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- Jul 21, 2014
Tomorrow March 9th, is National CrabMeat Day,so I am posting the history of one of my favourite ways to eat crab and, of course, a recipe!
Crab cakes
Crab cakes, as we Americans know them today, are most often associated with Maryland and the Chesapeake Bay area. They are considered a popular traditional specialty. How did this recipe evolve? Food historians tell us the practice of making minced meat cakes/patties (seafood/landfood) is ancient. Minces mixed with bread/spices/fillers came about for two reasons: taste and economy. Primary evidence suggests recipes for crab-cake types dishes were introduced to the colonies by English settlers. About rissoles and croquettes.
---Encyclopedia of American Food and Drink, John F. Mariani [Lebhar Friedman:New York] 1999 (p. 103)
From: Food Time Line.
Crabsolutely Fabulous Crab Cakes
Crab Cakes
1 lb. (454 g) lump crab meat, well drained
1 ¼ cup whole wheat cracker crumbs, divided
¼ cup finely minced red bell pepper
2 Tbsp minced green onions
1 Tbsp minced fresh parsley
1 egg
2 Tbsp light mayonnaise (not fat free)
1 Tbsp freshly squeezed lemon juice
2 Tbsp grainy Dijon mustard
1 tsp Old Bay Seasoning
1 tsp Worcestershire sauce
½ tsp grated lemon zest
⅒ tsp freshly ground black pepper
1 Tbsp each butter and light olive oil for sautéing crab cakes
Creamy Lemon-Dill Seafood Sauce
½ cup light sour cream (3% or 5%)
1 Tbsp grainy Dijon mustard
1 Tbsp freshly squeezed lemon juice
1 Tbsp minced fresh dill
1 tsp grated lemon zest
½ tsp each Old Bay Seasoning and hot horseradish
Pinch freshly ground black pepper
Courtesy of: Greta and Janet Podleski Eat, Shrink and Be Merry and the Food Network
Crab cakes
Crab cakes, as we Americans know them today, are most often associated with Maryland and the Chesapeake Bay area. They are considered a popular traditional specialty. How did this recipe evolve? Food historians tell us the practice of making minced meat cakes/patties (seafood/landfood) is ancient. Minces mixed with bread/spices/fillers came about for two reasons: taste and economy. Primary evidence suggests recipes for crab-cake types dishes were introduced to the colonies by English settlers. About rissoles and croquettes.
---Encyclopedia of American Food and Drink, John F. Mariani [Lebhar Friedman:New York] 1999 (p. 103)
From: Food Time Line.
Crabsolutely Fabulous Crab Cakes
Crab Cakes
1 lb. (454 g) lump crab meat, well drained
1 ¼ cup whole wheat cracker crumbs, divided
¼ cup finely minced red bell pepper
2 Tbsp minced green onions
1 Tbsp minced fresh parsley
1 egg
2 Tbsp light mayonnaise (not fat free)
1 Tbsp freshly squeezed lemon juice
2 Tbsp grainy Dijon mustard
1 tsp Old Bay Seasoning
1 tsp Worcestershire sauce
½ tsp grated lemon zest
⅒ tsp freshly ground black pepper
1 Tbsp each butter and light olive oil for sautéing crab cakes
Creamy Lemon-Dill Seafood Sauce
½ cup light sour cream (3% or 5%)
1 Tbsp grainy Dijon mustard
1 Tbsp freshly squeezed lemon juice
1 Tbsp minced fresh dill
1 tsp grated lemon zest
½ tsp each Old Bay Seasoning and hot horseradish
Pinch freshly ground black pepper
Courtesy of: Greta and Janet Podleski Eat, Shrink and Be Merry and the Food Network
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