Text 3401, 89 rader
Skriven 2013-08-11 01:17:00 av JIM WELLER (1:123/140)
Ärende: ultimate crab cakes 3
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Putting it all together ...

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     Title: Kenji's Crabbiest Crab Cakes
Categories: crab
  Servings: 4

      1 lb fresh lump or jumbo lump
           crab meat, picked over
      2 TB mayonnaise
      2 TB chopped chives, tarragon,
           parsley, or a mix
           (optional)
      2 lg eggs, divided
  1 1/2 c  panko-style bread crumbs
      3 TB canola or vegetable oil
      3 TB unsalted butter
           Kosher salt
      1    recipe Extra Tangy Tartar
           Sauce or lemon wedges for
           serving

Combine crab, mayonnaise, herbs (if using), and 1 egg in a large
bowl and fold gently with a spatula until combined, being careful
not to break up the large lumps of crab.

Place a sheet of aluminum foil roughly 12- by 18-inches on a work
surface with the short end parallel to the edges of the table.
Transfer crab mixture to the foil, forming it into a rough log about
6 inches wide, starting about 4-inches from bottom of foil.

Carefully lift bottom edge of foil and lift it over the crab log.
Roll the log away from you until it is completely wrapped in foil,
then twist the ends to form a tight roll 6- to 8-inches wide and 3-
to 4-inches in diameter. Place log on a tray or plate and transfer
to the freezer until lightly stiffened, 20 to 25 minutes. 

Remove the log from the freezer and using a sharp chef's knife,
slice off one of the twisted ends. Remove crab mixture from inside
twisted end and reserve. Slice the log into 4 to 6 individual disks
about 1 1/2-inch thick each. Transfer the disks (with their foil) to
a rimmed baking sheet cut-side down. Combine any crab mixture
removed from twisted ends and form into a free-form crab cake and
place on tray along with foil-wrapped disks. Transfer to freezer
until disks are relatively stiff, about 20 to 25 minutes longer.

Place remaining egg in a small bowl and beat until homogenous. Place
bread crumbs in a second small bowl. Working one crab disk at a
time, lift by grasping the foil-lined edges. Dip one cut surface in
egg, then in bread crumbs, pressing down gently to adhere. Return to
baking sheet, cut-side down and repeat with remaining disks
(including free-form disk).

Adjust oven rack to 6 inches below broiler element and preheat
broiler to high. Heat oil and butter in a large cast iron skillet
over medium heat until foaming subsides. Add crab cakes, breaded
side down and cook, swirling occasionally, for 3 minutes. Carefully
peel off foil from each cake using your fingertips, without lifting
the cakes. Discard the foil. Continue cooking, swirling pan
occasionally until underside of crab cakes is light golden brown,
about 2 minutes longer (check underneath with a thin flexible metal
spatula, but be careful not to break crab cakes, they will be
fragile)

Grasp the handle of the pan and tilt it towards you so the fat
collects in the bottom. Use a spoon to baste each cake with fat,
making sure that it is completely coated, then transfer skillet to
broiler. Broil until light golden brown on top and crab cakes are
cooked through (an instant read thermometer inserted into their
center should register 145 to 160 F), about 5 minutes. Remove from
oven. Transfer the crab cakes breaded-side-down to a paper
towel-lined plate. Flip crab cakes and season with salt. Serve
immediately with Extra Tangy Tartar Sauce or lemon wedges.

Posted by: J. Kenji Lopez-Alt

  From: Serious Eats                    
 
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YK Jim


... It's quite a challenge to make people eat crab ice cream - Blumenthal

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