We had these crab cakes at the 2007 New Year’s party at Peter and Kiran Anderson’s house. They asked me to come up with a first course that would incorporate the customary fish that most Danes eat on New Years. They were so yummy served in a puddle of Sweet Thai chili sauce with chives laid across the top for garnish!
½ stick unsalted butter, melted and cooled
4 large eggs, beaten lightly
6 Tbsp. sour cream
¼ cup minced fresh parsley leaves (preferably flat-leaf)
2 Tbsp. lemon juice
1 tsp. Worcestershire sauce
1 tsp. paprika
½ tsp. salt
¼ tsp. cayenne
2 lbs. lump crab meat (use the best crab you can find), picked over to remove shell, etc. (place in paper towels to remove moisture)
2 cups finely processed fresh breadcrumbs
1/3 cup cornmeal
½ cup vegetable oil
Lemon wedges for garnish
In a bowl, whisk together the butter, eggs, sour cream, parsley, lemon juice, Worcestershire sauce, paprika, salt and cayenne. Gently stir in the crab meat and bread crumbs. Form ½ cup, ¾ inch thick cakes to make 12 crab cakes and place on a parchment covered baking sheet sprinkled with half of the cornmeal. Sprinkle the crab cakes with the remaining cornmeal and chill them, covered in plastic wrap for as little as 1 hour or overnight.
In a large heavy skillet heat the oil over moderately high heat until it is hot but not smoking. Sauté’ the crab cakes in batches, turning them once, for 3 to 4 minutes on each side, or until golden brown. Drain on paper towels. Keep the cooked crab cakes warm in a 200 degrees oven while cooking the remaining crab cakes.
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