Thursday, August 04, 2011
Crab Cakes a la Summer
Sometimes recipes are born out of necessity. When I mean necessity, I'm talking about that it's 5pm and I realize I don't have certain ingredients and need to figure out some substitutes, fast. These are crab cakes that would usually be constructed with the recipe on the side of the can of crab combined with a few online recipes, but alas, it's way different this time. I realized I didn't have celery or any kind of parsley, cilantro or mint, so apples stepped in for the crunchy and what the heck, I added some lime juice and some unsweetened coconut for an added twist. The result was a hint of sweetness that went along with the spiciness of the Sriracha sauce. The apple bits that were on the outside got carmelized. What more can you ask?
Here's the recipe:
1 lb can of crab meat
3/4 cup of Panko crumbs
1/4 cup of unsweetened coconut flakes
juice from half a lime
1/2 an apple - diced
3 large cloves of shallots sliced small
1 tsp of Sriracha
2 Tablespoons of mayo
1 teaspoon of dijon mustard
salt to taste - about 1/4 teaspoon
2 teaspoons of Worcestershire sauce
Mix all of the above in a big bowl. Form into crab cakes or even burgers, your choice on size and fry on medium in a pan with the bottom coated in Canola oil until the outsides look golden brown.