Gina needs no introduction here. She’s the gal behind foodiewinelover.com . She is vivacious, lighthearted, bounteous and a gorgeous woman completely head over heels about food, wine and travel. If you haven’t visited her blog yet, you might just miss on a lot from the best of the world!
Today I am going to feature another recipe by her called Gina’s Succulent Crab Cakes. I hope you enjoy!
Every once in a while I make crab cakes, and I always strive to come up with the best possible recipe. I think, I finally succeeded tonight. Generally, Blue Crabs are used, and they are indigenous to the state of Maryland. They are famous for their crab cakes. My family gave my Maryland style crab cakes rave reviews, and I am happy to share my version with all of you.
Servings: 6 – 8 Degree of difficulty: Medium. Yield about 12 crab cakes. This recipe can be divided in half to serve about 3-4
- 2 lbs. ( 2 -16 oz containers) lump crabmeat
- 2 cups seasoned breadcrumbs
- 2 tsp. Worcestershire sauce
- 2 tsp. stoneground mustard
- 2 tsp. Creole seasoning
- Sprinkle of garlic powder
- 4 eggs
- 1/2 cup flat leave parsley, chopped
- 1/2 red bell peppers, diced
- 1 medium onion, diced
- 3 celery stalks, chopped
- 1 tbsp. olive oil and 1 tbsp. butter for frying veggies, plus more olive oil to pan fry crab cakes
- Freshly ground pepper
1) Over med-high heat, in a medium size pan, heat up 1 tbsp. olive oil and butter, add celery, onion and bell pepper, sweat for about 3-4 minutes. Let it cool.
2) In a large bowl, combine crabmeat and all the remaining ingredients. Add the veggies, and mix well. Form crab cake patties, just like you would make a hamburger, place on a tray and chill in the fridge for at least 20-30 minutes.
3) Heat up enough olive oil to cover the bottom of a large pan, on medium high heat, (make sure the oil is hot) place at the most, 4 patties, AND LOWER HEAT TO MEDIUM, otherwise, crab cakes will come out too dark. Cook on one side for 4 minutes, then flip gently with a spatula and the aid of a fork, cook on the other side for 2 minutes. Remove promptly. Repeat. You can also broil them for a healthier version.
I served them with a rémoulade sauce which consist of 2 tbsp. ketchup, 1 tbsp. mayo, 1 tbsp. Dijon mustard, creole seasoning to taste. Mix well.
I also made a beautiful beet salad with field greens to go with it. I hope, you will give this recipe a try. Your family will love you for it.
Wine suggestion: Gavi, a beautiful Italian white.
Bon Appetit from Gina’s Kitchen!