Sunday, March 16, 2008

Crab Cakes Asiago with Garlic Aioli Dip

Recipe of the Week - March 16th 2008 by William McCabe

There isn’t a seafood cookbook that does not have a crab cake recipe. Entire books have been devoted to crab cakes. (I Love Crab Cakes! by Tom Douglas comes to mind) (Those who read to the bottom can get a special offer).

Originally, Crab Cakes were a predominantly eastern seaboard phenomenon. Over the past 20-30 years, the Crab Cake’s appeal has really broadened to become a truly an American national dish with regional accents.

We have focused on Pacific Crab Species as the base for our crab cakes as we know them well and because there are some nuances to each species of crab we would like to share with you to get the most flavor out of your next crab cake experiment!

Wild Ocean Seafoods® Crab Options:
Dungeness Crab Meat
King Crab Snap n Eat Legs
King Crab Tail Meat
King Crab Super Jumbo Legs

Let’s start by looking at the characteristics of our favorite Pacific Crab:

Dungeness Crab (Cancer Magister) has, generally speaking, the most meat to whole crab ratio of all the Pacific Crab. About 25% to 27% of the Dungeness Crab is edible meat. The meat is sweet and very succulent. This has become the West Coast version of a traditional crab cake.

Antarctic Crab (Cancer Edwardii) is very similar to Dungeness Crab, and found in similar latitudes in South America. The Antarctic Crab has substantially larger claws than is cousin the Dungeness Crab and tends to be a little less sweet. The crab meat tends to be more claw than body meat, so the texture will be a little different as well.

King Crab Tail Meat is recovered from the King Crab during processing. A semi circle of crab meat weighing up to 2oz is removed from the tail of the crab after cooking. The King Crab Tail Meat is then formed into blocks and frozen. This crab meat is very firm, but quite salty* as a result of the crab processing. Some care in thawing, rinsing & the use of the Potato Trick is required to prepare this meat for crab cakes or fritters. (The tail meat makes exceptional fritters!)

King Crab Leg & Body Meat is the more traditional King Crab meat. Many people use the leftovers from our Super Jumbo Whole Legs in their crab cake recipes. We have found that our King Crab Snap n Eat Leg Portions are ideal for this as they are already pre-scored. Once again, rinse the brine off the outside before thawing & shucking.

The Garlic Aioli Dip: (make this first)

2 Cloves of Garlic, peeled & minced
1 tsp Lemon Juice
¼ tsp Salt
½ tsp fresh ground black pepper
2 Egg Yokes
1 tbsp Fresh Parsley or ½ tbsp of Dried Parsley
Olive Oil

Combine Garlic, Egg Yokes, Lemon Juice, Parsley, Salt & Black Pepper in a Food Processor or Blender & puree.
Slowly add the Olive Oil until the mixture has formed a thick emulsion.
Refrigerate until use

Crab Cake Asiago Recipe

1lb Shucked Crab Meat
6oz Asiago Cheese, Grated
2 Cloves Garlic, Minced
¼ tsp Dried Oregano
¼ tsp Dried Parsley
½ tsp Red Pepper Flakes
Sea Salt or Kosher Salt (Non Iodized)
3 tbsp Olive Oil
2 Large Eggs
2/3 Cup of Unseasoned Bread Crumbs
Unsalted Butter

Thaw & open or shuck the meat from your King or Dungeness Crab, drain & place in mixing bowl.
In a Separate Bowl add Parmesan Cheese, Garlic, Seasonings, Salt to taste, Eggs, & Bread Crumbs; mix well
Fold in Crab Meat into the other ingredients with a rubber spatula
Form into 4-6 patties and place on a plate or baking pan.
Cover & refrigerate for 30 minutes minimum to allow them to set up

Heat 3tbsp Olive Oil & ¼ Stick of Unsalted Butter in Sauté’ Pan over medium/high heat, cook patties until golden brown on each side. The Crab Cakes are done when the internal temperature reaches 155 F.
Don't forget to enter the Wild Ocean Seafoods Recipe Contest! We would like to publish your favorite seafood recipe!

Purchase any size Wild Ocean Seafoods King or Dungeness Crab & receive a free copy of “I Love Crab Cakes!” by Tom Douglas with 50 Recipes for this American Classic. Use Coupon Code CRABCAKE



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