Crispy Crab Cakes with Pomegranate Salsa
Crab cakes are one of my all-time favorite foods – along with mac and cheese… and fettuccine alfredo… and bagels… and enchiladas…and salary….and…well-nigh a one thousand thousand other things.
I've had a major thing for them since I tried the nigh perfect crab cake when I was viii or nine at this ambrosial fiddling eating house in an adorable piffling town on the outskirts of Kansas City. I still vividly remember being astounded by how much I loved the taste of the sweetness, briny crab – I loved it so much in fact, that I made my whole family make the forty minute expedition out to the very same eating house for my adjacent three birthdays.
Crab cakes were fifty-fifty one of the very first dishes I made for my first "grown up" dinner party…at age ten…
No, I did not throw my very showtime dinner party at x. I'd always help my Mom make the food for her dinner parties when I was a kid, and that particular year I decided to take on mini crab cakes all by myself – about 50 of them to be exact. I took my chore very seriously, so when the oil was besides hot at one signal and the crab cakes started to get a picayune more black than the "gold" crispy exterior I was going for, I immediately became flustered and alleged my crab cakes a failure, even though everyone bodacious me otherwise – my mom yet swears to this day they were nada short of fabled. It'due south funny how my neurotic food related tendencies have lingered over the years — even then I was a crazy perfectionist when information technology came to cooking.
The thing most crab cakes is they're finicky and a picayune hard to perfect. You wouldn't think they would exist, after all, information technology's simply an unassuming cake, just you'd be surprised how many times I've had a so-and then crab cake. Over the years, in that location are a couple critical lessons and tricks I've learned that will yield crab block perfection:
one. Yous must only utilise lump crab meat. Leg meat, claw meat, dorsum fin meat volition not suffice. ONLY lump. If it doesn't say lump on the parcel, don't buy it. You'll thank me afterwards. Or wish yous listened to me when you open upward a tin of "white" crab meat that looks well-nigh as appealing as a can of tuna.
ii. You must use as little breading as possible, otherwise the crab will not smoothen through – easily down, my biggest pet peeve is when a crab cake comes out and it'south pretty much all bread and no crab.
3. Yous must mix all the other ingredients, then very very gently fold in the crab –I prefer my crab to stay in lump form.
iv. When the cakes are formed, you must too very gently course them, making sure to not pause upwards the meat, again we want the meat to stay as in tact as possible
I like to keep my crab cakes relatively uncomplicated, and instead of stuffing them with a one thousand thousand ingredients, they're simply made of simply a picayune mayo, Dijon, breadcrumbs, green onion and egg. The way I actually dress them up is with the sauce or garnish, and in this case I went with a pomegranate salsa similar to this one. I first saw information technology on a Cooking Light food calendar my mother-in-law gives me each twelvemonth (Dear those!), that merely looked and so pretty and festive, and I knew information technology'd be a perfect accoutrement to my simple crab cakes.
We had these every bit our meal the other night, but you could also make them mini and serve them at your holiday party. Word to the wise, make them up beforehand and go along them warm in the oven. You don't want to be like my x-twelvemonth-onetime self and be aimlessly cooking up crab cakes fabricated to order…
Crispy Crab Cakes with Pomegranate Salsa
- . 12 ounces lump crab meat
- ¼ cup light mayo
- i ½ teaspoons Dijon mustard
- ¼ teaspoon salt
- Juice of ½ lime + i teaspoon
- 7 tablespoons breadcrumbs
- iii green onions, sliced thinly and divided
- 1 egg
- ½ teaspoon to one teaspoon sirracha depending on taste
- i cup pomegranate arils or ane pomegranate, arils removed
- ¼ cup cilantro, roughly chopped
- ¼ cup diced yellow onion
- one serrano pepper, minced
- Common salt and Pepper to sense of taste
- 1 teaspoon olive oil + more than for frying
- In a medium basin, stir together, mayo, mustard, salt 1 teaspoon lime juice, 2 greenish onions, breadcrumbs, egg and sirracha. Season to sense of taste with salt, pepper, sirracha and lime juice. Gently fold in crab with a spatula.
- Gently form into four cakes. Chill for 15 minutes if you have time.
- While the cakes are spooky, stir together, remaining green onion, lime juice, cilantro, yellow onion and one teaspoon olive oil. Flavor to gustation with salt and pepper.
- Estrus a big non-stick skillet over a medium high heat. Add together plenty olive to barely encompass the bottom the pan, nigh two tablespoons. Pan-fry cakes, until golden brown on each side, virtually 2-3 minutes per side.
- Serve with pomegranate salsa and fresh lime
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