Note: I've been sucked into StumbleUpon. Follow me or something. It can be mutually beneficial, if you know what I mean. Wink wink.
Last night, when I mentioned my condiment preferences and what I would not be putting in these crab cakes, my Twitter feed decided to attack me for my apparently blasphemous ways. My first mistake was announcing that I was going to make crab cakes without mayonnaise. Mayonnaise is gross, people. It's oil and egg whipped into a frenzy. It's weirdly creamy and smells kind of funny--even the homemade kind. I do not eat mayonnaise. Ever.
Apparently, something is also wrong with me because I detest mustard and thus omitted it from my crab cakes. I promised a few of my followers the story of my relationship to mustard. The first thing you must know is that my brother is 14 months older than me. The second thing you must know is that I was a horrifically picky eater when I was a child. I don't recall why I didn't like mustard, but I just didn't. My brother, however, was in love with the stuff. He put it on anything and everything--from the typical burger to potato chips to even cantaloupe once. I think the cantaloupe was to freak me out. Basically, he'd be squirting tons of it onto his plate while I'd sit there grossed out. Somewhere along the line my distaste and his overuse morphed into a fear of mustard. I did not want it anywhere near me. My brother had to sit a few feet away from me along with the mustard. If we went to dinner, the mustard had to be moved onto the other side of the table. If it even possibly touched my food, I wouldn't eat it. And then there was the one time he chased me around the house until he cornered me in the kitchen and squirted mustard all over my arm. I cried.
Mustard is gross. While I am still traumatized all these years later, I have grown out of the no-mustard-on-the-table requirement (though my brother continues to put it right in front of my seat when at a restaurant). I, however, am steadfast in my refusal to not eat a piece of food that has possibly been contaminated by mustard. We're all entitled to our quirks.
|Look at all the big chunks o' crab.|
California Crab Cakes
12 oz fresh lump crab meat
2 large eggs
1/3 cup red onion (or shallot) minced
1/4 cup green onion, chopped
1 tsp. lime zest
1 tsp. kosher salt
3/4 tsp. paprika
1/4 tsp. black pepper
1/3 cup panko
1/3 cup flour + 1/2 tsp. cayenne
In a large bowl, quickly beat eggs. Add all ingredients from red onion to panko, and mix thoroughly. Gently mix in crab meat, trying not to maintain large pieces. Cover and refrigerate for 30 minutes. In a shallow dish, mix flour and cayenne. Scoop about 1/4 to 1/3 cup of crab mixture into your hands, tightly shaping into a patty. Lightly dredge in flour mixture and set aside. Repeat.
To cook crab cakes, heat 1/8 to 1/4 inch of oil in a large pan. Gently place a few crab cakes at a time into the oil. Do not check doneness or flip over before 3-4 minutes or they may fall apart. Check, and flip when golden, browning the other side. Drain on paper towel and serve warm.