through their Ocean Encounters initiative, they share freely their ongoing work. Take a look; you’ll be glad you did.
I get my crab at my local grocery market. My personal favorite is Waterfront Bistro, a proprietary brand of the Safeway/Albertson’s stores. Depending on how you plan to use it, it come in both a lump and a jumbo lump size. For crab cakes, I have a preference for the jumbo lump; I like seeing the lumps of crab in the crab cake. For crab cakes formed more like patties, or for Crab Imperial, the lump will do – if they have what they label just as ‘crab’, which is finer than the lump, that works in this latter instance as well.
never 2 old 2 start cooking 
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