Crab Cakes
Jonah Crab Cakes
A little cream goes a long way, especially in these moist, yet flakey, crab cakes. For a stunning presentation, serve these crab cakes topped with diced tomatoes and baby arugula.
Preparation Time:
15 Minutes
Ingredients:
| 1 lb | crabmeat | 500 g |
| 1 tbsp | finely chopped parsley | 15 mL |
| 1 tbsp | freshly squeezed lemon juice | 15 mL |
| 1 | green onion, finely chopped | |
| 1-1/2 tsp | Dijon mustard | 6 mL |
| 1/2 tsp | white pepper | 2 mL |
| 1/4 tsp | each, Tabasco and Worcestershire sauce | 1 mL |
| Pinch Kosher salt | ||
| 8 oz | halibut, cod or haddock fillet, finely chopped | 250 g |
| 1 | egg, lightly beaten | |
| 3/4 cup | 35% whipping cream | 175 mL |
| 3 tbsp | dry bread crumbs | 45 mL |
| 4 tbsp | butter, divided | 60 mL |
| Optional: | ||
| 1 | large tomato, seeded and diced | |
| Baby arugula |
Instructions:
In a bowl combine crabmeat, parsley, lemon juice, green onion, mustard, pepper, Tabasco and Worcestershire saucses and salt; set aside.
In a large bowl, combine chopped halibut, egg, cream and bread crumbs; mix gently. Stir in crab mixture; cover and refrigerate overnight.
Form crabmeat mixture into 10 cakes (each about 1/3 cup or 75 mL). Chill for a minimum of 1 hour or up to overnight.
Preheat oven to 375F (190C). Line baking sheet with parchment.
Heat a large skillet over medium-high heat; add half the butter and swirl to coat pan. Add half of the crab cakes and brown on both sides. Place on prepared baking sheet and repeat with remaining butter and crab cakes. Bake 12 minutes or until cooked through. Garnish with diced tomato and baby arugula (if using).
Tips:
-If using frozen crabmeat, thaw in the refrigerator. Place in a sieve; if necessary remove any cartilage and press firmly to remove liquid. Pat fillets dry before chopping.
-If crab mixture is too moist to shape into cakes, add more breadcrumbs one teaspoon at a time.
Credit: Dairy Farmers of Canada (www.dairygoodness.ca)