Wendy's Crab Cakes (Posted per request) (posting for tomorrow's ROTD)
There's no telling how many of these I have made over the years, both for personal eat'n and for my personal chef clients. They are a most-requested item on my menu and I feature them as a "Signature" Dish. If you wanna see more of my menu, you can click to my menu here at Angel In Your Kitchen. If you see any items on my menu you want recipes for, just let me know and I'll post for you.
* Exported from MasterCook *
Chef Wendy's CRAB CAKES
Recipe By: Wendy Perry Serving Size: 8 large cakes or about 32 appetizer size
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 lb. lump crabmeat -- cleaned 3/4 c. green pepper -- finely chopped 1 c. yellow onion -- finely chopped 2 small eggs 1/2 c. mayonnaise (you can sub lite or FF) 2 T. Worcestershire sauce 1 t. granulated garlic 1 t. baking powder 1 t. old bay seasoning 1 t. Tabasco sauce 1/2 t. salt 1 c. Panko
Sauté peppers and onions in butter until onions are transparent. Cool mixture before adding crabmeat. Add remaining ingredients except Panko, stirring lightly to keep crab lumps together. (I do that by hand to gently fold together and keep the lumps together.) Add Panko slowly until most of the moisture is soaked up.
Scoop into 2 oz. portions and form into cakes, then lightly press into Panko on both sides.
Sauté in oil at 350 until brown and heated in the middle.
You bake these in the oven, but I have no idea for how long. I prefer mine sautéed in skillet using Safflower Oil (that and Grapeseed are my preferred oils). I can't stand the taste olive oil gives to my crab cakes so I do not recommend using that.
SO, what is PANKO???
Source: WiseGeek.com
Panko is the Japanese word for "bread crumbs." They tend to be lighter, crispier, and crunchier than bread crumbs we are used to having. Panko is great for breadings, and make an excellent filler in things like crab cakes. Several things set Panko aside from regular bread crumbs. The first thing is the coarse grind, which creates bread crumbs which are more like flakes than crumbs. The flakes have a large surface area, which absorbs seasonings well. They tend to stay crispy longer than regular bread crumbs, and they also absorb less grease. In Asian cuisine, Panko are often used to create a lacy outer layer of breading. The flaky structure of Panko ensures that the crumbs do not compress, but instead form a layer of airy breading on the exterior of fried foods. Grease drains readily from foods dredged in Panko, making the resulting foods taste less heavy and oily than it might otherwise. Seafood in particular, fares very well with a coating of Panko. The flake like structure also makes Panko a great choice for a crispy topping on casseroles, lasagnas, and similar foods. The Panko crumbs can be lightly sprinkled on top, along with melted butter. As the Panko roasts in the oven, it will become crispy and richly flavorful from the butter and the seasonings in the food. Baked foods can also be tossed in Panko for a crunchy outer layer which helps them retain moisture. I use Panko when making my Eggplant Parmesan!
WHERE TO FIND??: I get it in Asian markets or places like World Market. I am also seeing it these days in Lowe's, Harris Teeter, Kroger and seems like I saw some in Walmart.
INGREDIENTS
Wheat Flour, Shortening (Canola Oil, Palm Oil, Soybean Oil), Yeast, Glucose, Salt, Yeast Food (Salt, Ammonium Chloride, Wheat Flour, Calcium Sulfate, Ascorbic Acid, Cornstarch, Calcium Carbonate, Magnesium Sulfate, Glucose, OxidaseAmount Per, Amylase).
Per 1/2 cup:
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Sauce I serve with them: I LOVE LOVE LOVE the Tarter Sauce at Red Lobster. Probably a good quarter of my thighs and belly came from eating their garlic cheese biscuits dipped in tarter sauce. That has been my family's favorite "appetizer" there forever!
This is the copycat recipe for that. Red Lobster Tarter Sauce 1/2 c. mayonnaise 1 1/2 T. finely minced onion 1 T. sweet pickle relish 1 1/2 t. shredded and chopped carrot -- size of rice 1 1/2 t. sugar
Combine all in small bowl. Cover and Chill. You can surely sub different mayo, use Splenda pickle relish AND Splenda in place of the sugar to make this WLS friendly! ROASTED RED PEPPER SAUCE 1 med. roasted red pepper (I buy them in jars) 1 c. mayonnaise (FF or Lite will do) 2 large cloves garlic, chopped 1 squeeze fresh lime or lemon juice 1 t. Dijon or coarse grained mustard (whatever you have on hand) 2 T. fresh parsley, finely chopped (opt) OR 1 T. chopped fresh cilantro (My personal preference)
In a food processor (or on cutting board), roughly chop the roasted red pepper. Blend in mayo, garlic, juice and mustard. Pulse in processor until pureed. Taste and adjust as needed. Stir in cilantro or parsley and serve with cakes. - - - - - - - - - - - - - - - - - -
ENJOY! Wish I was eating some right NOW.
