Thursday, September 6, 2012
Hey there, Crabcakes.
I really love crab in just about any form, but I have never cooked it myself. I think it falls into my broad (unfounded) Kansas-based fear of cooking seafood. Being far from any place where crabs are harvested, I was a bit skeptical of the tub'o'crab on offer at Central Market. But it was on sale last week so I went ahead and give it a shot. While I love crab legs in butter, if you aren't on the coast, they are crazy expensive. Crab cakes, however, can - and should - be made at home. The lump crab isn't quite as sweet as fresh crab, so the other ingredients really pep it up! I had seen this recipe for Faidley's Famous Crabcakes on TV. It uses saltines instead of bread as a binder and contains a good bit of mustard, which I always like in crabcakes. The result is a nice, light crabcake without too much filler. I added a panko crust for extra crisp before sauteing and the result was definitely something I'd make again. So far, trying new ingredients has been deliciously rewarding!