Tuesday, December 22, 2015

Seven Fish Dishes: North Carolina-style Crab Cakes

I'm up to my hips in seafood as our family gets ready for the Seven Fish Dishes celebration on Christmas Eve. We've done this many years...it's one of the things our daughters look forward most to. (I confess:  the Brick and I do, too.)

You'll find the basic menu for 2015 here. Today's offering: Crab cakes (or crabcakes), done in the style of the Brick's native state. Growing up in Jacksonville, NC (near Camp LeJeune -- his dad was a Navy medical corpsman stationed on a Marine base), the Brick was used to fresh seafood all the time. In fact, his mom used to meet the shrimpers as they came back into port, to buy a bucket or two. The boys got the crab themselves -- they fished for it off the pier, with strings tied to chicken necks.

This version is a variation on Aboutfood.com. Don't stir the mixture too hard, or shred the crab too fine -- you want some heft there.

  • 1 pound backfin Blue crab meat or other lump crab meat
  • 8 saltine crackers (crushed)
  • 4 chopped green onions
  • 1 egg beaten
  • 2 tbsp mayonnaise
  • 1 tsp mustard   (use the grainy stuff, if possible)
  • 1/4 tsp Worcestershire
  • 1/2 tsp Old Bay seasoning
  • salt to taste
  • 2 tbsp vegetable oil
Mix everything but oil together (gently!), shape into six cakes and refrigerate for at least an hour. Fry in vegetable oil approx. 3-5 min. on each side. (Baking them works too, but is not quite as flavorful. Spray with cooking spray, and bake approx. 15-20 min. at 400 degrees.) Serve with tartar sauce, ranch dressing, or just a squeeze of lemon.  Makes enough for 2-3 people, or up to 8 as part of the Seven Fish Dishes.

Photo from Aboutfood.com

Tomorrow:  Bagna Cauda

No comments:

Post a Comment