Crab Cakes And Garlic-Rosemary Shrimp

It’s only a matter of time–I can’t seem to go too long without satisfying my crave for Crab Cakes. A pound of good crab meat and it’s totally on. The secret to a good crab cake is to just let the crab meat ‘speak’ for itself. Yes, at times you have to add a few bread crumbs, or crushed crackers (Ritz or saltines will do), but that’s where I’ve seen a few mistakes. There is no need to have so much ‘filler’ just to make a nice thick cake. After all, when you dig into it, you don’t want to search and hunt for the crab meat, so simply use enough crab meat, and go lite on the crackers or bread crumbs–just enough to add binding and texture.

The Crab Cakes were lite and moist and full of crab meat!

Served with mixed greens and a classic vinaigrette. The shrimp were marinaded for two hours in the fridge  in orange juice, pineapple, brown sugar, white wine vinegar, rosemary, mustard, balsamic vinegar, curry powder, finely chopped onion & garlic. No real measurements, just sort of ‘ went with it.’  Then sauteed in a few Tbsp extra virgin olive oil till done, and garnished with fresh rosemary

  Just your basic Crab Cake recipe as follows:

1 pound crabmeat–pick through it to remove any shell pieces,  1/2 cup finely chopped bell peppers (red & green), 1 egg, 1/2 cup mayonnaise, 1/e cup minced scallions-green part included, 3 Tbsp minced celery leaves, 1 tsp Worcestershire sauce, 1 Tbsp fresh lemon juice, pinch of cayenne pepper, salt & pepper to your liking, 1 tsp dry mustard, 1/2 tsp garlic powder, bread crumbs (I used Panko), 3/4 cup flour, 1/2 cup coarse bread crumbs or several crackers (Ritz or Saltines), Peanut or vegetable oil

Mix all of the ingredients together sans the oil and flour of course and gently shape into patties–I don’t like to pat them firmly– I try to keep them lite and airy. dust with the flower, then into the bread crumbs. Heat the oil in a skillet over a medium flame. Place them into the oil and cook until nice and golden on both sides.

Everything is all mixed together and ready to form into those lovely crab cakes

Lightly dusted with the flour and into the Panko bread crumbs

And into our heated oil–cook until golden, flip, do it again

The crab cakes were served quick tartar sauce consisting of 1/2 cup Mayonnaise, a dash of sour cream, 1/4 cup sweet relish, 1/4 tsp Worcestershire sauce, dash of hot pepper sauce, 1/2 tsp lemon juice, and capers

With ever bite, you get delectable crab! Remember–go lite on the filler and let the crab shine, The Garlic-Rosemary Shrimp was divine

Crab Cakes & Garlic-Rosemary Shrimp

2 Comments (+add yours?)

  1. debra harris-ruffin
    Aug 02, 2012 @ 15:04:03

    I’ve been good, still at the Post Office. I love crab cakes. Can’t wait to try them and some of the other delicious looking foods I have seen. Congrats on your page and I have added you to my favorites. Lets keep in touch


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