10/6/09 - Crab Cakes with Cuban Corn

I had a big plan to make some salmon cakes however when I started working with the salmon there was about 20 billion bones and since I was having a guest over and I try not to poison and/or choke anyone I decided to scrap that idea and instead went with the more traditional crab cakes. As I mentioned in last nights post, this is another super fast and easy dinner to make with minimal time investment but maximum yum! I used canned crab meat that I found in the fish section but in the fridge not the actual fish case and I had to say it was perfect for this. I didn't have to deal with shelling any crabs (which would definitely take this dinner from fast and easy to PITA quickly) and they were on sale for $13/lb which was perfect for 9 crab cakes (which fed 3 people)....plus I have an extra can sitting in the fridge for a nice treat in a week or two. The cuban corn was made just like this and came out even better than last time though since we had 6 ears to prep this time we noticed it cooled off fast - so have the ingredients out and ready to roll the ears in and serve it up FAST!


Crab cakes (or salmon cakes)
1 lb "jumbo" lump crab (you can get claw meat for less but it won't be nice big chunks)
2 tbsp cilantro - diced
1 tbsp lemon basil
3 scallions - diced
2 eggs - beaten
1 c breadcrumbs
1 tsp crushed red pepper
1 tsp chili
1 tsp old bay
juice of 1 lime


2 tbsp mayo
1 tbsp cilantro
1 tbsp lemon basil
juice of 1 lime
1 tsp chili powder
5 pickle chips - diced

1/2 c veg oil (for frying)

1) Crab with egg, 3/4 c breadcrumbs (reserve 1/4 cup for later), herbs, spices and lime
2) Form cakes (you should get about 9)
3) Place remaining breadcrumbs in a shallow dish and coat both sides of the cakes
4) In a deep pan heat oil - place crab cakes in oil carefully (always away from you) starting at the 12 o'clock position in the pan
5) Flip once browned (about 2-4 min) - again being careful of the oil
6) While they are cooking prep the mayo sauce - mix all of the ingredients tog
ether and salt & pepper to taste (add a squirt of favorite hot sauce or wasabi if you like)
7) Remove cakes from oil and let drain on paper towels
8) Serve with mayo sauce