So Crabby

LeanneMy family would take two week-long camping trips every summer.  Every other summer we would bring our boat, camp on the Oregon Coast and set out crab pots in Waldport Bay.  I remember my Dad bringing back a lot of crabs—at least a couple for everyone, which was usually my four siblings, my mom and dad and one neighbor kid along for the trip.  We’d boil them up in a huge pot set over an open fire and eat them with melted lemon butter.  I still love crab and bought a couple the other day, shelled the meat and used it in the most delicious crab cakes I know of.  I don’t particularly like bread crumbs in my crab cakes and I think it’s ingenious to use puréed white fish as a binder.  In a pinch, egg works well also. This was originally a Food and Wine recipe but I’ve played with it so much that I think it might just be mine now!

Crab Cakes with Chipotle Mayonnaise

Crab Cakes
¼ pound skinless cod fillet, cut into ½-inch pieces
1 jalapeño, seeded and minced
3 tablespoons fresh lemon juice
1 tablespoon chopped parsley
1 tablespoon chopped cilantro
½ teaspoon cayenne pepper
¾ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ cup mayonnaise
1 pound lump crabmeat, picked over
1½ cups panko bread crumbs

Chipotle Mayonnaise
¾ cup mayonnaise
1 chipotle chile in adobo, seeded and minced
1 tablespoon fresh lemon juice
1 teaspoon Old Bay Seasoning
1 teaspoon Dijon mustard
Salt and freshly ground pepper
3 tablespoons Canola oil, for frying

In a food processor, puree the fish. Transfer to a large bowl and add the jalapeño, lemon juice, parsley, cilantro, cayenne, salt, pepper and mayonnaise and mix thoroughly. Using a rubber spatula, gently fold in the crabmeat. Form the mixture into 8 cakes. Coat the cakes with the panko and refrigerate for 30 minutes.  In a small bowl, combine the mayonnaise, chipotle, lemon juice, Old Bay and mustard and season with salt and black pepper. Cover
dungeness_craband refrigerate.  In a large nonstick skillet, heat oil until shimmering. Add the crab cakes and cook over moderate heat until browned and heated through, about 4 minutes per side. Serve the crab cakes with the chipotle sauce.  Serve with lightly dressed mixed greens. Makes 4 servings

Categories: .Bayview School of Cooking!, Condiment, Fish and Seafood | Leave a comment

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