Bobby’s mom once sent us a photocopy of a crabcake recipe from a magazine that she had. Those cakes were called “The Best Crabcakes”. Unfortunately, I lost the photocopy in the process of moving from New York to California, and I had to make up my own recipe last night.
In this case, my inspiration was enough to make a delicious dish. The parmesan goldfish in my cabinet helped, too.
The Best Crabcakes
Ingredients (makes 4 cakes)
1 clove of garlic, crushed and minced
1/4 cup green pepper, finely chopped
1/4 cup sweet onion, finely chopped
1 teaspoon oil (I used sesame)
1/4 cup yogurt (greek yogurt is best)
1/4 cup buttermilk
salt&pepper, to taste
dash of chili powder
dash of oregano
3/4 cup parmesan goldfish (saltines work too)
8 ounces lump crab meat
1-2 tablespoons of oil, for frying/sauteing (I used sesame here too)
1. Saute the garlic, pepper, and onion in the oil for 3-4 minutes. Set aside and let cool.
2. Mix together the yogurt, egg, buttermilk, salt, pepper, chili powder, and oregano.
3. Crush the goldfish and mix them into the yogurt batter. You don’t want the batter to be too wet – you’re going to add the crab and then shape them into cakes, so if it’s not thick enough, crush more goldfish and add them in. If it’s too thick, add a little more buttermilk.
4. Add the crab and mix gently. Shape the mix into cakes and place them on a plate. Put them in the freezer for 10-15 minutes.
5. Heat the oil in a saute pan. Cook the cakes at medium-high heat for about 4 minutes on each side, or until brown and cooked through.
Serve with lemon wedges and tartar sauce. Here’s how I made tartar sauce last night.
Mix well: 2 tablespoons greek yogurt, 1 tablespoon mustard, 2 teaspoons lemon juice, 1/2 dill pickle, finely chopped.