When making deviled crab or crab cakes, how do you prepare the crab — cooked or uncooked?
I sure hope you’re not talking about whole crabs. Even though I love the meat from spicy-boiled hard-shell blue crabs on the Eastern shore, I always buy canned crabmeat for cakes. Most canned crabmeat is fully cooked, or at least pasteurized.
There is, however, one important step you should take before forming your crab cakes:
Club 18 Crab Cakes with Tommy’s Cocktail Sauce
- 1 teaspoon olive oil
- 1/2 cup minced celery
- 1/4 cup minced onions
- 1/4 cup minced green peppers
- 2 tablespoons minced pimentos
- 1/2 teaspoon dry mustard
- dash ground white pepper
- 1 tablespoon lemon juice
- 1/3 cup light mayonnaise
- 1 1/2 cups lump backfin crabmeat, shell pieces removed
- 3/4 cup bread crumbs
- 1 cup Tommy’s Cocktail Sauce
In a small skillet, heat oil. Add celery, onions and green peppers and sauté over medium heat for 3 to 4 minutes.
In a medium bowl, combine sautéed vegetables, pimentos, mustard, white pepper, lemon juice and mayonnaise. Fold in crabmeat and 2 tablespoons breadcrumbs until lightly blended. Form mixture into four round cakes.
Place the remaining breadcrumbs in a shallow bowl. Dredge crabcakes in crumbs and place on a baking sheet that has been sprayed with nonstick cooking spray. Bake at 450 degrees for 8 to 10 minutes, turning once, or until the cakes are browned. Garnish with lemon wedges and serve with:
Tommy’s Cocktail Sauce
- 1/3 cup finely chopped navel orange sections
- 1 teaspoon grated orange peel
- 1/2 cup chili sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 3 tablespoons prepared horseradish
In a bowl, combine all ingredients. Stir to blend thoroughly. Cover and let stand in refrigerator overnight. Makes 1 cup.