Sunday, May 29, 2011

Crab Cakes


We picked up this really nice bottle of Portuguese Quinta Do Crasto Touriga Nacional 2006 from Wine Styles. Never had this particular grape or even a wine from Portugal for that matter. Its a smoky, spicy kind of wine so we thought of the grill and flavors that might compliment it. Keller's Ad Hoc at Home book has a great crab cake recipe using Piment D Espelette (dried smoked peppers) aioli and a piquillo peppers (Spanish roasted red pepper) vinaigrette. I also threw some veggies on the grill, just bought what was in abundance at the farmers market.


I made my own mayo from scratch for the aioli but for simplicity the recipe below just uses store bought majo for the aioli base. 

Crab Cakes:
1 Lbs (16oz) Lump Crab (picked over and strained) 
2 1/2 Cups Panko Bread crumbs (only 1/2 cup goes in the crab cake)
1/4 Tbs Butter
2 Tbs Finely Diced Onion
2 Tbs Finley Diced Red Pepper
1 Clove Garlic (crushed or grated)
1 Tbs Chopped Fresh Parsley
1/2 Cup Piment Aioli (recipe follows)
1 Tbs Dijon
1 Tbs Worcestershire
1 Tbs Old Bay seasoning
1 Tbs Lemon Juice
1 Tsp Kosher Salt
Pepper
1 egg beaten 
Canola Oil

In a medium sauce pan melt the butter over med heat. Add the onions, red pepper and garlic. Reduce heat to low and cook until soft, 5 mins. Remove from heat and let cool completely.

In a large bowl, mix the onion mixture, 1/2 cup of the panko, parsley, aioli, dijon, worcestershire, old bay, slat, and pepper. Gentley mix in the crab meat then fold in the egg. Portion out 8 balls of crab mixture. Form each portion in to a cake and coat with the remaining panko. set aside on a wax paper lined baking sheet. 

Preheat the oven to 350. In a large sautre pan cover the bottom with oil (1/8 of an inch) and heat over med high heat. When the oil shimmers add the crab cake, work in batches, don't over crowd the pan. These crab cakes don't have much bread or binders so they are very delicate, take your time. Brown for 3-4 minutes per side and drain on a paper towel lined plate. When they are all browned placed them on a baking sheet and pop them in the oven for 2-3 mins to ensure they are warm through out. Serve with  piquillo vinaigrette.

Piment Aioli:
1 Cup Mayo
1 Tbs Lemon Juice
1 Garlic clove crushed or grated
2 Tsp Piment D Espelette
Salt and Pepper to taste

Wisk all ingredients together.

Piquillo Vinaigrette:
1 can piquillo peppers, drained
1/4  Cup olive oil
1 Tbs salt
2 Tbs Sherry vinegar 

Preheat oven to 300. In a baking dish combine peppers, olive oil, and salt. Bake for 50 mins. Reomve from over and pour in to a blender. Add vinegar and blend until smooth. Season with salt and pepper to taste. 



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