The other evening I decided to make Crab Cakes using some of my homemade mayonnaise. I have routinely used Tyler Florence's recipe but decided to try one I had from the Atlanta Fish Market. I've searched on the Internet for their recipe and it appears to be a bit different than the one I have in that the current recipe calls for more bread crumbs (about a cup and a half more) and even more mayonnaise (1 cup more), more seasonings and more eggs but the same amount of crabmeat. You can find that recipe here.
After making the recipe I had, I have to think the one I have is a bit better and has less "filler" which is the part I like. I cannot tell you how long I've had this one but it's been many years.
So, my suggestion to you? Why not try them both and feel free to post back here with your recommendation. Here is the older recipe:
Atlanta Fish Market Crab Cakes
1/4 teaspoon cayenne pepper
1/2 teaspoon white pepper
1 teaspoon kosher salt
1/2 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
1/2 teaspoon Old Bay Seafood seasoning
1/3 cup mayonnaise
1/2 cup soft bread crumbs (I used Panko break crumbs)
1 egg
1 pound lump crabmeat (picked through to remove any loose shells)
1 1/2 teaspoon olive oil
4 lemon wedges
Preheat oven to 350 degrees. Combine cayenne, white pepper, salt, dry mustard, Worcestershire, lemon juice, Old Bay, mayonnaise, bread crumbs and egg in a large bowl and mix until thoroughly combined. Place crabmeat in another large bowl and gently fold egg mixture into crabmeat, being careful not to break up large crab pieces. Shape into four crab cakes.
Heat olive oil in a large skillet over medium high heat. Add the crab cakes, in batches if necessary, and cook until lightly browned, approximately 1 minute on each side. Transfer crab cakes to a sheet pan and finish cooking the crab cakes in the oven until heated through.
Serve with lemon wedges and Joe's Mustard Sauce on the side.
Joe's Mustard Sauce
1 tablespoon Coleman's Dry Mustard, or more to taste
1 cup mayonnaise
2 teaspoons Worcestershire sauce
1 teaspoon A-1 sauce
2 tablespoons light cream
salt
Place the mustard in a mixing bowl or the bowl of an electric mixer. Add the mayonnaise and beat for 1 minute.
Add the Worcestershire, A-1, cream, and a pinch of salt and beat until the mixture is well blended and creamy. If you'd like a little more mustardy bite, whisk in 1/2 teaspoon more dry mustard until well blended. Chill the sauce, covered, until serving.
Add the Worcestershire, A-1, cream, and a pinch of salt and beat until the mixture is well blended and creamy. If you'd like a little more mustardy bite, whisk in 1/2 teaspoon more dry mustard until well blended. Chill the sauce, covered, until serving.
2 comments:
I think it’s good to do some experimenting sometimes, especially in cooking! After all, the great ideas are usually the result of one experiment going the right way. That’s exactly what happened in your case! Your crab cake looks tempting and appetizing. Bread crumbs are the usual ingredient people use, but mayonnaise can also do the work. The mayonnaise will also add flavor to the crab cake, giving it a new taste!
This is not the Atanta Fish Market Cran Cans recipe. Their recipe is much more simplistic without the dry mustard and cayenne pepper. There is no distinguishable heat in their flavor profile. This recipe is circulating around the Internet.
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