Whitney here…
One of my lifelong indulgences is crab meat. Whether it’s vacation at the ocean, a special meal at my Nana’s house, or date night at a fancy restaurant in downtown Greenville, I am always happy to eat crab legs or crab cakes! Last summer my Nana found a recipe for crab cakes in Victoria magazine. The recipe isn’t available online, so I’ll post it below.
This was our Sunday lunch menu yesterday:
Crab Cakes with Sauce Gribiche
Corn
Crab Cakes
1 (8 oz) container craw-crab meat
1 (8 oz) container jumbo lump crab meat (I bought Louis Kemp imitation crab meat on sale B1G1 at Ingles last week, and it tasted great)
1 T minced shallot
1/2 C mayo (here in South Carolina we only use Duke’s mayonnaise!)
1 large egg, lightly beaten
1 T fresh chopped chives
1 T fresh chopped dill
1 tsp. fresh lemon zest
1/2 tsp. coarse salt
3/4 tsp. fresh ground black pepper
1 1/2 C panko crumbs, divided
1/4 C melted butter
1/2 C vegetable oil
In a medium bowl, combine crab meat, shallot, mayo, egg, chives, dill, lemon zest, salt, pepper and 3/4 cup panko. Stir to combine. Stir in melted butter. Shape into approximately 12 2-inch rounds. (I used a 1/4 cup measuring cup to divide the mixture into even portions) Dredge each round into remaining panko crumbs. Set aside.
In a 10-inch nonstick skillet, heat oil over medium high heat. Fry crab cakes for 3 to 4 minutes on each side, until lightly browned. Drain on a paper towel. Serve immediately.
Sauce Gribiche (fancy tartar sauce)
3/4 C mayo
1 large hard boiled egg, chopped
1/8 C finely chopped cornichons (I used pickle relish in place of the cornichons)
1 1/2 T drained and chopped capers
1 1/2 T Dijon mustard
1 T chopped fresh dill
1/2 T chopped fresh tarragon
1/2 T minced shallot
salt and pepper to taste
Combine all ingredients and serve with crab cakes.
What is your favorite restaurant indulgence? Have you tried making it at home?
Whitney
RefreshHer 