Friday, August 17, 2007

Nate's Crab Cakes

Nate LOVES crab cakes~ and I do too! This was our first time making them, and we looked up a few recipes Like This and Nate decided to make his own recipe based on crab cakes that he's had that he liked (and avoiding ingredients that are not his fave like celery)
This was totally a make-it-up-as-you go type of deal, and really the only thing we'll do differently next time is either make a smaller batch or make the same sized batch and size the crab cakes as silver-dollar sized apps. This recipe made 7 crab cakes about the size of the palm of my hand.

1 lb crab meat (we used cooked snow-crab clusters from the fish market- YUM!)
Olive oil
Small Maui Sweet Onion
8-10 minced radishes
3 T Dijon mustard
Bread Crumbs
1/2 C mashed potatoes - cooled (... and we happened to be making mashed red potatoes as a side dish with our main course)
1/4 c mayo
2 1/2 T chopped finely chopped chives
3 T chopped fresh tarragon
1/2 tsp cayenne or to taste
Juice of 1/2 a lemon or to taste
Zest of 1/4 (or a little less)of a lemon

Spicy Mayo~
Mayo 1/2 to 3/4 C
1 T finely chopped chives
a few dashes Tapitio or Tabasco to taste
Juice of 1/4 lemon
Salt (a pinch of Kosher salt)
a bit of horseradish like 1/2 tsp
Mix up all of the above

Medium Pan, saute onions and radishes, seasoned with salt for 5-7 minutes in a few T of Olive Oil. Remove from heat and let cool. In a large bowl combine (mix after each ingredient- use a fork to keep the larger piece of meat from crumbling) crab, mayo, mustard, lemon juice, tarragon, chives, mashed potatoes cayenne bread crumbs (adding by the 1/4 cup until they're good patty making texture.) Season with salt & pepper. Carefully stir in radishes and onions, add a little more lemon juice to taste or bread crumbs if necessary. Form big or little cakes by hand- coat both sides with bread crumbs. Heat oil in a medium or large skillet- saute about 4-5 minutes each side or until golden & crispy on medium heat.

They were totally spectacular- we actually went to a beautiful dinner at a great restaurant a few nights later and I liked Nate's crab cakes better!!
My photos are no bueno on this one, they do not do them justice~ I am dreading daylight savings time.


GlimmerGal said...

Beth, these look very tasty. But radishes?? I don't know about that in crab cakes. I am a Maryland girl at heart and I prefer the traditional bay style like in my blog. You are soo lucky Nate cooks too! If I don't cook Robert brings home chipotle, subway or pizza.

Beth G. said...

I know- it sounds crazy~ We had some family friends growing up that used to have them flown in from Maryland once a year- amazing...the radishes were actually really good! He's like a mad scientist in the kitchen, it's a blast to watch (and eat!)