New recipe on my blog with pictures of finished product as well as a few steps along the way. http://sleevers.wordpress.com/2013/09/23/417/

Recipe from Cook’s Illustrated. What we love about these crab cakes is that they don’t have fillers, mayo, and other flavor-maskers. A delicate shrimp puree sets up the binding, enhancing the flavor and increasing the protein content of these little crab cakes.

Normally I try to simplify and/or modify recipes but I mean, it’s Cook’s Illustrated. I know better than to mess with perfection! I did remove a couple of steps that won’t change the flavor significantly, but the proportions are theirs.

Makes 8 crab cakes, 1 per sleever, 2 per non-ops.

Ingredients

• 1 lb lump crabmeat, picked over for shells
  
• Salt and pepper
  
• 2 celery ribs, chopped
  
• 1/2 cup chopped onion
  
• 1 garlic clove, peeled and smashed
  
• 1 tbsp unsalted butter
  
• 4 ounces shrimp, peeled, deveined, and tails removed
  
• 1/4 cup heavy cream
  
• 2 tsp Dijon mustard
  
• 1/2 tsp hot pepper sauce
  
• 1 teaspoon lemon juice
  
• 1/2 teaspoon Old Bay seasoning
  
• 1 1/2 cups panko bread crumbs
  
• 4 tablespoons vegetable oil
  

Method

1. Pulse celery, onion, and garlic in food processor until finely chopped, 5 to 8 pulses, scraping down bowl as needed. Transfer vegetables to large bowl. Rinse processor bowl and blade and reserve.

2. Melt butter in empty skillet over medium heat. Add chopped vegetables, 1/2 teaspoon salt, and 1/8 teaspoon pepper; cook, stirring frequently, until vegetables are softened and all moisture has evaporated, 4 to 6 minutes. Return vegetables to large bowl and let cool to room temperature. Rinse out pan and wipe clean.

3. Pulse shrimp in now-empty food processor until finely ground, 12 to 15 pulses, scraping down bowl as needed. Add cream and pulse to combine, 2 to 4 pulses, scraping down bowl as needed. Transfer shrimp puree to bowl with cooled vegetables.

4. Add mustard, hot pepper sauce, lemon juice, and Old Bay seasoning; stir until well combined. Add crabmeat and fold gently with rubber spatula, being careful not to overmix and break up lumps of crabmeat.

5. Divide mixture into 8 balls and firmly press into 1/2-inch-thick patties. Place cakes on rimmed baking sheet lined with parchment paper, cover tightly with plastic wrap, and refrigerate for 30 minutes. Don’t skip this step. They are delicate and hard enough to coat with panko as it is, and putting them in the fridge does help firm them up.

6. Coat each cake in panko, firmly pressing to adhere crumbs to exterior. Heat 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Place 4 cakes in skillet and cook without moving them until golden brown, 3 to 4 minutes.

7. Using 2 spatulas, carefully flip cakes, add 1 tablespoon oil, reduce heat to medium-low, and continue to cook until second side is golden brown, 4 to 6 minutes. Transfer cakes to platter.

8. Wipe out skillet and repeat with remaining 4 cakes and remaining 2 tablespoons oil. Serve immediately.

Gamer,

Have you tried these with any other meats?? Tuna, shrimp, etc??

So I don't like tuna and therefore didn't try with Tuna. This one has shrimp in it already, but more crab. And I don't think Salmon would "lump"as well, I think it would be smooshier, but I do think it would taste as good with either salmon or tuna.

So I don't like tuna and therefore didn't try with Tuna. This one has shrimp in it already' date=' but more crab. And I don't think Salmon would "lump"as well, I think it would be smooshier, but I do think it would taste as good with either salmon or tuna.[/quote']

Okay. Thanks

Would you happen to know the nutrition facts for the crab cakes?

Would you happen to know the nutrition facts for the crab cakes?

You know I need to start calculating and posting those. It's so tedious to do it one ingredient at a time in MFP that I've been lazy about it.

You know I need to start calculating and posting those. It's so tedious to do it one ingredient at a time in MFP that I've been lazy about it.

No need then I just did it... and according to my calculations on MFP, each cake is equal to:

Calories: 209

Fat: 10.1

Sat fat: 2.3

Cholesterol: 119.1

Sodium: 428.2

Potassium: 44.7

Carbs: 13.3

Diet. Fiber: 0.8

Sugar: 0.8

Protein: 15.5

Please note, I did not take into account “salt and pepper”, and the result of the calculations will vary depending on the different brands you may use for certain ingredients.

No need then I just did it... and according to my calculations on MFP' date=' each cake is equal to: Calories: 209 Fat: 10.1 Sat fat: 2.3 Cholesterol: 119.1 Sodium: 428.2 Potassium: 44.7 Carbs: 13.3 Diet. Fiber: 0.8 Sugar: 0.8 Protein: 15.5 Please note, I did not take into account “salt and pepper”, and the result of the calculations will vary depending on the different brands you may use for certain ingredients.[/quote']

Oh you sweetheart!! Thank you! I will post that on my blog.

My pleasure :-)

my husband it making these right now but we don't have a food processor so will it work with out pulsing the shrimp and veggies?

my husband it making these right now but we don't have a food processor so will it work with out pulsing the shrimp and veggies?

I think it will but chop them as fine as you can. It should be fine. Enjoy and do let me know if you liked them

Thanks Gamergirl! I'm going to try these out for my husband fiddleman- I'm sadly not a seafood fan! . Oh- the next time you're in Seattle, lets us know! I'd love to meet up if you have time!

Edited October 26, 201312 yr by Phoenix79

Thanks Gamergirl! I'm going to try these out for my husband fiddleman- I'm sadly not a seafood fan! . Oh- the next time you're in Seattle' date=' lets us know! I'd love to meet up if you have time![/quote']

That sounds like so much fun! We're thinking of coming the weekend before thanksgiving actually. Need to get up to Yakima to see family. I'll let you know once plans firm up for sure

We all loved them but I think you have to puree the shrimp and veggies so they stay together since chopping wasn't fine enough but we ate them and loved them even the company didn't care that they didn't stay together they called it crab scramble. We will definitely will make again.

Seems like the shrimp is a little overboard. I think that the crab alone would be wonderful. I think I have some fake crab in the freezer may want to make a few of these beauties

Seems like the shrimp is a little overboard. I think that the crab alone would be wonderful. I think I have some fake crab in the freezer may want to make a few of these beauties

The shrimp when puréed serves s a binder. Since there arennt bread crumbs, eggs, etc., you need something to hold it together.

LOVE LOVE LOVE crab cakes!!! Except I buy the fake crabmeat because I'm cheap . I know a lot of people hate it, but I like it. I also bake my crab cakes to cut back a bit on the fat content, although they don't come out quite as nice as the fried ones.