Sunday, May 11, 2014

Crab Cakes with Chipotle Mayo sauce


Happy Mother’s day to me and to all the awesome mothers out there!

My blog has been long overdue, but I am back with fresh cooking ideas and lots of new thoughts… so here we go, spring in the air and a perfect Mother’s day weather to kick off the season.
There are few food indulgences that I cannot quite partake in… lobster, crab, oysters… luxury and delicious but I choose to forgo.  Not that I have a full blown sea food allergy, but I am uncomfortable enough to just say ‘no’.  And believe me, I miss it… the fresh taste of giant oysters at the London market, the gorgeous mounds of oysters and craw fish in New Orleans, the succulent lobster rolls at shacks along the Jersey shore… I love them all.  I just have to limit myself to one of each a year.  One perfect Lobster roll during my kid’s annual regatta is worth the few hours of misery afterwards.   Same goes for the perfect crab cake.  If done right, they are the most delicious thing on earth, but most of the time, they are the mediocre over-fried lumps that are not worth blowing a once a year allowance on. 
I have been craving crab cakes and since it Mother’s day and I am allowed some small indulgences today, I am going to make some for myself.  The idea is that you should be pampered to hell on Mother’s day doesn’t sit well with me.  As long as I am doing what I want, I don’t really care if I am the one cooking dinner, besides the annual “bacon and eggs in bed cooked by kids thing “is not good for my tush anyway.  So after a perfect hike in the park, I am off to fry up some crab cakes and enjoy my Mother’s day….

Crab Cakes with Chipotle Mayo sauce

For the crab cakes

1 lb of picked lump crab meat
1 ear of corn charred on the grill -  kernels cut off
½  hot pepper diced finely
2 tbs of sweet red or orange peppers diced finely
2 tbs of parsley chopped
1 scallion diced finely
1 tbs lemon juice
3 tbs of mayo
2  egg
¾ cup of panko bread crumbs
1 cup of plain bread crumbs
2 tsp of Louisiana spicy sea food seasoning ( any sea food seasoning mix heavy on cayenne will do)
½ tsp dried ginger
Salt and Pepper to taste
Vegetable oil for frying

Chipotle mayo sauce

1 cup mayo
1 tbs capers
1 tbs lemon juice
1 chipotle in adobo
1/2 tsp of dijon mustard
1 tsp horseradish or wasabi


Make the sauce, combine all the ingredients in the food processor, pulse until smooth.  Set aside.

To make the crab cakes, toss crab meat (pick though it to make sure there are no shells) with the panko bread crumbs and all the dried seasoning including salt and pepper. 

Add the corn, peppers and parsley.  Whisk may, one egg and lemon juice together and combine with crab and vegetable mixture. 

  Do not overwork.  The key to a perfect crab cake, it should not be dense, the batter should be on the dry side very flaky.  Refrigerate the mixture for 1 hour.

Heat vegetable oil in the skillet.  Beat one egg with a teaspoon of water and spread the plain bread crumbs in a plate.  Form the crab cakes by hand, briefly dip them in the egg wash and breadcrumbs.  Fry until just golden and heated through, about a minute on each side.  You can keep the warm in a 250F oven. Serve with the chipotle may sauce and warm corn salad.



Enjoy, and don’t forget or remember your mother today!

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