When the Thanksgiving issue of Food & Wine arrived, I was ecstatic! Bestie saw me jumping up and down in the elevator like a kid on Christmas morning. I was thrilled when I saw the Crisp Crab Cake recipe. I knew I would have to make them…and I did. I made a few changes mostly because I wanted the crab cakes to be more filling but didn’t want to buy more crabmeat. I also made these as mini crab cakes so they could be served as appetizers.
½ pound skinless cod, cut into ½-inch pieces
5 scallions, thinly sliced
3 jalapenos, seeded and minced
3 tablespoons fresh lemon juice
1 tablespoon chopped parsley
½ teaspoon cayenne pepper
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
½ cup mayonnaise
1 pound lump crabmeat, picked over
½ cups panko breadcrumbs
In a mini food processor, puree the fish. Transfer to a bowl and add the scallions, jalapenos, lemon juice, parsley, cayenne, salt, pepper and mayo and mix thoroughly.
Gently fold in the crabmeat.
Form the mixture into 1-inch cakes. Be careful not to make them too round.
These are crab cakes not croquettes! Coat the cakes with the panko and refrigerate for at least 30 minutes.
After the cakes are cooled, which helps them set, it’s frying time! In a large nonstick skillet, heat ¼ inch of oil until shimmering. Add the crab cakes and cook over moderate heat until browned and heated through.
This should take about 3 minutes per side.
The crab cakes were a hit at Friendsgiving! I made them again for Thanksgiving. They will definitely be a staple at future events.