**modified to correct spelling error** haha!
When we lived in California, we tried really hard to embrace everything about life there. We took long walks and breathed in the endless perfect weather. We made frequent road trips to many reachable places of paradise- Napa, Tahoe, Mendocino, Carmel, Half Moon Bay, San Francisco. We happily welcomed the new cultures we discovered there since we were surrounded by many Asian and Indian influences. We also ate lots of fresh, flavorful food. Seafood is plentiful in California and one of the most popular dishes is the crab cake.
For a long time, preparing seafood intimidated me. Not any more. I jump at the chance to try seafood dishes. I want to take a sushi course (among other courses like cake decorating, pastry making and the like). I want to learn to make melt in your mouth mussels. I want to prepare abalone...There just aren't enough hours or meals in the day.
We were at Home Depot the other day purchasing a hoe. Yes. A hoe. While we were in line, I stumbled across the latest Cooking Light and on the cover was "crunchy, delicious crab cakes". "A lighter way to prepare these?" I questioned to myself. I flipped through the glossy pages quickly and then added the magazine to our purchase along with the hoe. (I seem to like saying that in this post).
The recipe seemed easy enough. Simple ingredients and a quick prep time. Plus, it's good for you. Yay! I did tweak the recipe some, which I normally do. The result was crunchy, flavorful and a bit reminisce of our time in the Golden State. Sunny California, we need to make a trip to the west coast. I think I am missing you.
Ingredients: adapted slightly from David Bonom's recipe in Cooking Light April 2008
1 large shallot- small dice
2 Tbsp fresh parsley- chopped
3 Tbsp light sour cream
2 tsp dijon mustard (I used Grey Poupon, but of course)
3/4 tsp Old Bay seasoning
1/2 tsp Worcestershire sauce
2 egg whites, lightly beaten
1 pound lump crab meat, drained and picked over for shell pieces
1.5 cups panko (Japanese bread crumbs found in the baking aisle)
1 Tbsp olive oil
Cooking spray
Directions:
Combine the first 7 ingredients.
Fold in the crab meat.
Add 3/4 cup panko.
Mix well.
Refrigerate 30 minutes (which provides ample time to make those pretty fork-mashed potatoes in the previous post)
Remove from refrigerator.
Place remaining 3/4 cup panko in a pie plate.
Form 6-8 crab cakes.
Drege each crab cake in the panko.
Place on plate and spray both sides with cooking spray (I used olive oil cooking spray).
Heat olive oil on high (do not get it so hot that it smokes)
Pan fry crab cakes for 5-7 minutes on each side or until golden brown.
Serve warm.
I garnished mine with fresh parmesan cheese.
Enjoy!
7 comments:
Okay, someone has to ask so it might as well be me...what's a "ho". Well I know what the slang term implies...and I know what a "hoe" is to work with in the garden...so I'm assuming that's what you purchased at Home Depot.
Gene loves, crab cakes! I think he ordered them at every meal when we were in San Francisco. But he won't eat them here...says they're not the same. They have to come from "those cold Pacific waters"...his words.
Love you, Aunt Andi
HA HA.... it's a hoe, sweetie. but love the slip!! hehee.
i love me some crab cakes so i def have to try these. good find!!
btw i'm home, thank goodness!
btw...i just signed up to be part of Tuesday's with Dorie..I love this cookbook!! you should join too so we can commiserate on the recipes.
Your crab cake makes me feel hungry even if we've just finished lunch. Yummy!
Panko-crusted anything is the best.
It's fabulous on sweetbreads-- trust me.
My b/f LOVES crabcakes, but I've disliked them ever since I crunched down on a shell while eating one when I was like 10 =/
They look yummy though!
This is something I would love to try. Oh yum.
I agree...panko crusted anything is good! :)
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