Many folks associate deviled foods with traits of spice, richness and tempting indulgence of gormandizing. While not spiced as in overly seasoned, these crabcakes are purposely blending with luring ingredients that indeed warrants a feel of richness and epicurean luxury. Each ingredient adds depth in a balancing way to make the crab meat shine and come to the forefront of taste – that is the reason of making a crabcake, is it not?
To me, a crabcake should be, well all about the crab meat. Notice in this recipe there is a scant one-quarter cup of breadcrumbs, large Panko at that, for the entire 1-pound of crab meat. Everything else, the vegetable ‘fillers’ and Creole essence, are added in creating that deviled, outright sinful savor of luscious crab.
Jumbo Lump Crabcakes
There are crabcakes, and then there are these devilish cakes. Recipe based on my experience at Mr. B’s Bistro, NOLO
Makes 8 cakes
1 pound jumbo lump crabmeat, picked over
1/2 medium red bell pepper, diced fine
1/2 medium green bell pepper, diced fine
1/3 cup whole mayonnaise
1/4 cup Panko
3 scallions, sliced thin
juice of 1/4 lemon
1/4 teaspoon Crystal hot sauce
1/4 teaspoon Creole seasoning
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
Ravigote Sauce as accompaniment
In a large bowl combine bell peppers, mayonnaise, breadcrumbs, scallions, lemon juice, hot sauce, and Creole seasoning.
Carefully fold in the lump crabmeat, being careful not to break up lumps. Refrigerate for 30 minutes to meld the flavors.
Using a round biscuit cutter (2 1/2 or 2 inches wide) or a small tuna can (with each end removed), fill cutter with mixture and form into cakes. Place on a baking sheet.
Chill cakes in the refrigerator, uncovered, 3 hour to help set the crabmeat.
Combine flour, salt, and pepper on a plate and using a thin spatula, move cakes one at a time into the plate of flour by pressing the cake into the mixture. Carefully turn each cake over to coat the other side. You can sprinkle with a few Panko on each side if desired.
In a large skillet (a griddle works best) melt 1 tablespoon butter. Add half of cakes and cook over moderate heat until golden brown, about 2 minutes each side. Cook the remaining cakes in the same manner. You can keep the cakes warm in a low oven for about 30 minutes.
Serve cakes with the Ravigote Sauce or a favorite aioli, seafood sauce or remoulade.
Note: I noticed the third time making these that the red and bell peppers contained much more moisture than the previous two times I served these. That is, after finely chopping, the peppers, an unusually large puddle of liquid formed on the cutting board. Fearing too much moisture in the cakes, I drained the peppers on paper towels just to be safe.