A traditional Polish Christmas Eve dinner is comprised of numerous courses of fish. It was a sin, way back, to eat meat on Christmas Eve and many folks fasted all day too.
However, my brother David was born on Christmas Eve so things got all catawampus at our house. David is the second oldest, was born with no name in mind. The story goes that after attending midnight mass, my father went back to the hospital and said he had to be named David, as that was the most mentioned name in the entire service.
Then I moved to New York and every Jewish person I met was totally surprised that our Catholic family had a son named David! Oy vey!
Well David and his brood (7 kids and 10 grandchildren with 2 more on the way) still live in St. Louis. So all of us on the East coast could go back to a more traditional meal, rather than his birthday request.
Here is what I served for this year.
Appetizers:
Taramusalata with red pepper and celery sticks
Greek cheese & aged Gouda with Breton crackers
Beautiful bunch of grapes
Dinner:
Crab cakes on a bed of Boston lettuce with chipotle mayonnaise and 1/2 slice of warm homemade Polish bread just out of the oven.
Steamed whole striped bass with ginger and lemon
Fennel salad
Coarse bulgar with olive oil and parsley
Oven roasted plum tomatoes with oregano
Dessert:
Christmas cookies, of course!
David’s wife, Pat, requested the crab cake recipe. This is from Preston Clark at Food and Wine magazine and it is the best crab cake recipe I have found so far. Now my husband is from Baltimore, so this is a big deal. Baltimoreans know their crab and they serve up the BEST jumbo lump crab cakes. A fine restaurant there will never use a lot or maybe any breading, but then I could never figure out how they got them to hold together because every time I would try to replicate their recipes, they would taste good, but look terrible as they always fell apart.
This recipe uses another fish as a binding – it’s genius! Fresh and full of flavor with the jalapeños and scallions, and crispy on the outside, you will love these. And they hold together nicely.
Crab cake on a Boston lettuce leaf with organic watercress and chipotle mayo
Here you go!
CRISP CRAB CAKES WITH CHIPOTLE MAYONNAISE – ADAPTED FROM PRESTON CLARK
-serves 8 as a first course or 4 as a main
Crab Cakes
1/4 – 1/2 lb. skinless flounder fillet, cut into 1/2-inch pieces
5 scallions, thinly sliced
3 jalapeños, seeded and minced
3 tbs. fresh lemon juice
1 1/2 tbs. chopped parsley
1/2 tsp. cayenne pepper
3/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/2 cup mayonnaise
1 lb. lump or jumbo lump crabmeat, picked over for shells, lay out on a paper towel and pat dry on top
1 1/4 cups panko bread crumbs
Pure olive oil, for frying (I think I might try canola or peanut next time to get it at a higher temperature.)
Chipotle Mayonnaise
This makes a lot and all is not necessary for the crab cakes, but you can use leftovers for other meat sandwiches, especially turkey would be good
3/4 cup mayonnaise
1 chipotle chile in adobo, seeded and minced (or leave the seeds in if you like it spicey – I did)
1 tbs. fresh lemon juice
1 tsp. Old Bay Seasoning
1 tsp. Dijon mustard
Salt and freshly ground pepper
To make the cakes:
In a mini food processor, puree the fish. A small fillet is about 8 oz and my fishmonger wouldn’t sell any less so I used the whole 1/2 lb. and pureed it in two batches. Transfer the pureed fish to a large bowl and add the scallions, jalapeños, lemon juice, parsley, cayenne, salt, pepper and mayonnaise and mix thoroughly. Using a rubber spatula, gently fold in the crabmeat. Form the mixture into 8 cakes. Place the panko in a pie plate and gently coat the cakes with the panko and refrigerate for 30 minutes. It is important to refrigerate them for at least 30 minutes, so you can handle them and they hold their shape when frying.
To make the mayonnaise:
In a small bowl, combine the mayonnaise, chipotle, lemon juice, Old Bay and mustard and season with salt and black pepper. Cover and refrigerate.
To fry the cakes:
In a large nonstick skillet, heat 1/4 inch of oil until shimmering. Add the crab cakes and cook over moderate heat until browned and heated through, about 3 minutes per side. Use 2 skillets or do 2 batches as 4 at a time is enough.
To serve:
I served the crab cakes on a bed of one Boston lettuce leaf topped with watercress with a dab of the chipotle mayonnaise. Squeeze a tiny bit of fresh lemon juice on the outside rim of the lettuce, before placing on the crab cake, then put on your dab of mayonnaise.
So pretty. So fresh. So good!!
Homemade Polish bread – the slight sweetness of this bread offset the spiciness of the crab cake with chipotle mayo – yummy!
Related
FAQs
Mayonnaise: The Hidden Gem in Cake Recipes
Made up of eggs and oil, mayonnaise acts as an emulsifier, adding creaminess and moisture to your cake.
What makes Maryland crab cakes different? ›
Maryland Crab Cakes: Hailing from the Chesapeake Bay region, Maryland-style crab cakes are renowned for their simplicity and emphasis on the star ingredient – crab. These cakes typically showcase lump crab meat, lightly bound together with minimal fillers such as breadcrumbs, mayonnaise, and a blend of spices.
How do you make Paula Deen's crab cakes? ›
Sauté the onion, bell pepper and 1 clove garlic until the pepper is limp, approximately 3 minutes. Add the cream, mustard, 1 egg, 1/2 teaspoon parsley, cayenne pepper and 1/2 cup bread crumbs, to taste, and mix well. Gently fold in the crabmeat. Form the mixture into 8 patties, about 1/2-inch thick.
What helps crab cakes fall apart? ›
There's actually a pretty easy fix for this common problem. Simply stick your crab cakes in the refrigerator for at least 30 minutes. The time they spend there will allow the crab cakes to solidify their shape. It also helps to bring out their flavors more, so there's more benefits to be reaped here!
What is crab cake sauce made of? ›
Combine 1 1/4 cups mayonnaise, 1/4 cup Dijon (or Creole mustard), 1 tablespoon smoked paprika, 1 teaspoon Creole seasoning, 1 tablespoon granulated sugar, 1/2 teaspoon salt, 1 teaspoon ground black pepper, 1 teaspoon capers, 1 clove garlic, and 1 teaspoon fresh lemon juice in a food processor or high-speed blender.
Is it better to cook crab cakes in oil or butter? ›
You can pan fry crab cakes in both oil and butter or either one. Butter adds flavor but refined olive oil, canola oil, ghee, and peanut oil have a higher smoke points. The best of both worlds is to use half butter and half oil.
Which 2 ingredients help the cake to rise? ›
These are the key ingredients that make a cake rise. There are two types of leavening agents, chemical (baking soda and baking powder) and biological (yeast).
What is the secret of a delicious cake? ›
Success of a cake depends on the correct blending of ingredients, the careful creaming of butter and sugar, as well as the gentle folding of egg whites (if added separately) to maintain maximum aeration. Please read Basic Rules For Baking. Fold or Folding: A method of gently mixing ingredients.
What are the ingredients in specially selected crab cakes? ›
crab meat (portunus spp), sauce (soybean oil, water, egg, acetic acid, sugar, salt, worcestershire sauce [malt vinegar, spirit vinegar, molasses, sugar, salt, anchovies, tamarind extract, onions, garlic, spice, spice flavor], mustard powder, xanthan gum and tara gum [stabilizers]), bread crumbs (wheat flour, salt, ...
What is the difference between boardwalk style and Maryland style crab cakes? ›
Maryland Crab Cakes
Restaurant style cakes are more gourmet and are made with large chunks of crab meat so it the crab is the main focus. Boardwalk style cakes are filled with smaller chunks of crab, egg, breadcrumbs, and seasoning- Old Bay, of course.
Unlike their Maryland cousins, Louisiana crab cakes are known for their bold seasonings, including garlic, cayenne, paprika, green onions, and a variety of herbs such as thyme and parsley. Louisiana crab cakes might also include the "holy trinity" of Creole cooking: bell peppers, onions, and celery.
Why do my crab cakes fall apart when I deep fry? ›
While egg is a popular choice, it alone is not enough to make crab cakes retain their shape. A starch binder is also required. The key here is maintaining the proper balance, as too little binder means your crab cakes will fall apart, but too much will give your crab cakes an unfortunate texture.
What is crab cake filler made of? ›
Crab cake filling: I go light on the filler, using juuuust enough to bind the crab cakes together. You'll need an egg, mayonnaise, chopped fresh herbs (I like parsley, dill, and tarragon!), Dijon mustard, Old Bay seasoning, Worcestershire sauce, lemon zest, Kosher salt, and black pepper.
What is the difference between Maryland and Charleston crab cakes? ›
What is the difference between Maryland and Charleston crab cakes? Maryland crab cakes use Old Bay seasoning, Dijon mustard, and Worcestershire sauce. Charleston crab cakes use mayonnaise with dill, tarragon, and parsley, usually with a dash of hot sauce.
Should I refrigerate crab cakes before cooking? ›
Shape into 6 large crab cakes (about ½ cup each) and place on a baking sheet. Cover and refrigerate for at least 1 hour. This is really important to help the crab cakes set. Preheat a large nonstick pan to medium heat and coat with oil.
How do I get my crab cakes to stick together? ›
Egg – The egg will act as a binder for the cakes, so the patties don't break apart. Mayonnaise – Not only will this mayo add some tang to our cakes but it will also help bind them together. You can make your own mayo using my recipe or store bought mayo will be fine as well.
Do crab cakes contain mayonnaise? ›
Whisk the egg, mayonnaise, parsley, Dijon mustard, Worcestershire sauce, Old Bay, lemon juice, and salt together in a large bowl. Place the crab meat on top, followed by the cracker crumbs. With a silicone spatula or large spoon, very gently and carefully fold together. You don't want to break up that crab meat.
What is the best sauce to eat with crab? ›
Now once you have your crab cooked and picked, here are my favorite dipping sauces to go with the crab meat. A simple Garlic Clarified Butter dipping sauce, Avocado Wasabi Mayonnaise dipping sauce and a Curry Mustard dipping sauce; all three are very different from each other but totally delicious.
Why do crab cakes taste fishy? ›
Unless your seafood is literally catch of the day, chances are it will taste and smell a bit fishy, thanks to a compound found in nearly all seafood called trimethylamine oxide, or TMAO.
Are crab cakes better fried or baked? ›
Are crab cakes better baked or fried? You can either bake or fry these crab cakes. My personal preference is to bake them because it's easier (no risk of them falling apart when you flip them) and they are less prone to drying out (it's easy to overcook the crab cakes when frying them in a pan).
Place crab cakes on baking pan and top with butter,lemon juice and/or white wine to taste. Bake to an internal temperature of 165F (approx. 25-30 minutes for 4 ounce crab cakes).
What's the best oil to fry crab cakes in? ›
I use a heavy-bottomed skillet with about 1/2″ of canola oil to fry them. Get your temperature to 350, then gently place 3 crab cakes in the skillet.
What is the most important ingredient in a cake? ›
Flour is perhaps the most important ingredient in a cake mix, as it creates the basic structure of the entire cake. A major component of flour is gluten, which is a protein that provides a way for the cake to bind to itself.
What is your best baking secret? ›
Combine ingredients as gently as possible without overmixing. Creamed butter and sugar should be pale and fluffy, never yellow and gritty. Butter temperature is a vital detail that should not be overlooked. Don't open the oven door until goods are done baking.
What is mystery cake made of? ›
To make it, start by combining tomato soup and baking soda together in a bowl. This will help neutralize the acidic taste of the canned ingredient. Next, beat together sugar, butter, egg, cinnamon, cloves, and salt in a large bowl until smooth. Mix in the tomato soup mixture, then stir in flour and raisins.
