Tuesday, February 11, 2014

Enzo's Crab Cakes


My husband and I rarely go out to dinner without the kids. We feel bad leaving them at home while we are out, so they have always gone with us since they were babies. We also rarely let them eat off of the kids menu, even when they were little. We would usually order a couple of entrees and appetizers, and then we'd all share.

That worked great when they were younger, but now that they are teens, they want to order their own meals and appetizers, and of course, they always want the most expensive thing on the menu. We usually steer them towards ordering something a little more economical, and then create those splurge items at home as a special treat.  This week it was crab cakes! They are so easy to make at home. Let's see how it's done:


Finely chop the peppers and scallions.



Saute the peppers and scallions in a 2 Tblsp of olive oil for about 4-5 minutes. Add the chopped garlic and cook for an additional 2 minutes.



Place the crab meat in a large glass bowl. Add the sauteed vegetables.



In a separate bowl, combined 3/4 cup of the panko, milk, egg, worcestershire sauce, and dijon mustard.  Mix well.


To the crab mixture, add the zest of 1 lemon, hot sauce, Old Bay seasoning, salt and pepper.


 
Add the juice of 1/2 a lemon, and then stir in the panko mixture.



At this point, if you have more mouths to feed than you originally planned (which we did), you can add an 8 oz. package of flake style imitation crab meat, an additional egg and a 1/2 cup of  panko. Form into 12 cakes, and coat both sides in additional panko.



Place the crab cakes onto a cookie sheet lined with waxed paper or parchment paper, and chill until ready to fry.



Heat 2 Tbls of olive oil and 2 Tbls of butter in a large fry pan over medium heat. Fry in batches, 6 crab cakes at a time, 3-4 minutes on each side, until golden brown and heated through. Add 2 more Tbls of olive oil and 2 Tbls of butter to the pan before frying the second batch of 6.


<<Printable Recipe>>
Enzo's Crab Cakes
Serves 6


Ingredients:
6 Tbls extra virgin olive oil
4 Tbls butter
5 scallions, finely chopped
1 clove of garlic, chopped
1/3 cup sweet bell pepper, finely chopped (I used a combo of red, orange & yellow peppers)
2 to 2-1/2 cups panko breadcrumbs
2 eggs
3 Tbls milk
2 tsp Worcestershire sauce
2 tsp dijon mustard
Zest of 1 lemon
Juice of 1/2 lemon
1 tsp Old Bay seasoning
4-5 dashes of hot sauces
1/2 tsp salt
1/4 tsp black pepper
1 pound lump crab
8 oz package of flake-style imitation crab

Directions:
  1. Heat 2 Tbls olive oil in a pan over medium to medium high heat. Add peppers and scallions and saute for 4-5 minutes. Add garlic and saute an additional 2 minutes. Remove from heat and set aside.
  2. Place lump crab in a large glass bowl. Add the sauteed vegetables and mix well.
  3. In a separate bowl, place 3/4 cup of the panko. Add 1 egg, milk, Worcestershire sauce and dijon mustard and mix well.
  4. To the crab mixture, add the lemon zest, hot sauce, Old Bay seasoning, salt, pepper, lemon juice and the panko mixture. Mix well.
  5. Break apart the flake-style imitation crab with your hands and add it to the crab mixture. Add the other egg and 1/2 cup of panko. Mix well.
  6. Place the remaining panko on a plate. With your hands, form the mixture into 12 cakes, and coat both sides of the cakes in the panko.
  7. Place the crab cakes on a cookie sheet lined with parchment or waxed paper and refrigerate until ready to fry.
  8. Heat 2 Tbls of olive oil and 2 Tbls of butter in a pan over medium heat until hot. Fry crab cakes  in batches, for 3-4 minutes on each side until golden brown and heated through. You will need to add 2 Tbls of olive oil and 2 Tbls of butter to the pan when frying subsequent batches. I usually fry 6 at a time. Serve immediately.

Adapted from Food Network



We served ours with a side of "pasta aglio, olio e peperoncino" (pasta with garlic, olive oil and crushed red pepper). They were delicious!

Buon Appetito!

7 comments:

  1. Those look delicious! I like how you extended the recipe with the imitation crab.

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  2. Thank you Marianne! You really wouldn't know it if I hadn't told you. The crab is the predominant flavor in these, not the bread crumbs and fillers, like many restaurant crab cakes.

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  3. Oh you've made me hungry at 11:20pm! Those look delicious, and I'm even wanting the pasta now! Yummy!

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    1. Thanks for stopping by Christina! Glad I made you hungry! :)

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  4. These look so mouthwateringly delicious! I'm going to pin this for later reference, I really need to try this recipe!

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    1. Thanks Shelby! They freeze well too. Just pop that tray in the freezer once they are made into patties and freeze for a couple of hours, then place them in freezer bags!

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