Crispy Crab Cakes

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This particular crab cake recipe is from my Jacques Pépin cookbook: Fast Food My Way. This cookbook is one of my personal favourites. I have made a number of recipes from it, and you can tell how well-loved it is, as many of the pages are stuck together with sauce and other mysterious ingredients. Since getting this book, crab cakes have been a favourite meal in the Forward household. It’s amazing how you can take canned crab and transform it into something so gourmet and delicious. Not only that, but this recipe is so quick and easy that these crab cakes are considered an easy weekday meal in my house. The other ingredients needed for the receipe are probably ones you already have laying around your house, which makes this meal quite convenient. Usually, we serve them with a salad, as pictured above, or sweet potato fries (my favourite!). The Jacques Pépin cookbook serves these crab cakes with a “Red Sauce”, but when I make mine, I top them with a red pepper jelly that my dad buys from the local market in Halifax, Nova Scotia. This particular jelly is by “Pat’s Preserves” and is called “Sweet & Tangy Pepper Jelly”. The sweet and tangy flavours perfectly compliment the crab… so much so that I have never even considered making this so-called “red sauce”. I can’t imagine that it could be comparable to this fantastic jelly. If you aren’t from Halifax, you can usually buy similar types of jelly at any grocery store, but they might not be as good as Pat’s! The recipe below is slightly altered from Jacques version. To see his… you should probably go purchase the whole book, because it is superb.

Ingredients (For 3 people):

  •  2 cans of crab meat (120g each)
  • 1 1/2 cups bread crumbs
  • 2 tablespoons minced onion
  • 2 teaspoons chopped fresh cilantro
  • 2 teaspoons chopped fresh parsley
  • 2 teaspoons chopped garlic
  • 5 tablespoons mayo (we use light miracle whip… still tastes great!)
  • 1/2 teaspoon tabasco sauce
  • 1 tablespoon lemon juice
  • salt and pepper to taste
  • oil for frying
Put the crab meat in a bowl, and break up with a fork until the meat is in small chunks. Add 1 cup bread crumbs, onion, cilantro, parsley, garlic, mayo, tabasco sauce, lemon juice, and salt & pepper. Mix ingredients until well combined. In a shallow dish, spread out the remaining bread crumbs. Roll balls of the crab mixture into balls (amounts depending on how large you want your crab cakes to be) and press into bread crumbs, flattening out the ball, so both sides of your crab cake are coated. Set aside until all crab cakes are prepped. In a pan over medium heat, pour in a layer of oil thick enough to coat the whole bottom of the pan. Heat until oil is crackling, and then place crab cakes in pan. Cook on each side for about 3-4 minutes, or until crispy golden brown. Plate, and top with Pat’s jelly! (or another topping of your choice).
Check out Pat and his delicious preserves here!
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