Tuesday, October 29, 2013

Spicy Crabby Cakes with Pork Rinds and Panko


Will I Ever Tire of Roasted Brussels Sprouts or Avocado? Unlikely.

I'm a crab cake fan from way back. If they are on the menu I have to try them. That said, there is always room to play. Taking a cue from my twist on fried green tomatoes I decided to try the panko and ground chicharones out on some crab cakes. I also made my own version of Old Bay and a nifty sauce to match that crabby goodness. First up, the seasoning.

Take THAT, Maryland!
Not-So-Old Bay Seasoning:

1 Tablespoon of ground dried bay leaves
2 Teaspoons of celery salt
1 Tablespoon of dry Chinese hot mustard
1 Tablespoon of freshly ground black pepper
1 Tablespoon of smoked paprika
1 1/2 Teaspoon of freshly grated nutmeg
1 Teaspoon of ground celery seeds
1 1/2 Teaspoon of dry ginger
1 1/2 Teaspoon of ground cloves
1 Teaspoon of cardamom
1 Teaspoon of allspice

Combine all of the ingredients and put aside until you are ready to make your cakes.

I Got Your BAM!
The Sauce (make ahead so that the flavors settle in):

3 Tablespoons of mayonnaise
3 Tablespoons of Greek yogurt*
1 Teaspoon of lemon or lime juice
1 Tablespoon balsamic vinegar

Whisk together and put into the refrigerator until needed.

The Crabby Cakes At Rest
Crab Cakes:

1 Large Egg
1 Can of crab meat or the equivalent in fresh crab meat
1/4 Cup of panko bread crumbs
1/4 Cup of dry ground pork rinds
1/2 Red pepper chopped fine
1/2 Yellow pepper ditto
Not-So-Old Bay seasoning
1 Tablespoon mayo

Check your crab for bits of shell. Trust me, you'll do it every time after you bite down on some shell once. When it has passed inspection whisk together the egg and mayo. Next mix the panko and pork rinds. Along with the pork rind/panko mix work the egg and mayo combination, the seasoning, and the peppers into the crab and form patties. I formed four large patties but you can make as many or as few as you'd like. When your patties are formed put them into the refrigerator for an hour.

Next, heat some neutral oil in your favorite pan or skillet over medium-high heat until the oil shimmers. Place the patties into the oil and heat until golden and cooked through, which should take around three minutes. Break out that sauce and enjoy.


Into the Frying Pan
* Sure, you can use sour cream but that's for suckers. Greek yogurt can be used anywhere you'd use sour cream and it's something you can eat more often too. How many tubs of moldy sour cream have you tossed because you didn't use it up? Hm? Greek yogurt has those lovely probiotic buggers too.