Since I've been on the road during the first few weeks of this awesome food challenge, I am now attempting to catch up. Sunday Small Bites is a little more challenging assignment than what the ST group has been doing before, since each week the person in charge picks an ingredient, not a recipe, and everyone makes an appetizer using that ingredient. We are encouraged to try a new recipe with the chosen ingredient. It is a lot of fun!
Going back to week two of the challenge, the secret ingredient chosen by Ida(Vico girl) of Slow Travel was crab.
I came across a broiled crab cake recipe in the Bon Appetit December 1999 issue, and decided it was about time for me to make crab cakes. Even though I love crab cakes, I've never made them at home, so thanks Ida for giving me the motivation to get on the crab cakes wagon.
The original recipe calls for the use of mayonnaise, but I used sour cream instead. I also halved the recipe, and increased the size of the patties from the original recipe. Here is my adapted version:
Broiled Crab Cakes with Chive and Caper Sauce
1/4 cups minced green onions
1/4 cup finely chopped celery
3 tablespoons sour cream
2 tablespoons minced fresh basil
2 teaspoons fresh lemon juice
1/2 tablespoon Old Bay Seasoning
1 teaspoon Dijon mustard
1/2 Lbs crab meat
2 cups breadcrumbs of your choice
1 large egg yolk
2 tablespoons vegetable oil
Chive and Caper sauce(see recipe below).
In a medium bowl, combine first seven ingredients. Ass crab meat and toss. Fold in 1/2 to 1 cup of breadcrumbs and mix in yolk.
Place the rest of breadcrumbs on a plate. Using measuring spoons, and depending on the size of patties you want to make(I used 2 tablespoons), scoop the appropriate crab meat mixture and form one(or so) inch patties. Coat each crab cake with breadcrumbs. Place on a plate, cover and chill for at least one hour.
Position oven rack six inches below the broiler, and preheat broiler. Brush a baking sheet with oil and arrange crab cakes, spacing evenly on the sheet. Broil until cooked through and golden brown(about five minutes each side).
Transfer crab cakes to platter and top with a dollop of sauce.
Chive and Caper Sauce:
1/2 cup sour cream
3 tablespoons chopped fresh parsley.
3 tablespoons chopped fresh chive
1 tablespoon fresh lemon juice
1 tablespoon minced shallot
1/2 teaspoon hot sauce
1 tablespoon drained capers
Mix first six ingredients in a processor until well blended.Transfer to small bowl and still in capers. Season to taste with salt and pepper.
We loved these crab cakes!
Comments (1)
I would have never thought to broil the crab cakes! Much healthier than frying. Welcome back from your wonderings and to the Sunday food challenge.
Posted by Deborah | October 13, 2009 8:25 PM
Posted on October 13, 2009 20:25