Crab Cakes with Lump Crab Meat

Crab cakes have always had a reputation of being a gourmet delicacy. I've never had these before, but have always wanted to make them because its said to be really delicious. I didnt taken on a particular recipe, but was inspired by quite a few and made a recipe on my own. The first time I made them, I used regular crab meat which was finely minced and so for seafood enthusiasts, there is no crab meat to bite into. Lump crab meat is a bit more expensive, but has big lumps which gives the flavor of the crab meat much better.

I am not a big seafood buff, but even I enjoyed these tender cakes. JM loved them, but wanted a little less sourness imparted by the lemon juice and mustard in it. The amounts mentioned are approximate, so please feel free to adapt the recipe to your tastes. I served the cakes with tartar sauce (dont know if mine would qualify as a traditional tartar sauce). Let me know how they turned out for you! Keep warm, and have a great day!!

Recipe (Makes 4-6 cakes):

Lump crab meat - 6 oz (1 can)
Dill chips - 5, chopped fine
Yellow mustard - 1/2 tsp
Pepper powder - 1/4 tsp
Lime juice - 1/2 tsp
Bread crumbs - 3 tbsp
Mayonnaise - 1 1/2 tbsp
Pickled jalapenos - 2, chopped fine

Method:

Transfer the crab meat into a bowl, feel through the meat and discard any shells.

Add all the other ingredients to the crab meat and mix together until everything comes together into a ball.

Shape into cutlets/cakes.

Heat a skillet.

Drizzle a bit of oil on the skillet.

Place the cakes gently on the skillet over medium flame.

Gently flip the crab cakes over when the first side is browned.

Brown the second side and flip the cakes over until the cakes are easier to handle.

Drizzle more oil as and if needed.

Serve hot with tartar sauce.

Tips:

1. The crab cakes are very delicate and be careful while flipping them over as they might break.
2. Keep the skillet over low-medium flame so that the crab cakes loose mositure and become easier to handle.
3. I made the tartar sauce with some mayonnaise, pepper powder, salt and chopped dill pickles and jalapeno pickles.
   

Santa's Holiday Challenge is still going on strong. Dont forget to send in your qualifying entries to jz.tastytreats@gmail.com on or before Dec 31, 2008.