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Fish 4 Friday: Crab Cakes With Lemony Yogurt Sauce

This entry is part of a series, F4F 2011»

Big Red Crab

Crabs are in season on the west coast, and lots of restaurants are featuring King and Dungeness. Supermarkets also have a good supply of crab, as whole crab, legs & claws, or meat in a tub. The cost of the restaurant options may be a little daunting, but the market meat, especially the deshelled pieces, are reasonably priced.

That means it’s time to make your own crab cakes! Here’s a great version:

Spiny Crab

Some folks don’t ever try to make crab cakes, thinking they’re hard to prepare. Nothing could be further from the truth! These tasty gems only take a few minutes to prepare, especially if you start with crabmeat from the grocer. Panko bread crumbs are a key ingredient for the crunch, and Sriracha gives these patties their kick. You can adjust the heat to your own liking, of course. As long as crab is plentiful, you can experiment regularly to get them “just right.”

Very few folks who enjoy crab cakes ever think of putting a sauce on them. They may dip pieces in something; I’ve even seen Ranch dressing used. (Or worse yet, Thousand Islands.) However, a creamy yogurt sauce flavored with lemon adds amazing complexity and interest to the dish. The dairy provides smoothness, and can moderate the spices (if you need that). The lemon acidity adds pucker-power, but not too much! (Use limes if you want more smoochie-face effect, oranges if you would like less.)

Don’t over-fry these lovelies, and for sure don’t leave them in the oven more than a few minutes! Wouldn’t want the diners to get, well, crabby…

Enjoy the (Crabby Creamy Cakes) Heat!

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