This past Sunday, my sister, brother-in-law, and kiddos all came over for dinner. I made crab cakes with a chipotle mayo sauce and salad. They were a hit! My one and a half year old nephew ate two crab cakes, it was astonishing!
The crab cakes were fantastic! I specifically found this recipe to work with lump dungeness crab meat and it was great! The chipotle mayo sauce was a bit overwhelming and took away some of the natural favors of the crab cakes so I am not sure I would do that part of the recipe again.
For dessert I made blueberry cupcakes with whipped cream. Yum! Enjoy the recipes!
We started with two 2 lb Dungeness crabs, which were then cleaned and cracked, resulting in about 1 1/4 pounds of lump crab meat.
1 lb lump crabmeat, picked through and any bits of shell removed (try not to break up the lumps of crabmeat as you pick through it)
1/2 stick (1/4 cup) unsalted butter (divided, 1 Tbsp and 3 Tbsp)
1/2 cup chopped shallots
1 teaspoon kosher salt
2 large eggs
1 1/2 teaspoons Worcestershire sauce
1 teaspoon of sweet paprika
1/2 teaspoon freshly ground black pepper
2 Tbsp prepared tartar sauce
1 teaspoon lemon zest
1/4 teaspoon Tabasco
2 Tbsp chopped fresh parsley
About 4 slices white bread, crusts removed, torn into small pieces, yielding 2 cups
2/3 cup fresh bread crumbs
1 Heat one tablespoon of butter in a small skillet over medium high heat. Add the shallots and a half teaspoon of salt. Cook until the shallots are translucent, a couple minutes. Do not brown. Let the shallots cool.
2 Whisk together the eggs, Worcestershire sauce, remaining half teaspoon of salt, paprika, freshly ground black pepper, tartar sauce, lemon zest, Tabasco, parsley, and the cooked shallots. Gently fold in the crabmeat and torn bread, taking care again to not break up the lumps of crab meat. The mixture will be very wet. Using your (clean) hands, take a scoop of the crab mixture and gently form it into a patty form about 2 1/4 inches across and 3/4 inches thick. Continue until you’ve made 12 crab cake patties. Line a rimmed tray with a piece of wax paper just large enough to hold the cakes and sprinkle the bottom of the tray with half of the bread crumbs. Set the crab cakes in one layer on the top of the layer of bread crumbs and sprinkle them with the remaining bread crumbs. Cover the crab cakes loosely with another sheet of wax paper and chill in the refrigerator for at least one hour.
3 Heat the remaining 3 tablespoons of butter in a large non-stick skillet on medium high heat. The butter will melt and foam up. When the foam subsides, working in batches, place the crab cakes in the pan (do not crowd the pan), and cook until golden brown, about 3 minutes on each side.
Yield: Makes 12 crab cakes.
Spicy Chipotle Mayo
1 cup mayonnaise
2 tablespoons fresh lemon juice or more
2 tablespoons extra virgin olive oil
1/4 cup finely chopped fresh cilantro leaves
1 1/2 tablespoons pureed canned chipotle peppers in adobo
2 teaspoons minced garlic or more
1 teaspoon kosher salt or more
Put the mayonnaise in a small bowl. Use a whisk to stir in the lemon juice and olive oil. Add the cilantro, chipotle, garlic, and salt and stir to combine. Add more lemon juice, garlic, or salt to taste. Store in refrigerator until ready to serve.
By Martha Stewart
1 1/2 cups all-purpose flour
1 1/2 cups cake flour (not self-rising), sifted
1 tablespoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, room temperature
1 3/4 cups sugar
4 large eggs, room temperature
2 teaspoons pure vanilla extract
1 1/4 cups milk, room temperature
2 cups fresh blueberries, plus more for garnish
Whipped cream (homemade recommended)
1. Preheat oven to 350°F (175°C). Line standard or mini muffin tins with paper liners.
2. Whisk together both flours, baking powder, and salt. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla.
3. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each. Fold in blueberries by hand.
4. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until pale golden, about 25 minutes for standard and 15 for mini.
5. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 3 days at room temperature in airtight containers.
6. To finish, dollop cupcakes with whipped cream, and garnish with berries. Serve immediately.