Crab cakes!
Maryland was my weekend stomping grounds back in my Navy days, so I have a fondness for it. And it's food. Like crab cakes.
The primary binding agent in these are panko and egg whites whipped to stiffness. I hope my Navy buddy Bob doesn’t disown me for not using whole eggs. Them things are expensive and I had egg whites leftover from something else.
They had a lovely crunch and the Greek yogurt dill dipping sauce was amazing. Served with roasted potatoes and corn sauteed with shallots and garlic.
Making these was simple. Take a quarter can of good quality crab claw meat and let it dry for a couple hours on the counter. Mix it with a dollop of dijon mustard, a half dollop of mayo, some garlic powder, salt, pepper and lemon zest. And some panko. Less is better, but make sure you have enough that it’s good and stiff.
Form into three equal sized balls and compress into cakes.
In a mixer, whip egg white until stiff. Fold it into the crab mixture. Heat a high smoke point oil like avocado or safflower until it shimmers and cook the cakes until each side is golden brown. Enjoy.
Crab cakes made with whipped egg whites, dijon mustard and chives.
Crab cakes
Ingredients
4 oz. crab claw meat
.25 cup egg white
Panko
Lemon zest
Salt
Pepper
Chives
Garlic powder
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Directions
Beat egg whites until stiff.
Fold in crab meat, mustard, seasoning and just enough panko to hold it together.
Separate into three portions and gently flatten.
Add avocado oil to a stainless steel pan and ignore social media trends about using water to test when it is hot enough.
Fry crab.
Stuff a hunk of lemon into the game hen’s cavity.
Roast on a rack over a pan lined with parchment paper until an instant-read thermometer reads 165 degrees. It’ll take approximately one hour.
Pull out and wait a few minutes for it to cool before plating.