Tag Archives: crabcakes

Spicy Crab Cakes with Tomato-Onion Sauce

Crab Cakes

This is the last potato recipe for the time being, having successfully demonstrated several uses for the tuber. I made this recipe because I wanted to do a potato based dish where the pototo was used more as a binding agent rather than for the potatoes taste. A crab cake is as good as an example as any of this.

For those of you who like cooking on high heat, this is the recipe for you. The quicker you can fry these up, the crispier they seem to be.

Crab Cakes

  • 12 oz crab meat
  • 6 oz mashed potatoes
  • 2 tsp dried parsley
  • 2 tsp dried sage
  • 2 tsp dried thyme
  • 1/2 tsp dried mustard, mild
  • 1/2 tsp black pepper, ground
  • 1 habenero pepper, seeded and minced
  • 1 tsp fresh oregeno
  • 1 egg
  • 1 egg yolk
  • Flour, for dredging

Tomato-Onion Sauce

  • 1 Tablespoon butter
  • 1/2 yellow onion, chopped
  • 1 14 oz can of whole tomatoes, drained
  • 2 Garlic cloves, minced
  • 2/3 cup water
  • 1 Tablespoon Malt Vinegar
  • 1 Tablespoon Ground Coriander
  • 2 Tsp dried red pepper flakes

In a medium mixing bowl, combine the crab meat with the mashed potatoes. Add the herbs, spices and peppers. Mix in the egg and the egg yolk and combine well. Cover and place in the refrigerator for at least 30 minutes.

For the sauce, place a medium sauce pan over medium heat. Place in butter and allow to melt. Add the onions, tomatoes and garlic. Cook until onions just become soft, about 5 minutes. Add the water, vinegar coriander and pepper flakes. Bring to a boil and then reduce the heat to simmer for 10 minutes.

Puree the sauce, either with a stick blender or food processor. Pour into a bowl and serve either chilled or warm.

Place a large skillet over medium high heat. Heat a high smoke oil (vegetable will do nicely) in the skillet. Meanwhile, remove the crab mixture from the refrigerator. Shape a spoonful of the mixture into a patty. Dredge in the flour and tap off any excess. Place in skillet and fry until the bottom has a orange-rust colored crust (about 2-3 minutes). Flip and cook to completion. Repeat this process for each crab cake, adding more oil to the skillet when necessary. When each crabcake is done, allow to drain on a paper towel.

Serves 4-6

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