I Love Crab Cakes! by Tom Douglas

Author:Tom Douglas [Douglas, Tom]
Language: eng
Format: epub
ISBN: 978-0-06-204590-4
Publisher: HarperCollins
Published: 2006-06-12T16:00:00+00:00

CRAB AND SHRIMP CAKES WITH SPICY CHIPOTLE MAYONNAISE

Makes 8 large crab cakes

These crab cakes came from Nancy Silverton’s Twist of the Wrist: Nancy Silverton Creates Flavorful Meals Using Ingredients from jars, Cans, Bags, and Boxes. Nancy’s premise is that the home cook who can save time using quality packaged ingredients will cook at home more often rather than opting for takeout.

Devonshire cream is a thick English double cream, sold in refrigerated jars in gourmet supermarkets.

½ pound crabmeat, drained, picked clean of shell, and lightly squeezed if wet (see page 5)

½ pound cooked bay (baby) shrimp

One 5.6-ounce jar Devonshire cream (1 cup plus 2 tablespoons), at room temperature

12 saltine crackers, finely ground in a food processor or blender (about 6 tablespoons)

3 tablespoons finely chopped fresh chives

1 tablespoon plus 1 teaspoon fresh lemon juice

Heaping ½ teaspoon finely chopped jarred hot peppers (such as cherry peppers), stems and seeds removed

Heaping ½ teaspoon cayenne

About ½ cup all-purpose flour, for dredging

½ cup canola or peanut oil

8 cups loosely packed prewashed mixed baby greens

Spicy Chipotle Mayonnaise (page 139)

Combine the crabmeat, shrimp, Devonshire cream, saltine crumbs, chives, lemon juice, hot peppers, and cayenne together in a large bowl, and mix thoroughly. Cover and refrigerate 20 minutes.

Remove the crab and shrimp mixture from the refrigerator and form the mixture into 8 equal-size patties, about 3 inches round and ½ to ¾ inch thick. Press the cakes together firmly so they don’t break apart during cooking. Pour about ½ cup flour on a plate and dredge the cakes in the flour to coat all sides.

To cook the cakes, place 2 large nonstick skillets over high heat, add ¼ cup oil to each skillet, and heat for 2 minutes. Place 4 cakes in each skillet and cook until golden brown on one side, about 1½ minutes. Turn carefully so the cakes don’t break, reduce the heat to medium, and cook 1 minute on the second side. Remove the cakes from the oil and place on paper towels to drain.

Scatter the greens on each of 4 plates, dividing them evenly. Place 2 crab cakes on each plate and spoon a dollop of the Spicy Chipotle mayonnaise alongside. Serve with additional mayonnaise on the side.

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