Crab Cakes (Elif's Amazing)
Ingredients:
4½ tablespoons unsalted butter, melted and cooled slightly
1 cup chopped yellow onions
½ cup chopped celery
3 tablespoons mayonnaise
1 ½ tablespoons fresh lemon juice
1 ½ tablespoons extra-virgin olive oil
1 tablespoon chopped green onions (green parts only)
1 tablespoon chopped chives
1 tablespoon chopped fresh parsley leaves
¾ teaspoon salt
½ teaspoon freshly ground black pepper
⅛ teaspoon cayenne
1 pound jumbo lump crabmeat, picked over for shells and cartilage
6 tablespoons fi ne dry bread crumbs
⅓ cup all-purpose fl our
1 large egg
2 tablespoons milk
1½ cups panko (Japanese bread crumbs)
½ cup vegetable oil
1 recipe Mango Salsa, recipe follows
1 recipe Cilantro-Avocado Emulsion, recipe follows
Instructions:
Mango Salsa
1 ripe mango, peeled, seeded, and diced
¼ cup finely chopped poblano peppers
¼ cup finely chopped red bell peppers
¼ cup finely chopped red onions
1½ teaspoons minced garlic
½ cup rice wine vinegar
2 tablespoons finely chopped fresh cilantro leaves
⅛ teaspoon salt
Instructions:
Combine the mango, poblanos, bell peppers, onions and garlic in a non-reactive bowl and stir to mix. Add the
vinegar, cilantro, and salt and stir well Adjust the seasoning, to taste, and serve.
The salsa can be made up to 1 day in advance and refrigerated in a non-reactive, airtight
Cilantro-Avocado Emulsion
1 ripe avocado, diced
⅔ cup mayonnaise, preferably homemade
½ cup cilantro leaves, packed, blanched and strained
1 ½ tablespoons orange juice
½ lime, zested
1 lime, juiced (4 to 5 tablespoons)
¼ teaspoon ground coriander
¼ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon white pepper
¼ teaspoon hot sauce, or to taste
Instructions:
Combine all ingredients in a food processor and process until smooth.
Origin of recipe: Elif Haci Binger contributed this one. She made it several times in the summer of 2006 for large crowds at her brother’s graduation party and then again for the Binger Family reunion. The consensus was the same both times: OUTSTANDING!! Tracy loves crab cakes and we think that Elif definitely has a “winner” with this one…lucky Tray!
4½ tablespoons unsalted butter, melted and cooled slightly
1 cup chopped yellow onions
½ cup chopped celery
3 tablespoons mayonnaise
1 ½ tablespoons fresh lemon juice
1 ½ tablespoons extra-virgin olive oil
1 tablespoon chopped green onions (green parts only)
1 tablespoon chopped chives
1 tablespoon chopped fresh parsley leaves
¾ teaspoon salt
½ teaspoon freshly ground black pepper
⅛ teaspoon cayenne
1 pound jumbo lump crabmeat, picked over for shells and cartilage
6 tablespoons fi ne dry bread crumbs
⅓ cup all-purpose fl our
1 large egg
2 tablespoons milk
1½ cups panko (Japanese bread crumbs)
½ cup vegetable oil
1 recipe Mango Salsa, recipe follows
1 recipe Cilantro-Avocado Emulsion, recipe follows
Instructions:
- Heat the butter in a medium skillet and add the onions and celery. Cook, stirring, until softened, about 4 minutes. Set aside to cool. Line a baking sheet with parchment paper and set aside.
- Meanwhile, combine the mayonnaise, lemon juice, extra-virgin olive oil, green onions, chives, and parsley in the bowl of a food processor and process until well blended and slightly thickened. Add the salt, pepper, and cayenne and process for 15 seconds to blend. Transfer to a medium bowl with the cooled sautéed vegetables, crabmeat and breadcrumbs and fold gently to mix, being careful not to break up the lumps.
- Form the crabmeat mixture into 8 (2½ to 3-inch) round cakes, about 2½ ounces each, and pack gently but firmly. Place on the prepared baking sheet, cover with plastic wrap, and refrigerate until well chilled, 1 to 2 hours.
- Place the flour in a small shallow dish. In a separate bowl, whisk together the egg and the milk to make an egg wash. Place the panko in a third shallow dish. Dredge each crab cake in the fl our, then in the egg wash, and then the panko crumbs, shaking to remove any excess breading. Note that the crab cake mixture will be slightly wet and should be handled carefully. If the crab cakes become too loose during the breading, they can be refrigerated again until firm.) Set aside.
- Heat ¼ cup of the vegetable oil in a large, heavy skillet over medium heat. Panfry the crab cakes 3 or 4 at a time until golden brown, about 4½ minutes per side. Add more oil as needed. Drain the crab cakes on paper towels.
- To serve, arrange 2 crab cakes on each of 4 plates and top with 2 tablespoons of the Mango Salsa. Drizzle the Cilantro-Avocado Emulsion around the crab cakes and serve immediately.
Mango Salsa
1 ripe mango, peeled, seeded, and diced
¼ cup finely chopped poblano peppers
¼ cup finely chopped red bell peppers
¼ cup finely chopped red onions
1½ teaspoons minced garlic
½ cup rice wine vinegar
2 tablespoons finely chopped fresh cilantro leaves
⅛ teaspoon salt
Instructions:
Combine the mango, poblanos, bell peppers, onions and garlic in a non-reactive bowl and stir to mix. Add the
vinegar, cilantro, and salt and stir well Adjust the seasoning, to taste, and serve.
The salsa can be made up to 1 day in advance and refrigerated in a non-reactive, airtight
Cilantro-Avocado Emulsion
1 ripe avocado, diced
⅔ cup mayonnaise, preferably homemade
½ cup cilantro leaves, packed, blanched and strained
1 ½ tablespoons orange juice
½ lime, zested
1 lime, juiced (4 to 5 tablespoons)
¼ teaspoon ground coriander
¼ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon white pepper
¼ teaspoon hot sauce, or to taste
Instructions:
Combine all ingredients in a food processor and process until smooth.
Origin of recipe: Elif Haci Binger contributed this one. She made it several times in the summer of 2006 for large crowds at her brother’s graduation party and then again for the Binger Family reunion. The consensus was the same both times: OUTSTANDING!! Tracy loves crab cakes and we think that Elif definitely has a “winner” with this one…lucky Tray!