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Crab Cake Tips


Roxy

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Crab Cakes:

 

Which Crab To Use:

 

Blue Crab, Phillips Brand Pasteurized Crab, and Dungeness Crab are interchangeable. Jonah Crab and Peekytoe also work well. King Crab will give a different texture. The body, leg and claw of Dungeness crab are equally good to use. Jumbo lump and the back fin of the Blue Crab make the best textured Crab Cakes.

 

Draining And Squeezing Crab Meat:

 

Drain the Crab Meat in a sieve. Gently squeeze the crabmeat with your hands to remove excess liquid, and at the same time feel for any bits of cartilage or shell and remove them. The challenge is to remove moisture without drying out the Crab too much.

Mixing And Handling:

 

Mix gently. Fold the Crab Meat and the dressing together with a rubber spatula as if you're folding whipped cream into a mousse.

Chilling Crab Cakes:

 

Once shaped, most Crab Cakes will be easier to handle if you chill them awhile. You can leave them right in the pan of crumbs for at least 30 minutes or for several hours or even overnight. The Crab Cakes continue to soak up crumbs if you leave them sitting in the pan, so only do this if you like a heavier crumb. You can also refrigerate the mixture first, then scoop and crumb the cakes right before cooking.

 

Forming Crab Cakes:

 

A 2-oz. ice cream scoop is perfect for shaping a classic 2-1/2 - 3 oz. cake.

Use a scoop with a release lever. Lightly pack the scoop with the heal of your hand and release the cake directly into the pan of bread crumbs. Press the crumbs around the cake while you're shaping it into a disk.

 

Cooking Crab Cakes:

 

The easiest way to tell if a Crab Cake is cooked is with an instant-read thermometer. Insert the thermometer into the center of the cake and if the temperature is 155 degrees F, the Crab Cake is fully cooked. Turn the Crab Cakes only once while cooking. Flip-flopping them is likely to break them apart and they won't get a nice crust. For sautéing, a good, seasoned cast-iron pan, or a shiny stainless steel sauté pan like an All-Clad or KitchenAid, or a pan with a nonstick surface all work well.

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