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Crab has always been a delicacy. Today, it’s become very expensive, and good-quality crab meat is getting harder to find. There are only a handful of local pickers on the East Coast and only two that I know of on the Gulf. I bet 90 percent of the crab meat in the grocery store comes from outside of the United States.
Fresh crab meat is available as colossal, jumbo lump, lump, backfin and claw. Most Southerners prefer jumbo lump crab, so this is what we serve. My personal preference is claw meat. It’s a working muscle with a sweeter taste — and it’s a lot less expensive. Claw meat does take more work to remove from the shell, but it’s worth the effort if you’re just making a small batch.
All crab meat should be picked over to remove any remaining shell. Once you open the container, use the lid and press lightly on the crab meat to drain off any excess liquid. Spread the crab out on a plate or baking sheet and check closely for shells. Try your best not to break up the lumps.
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Crab and Yellow Corn Cakes with Tomato, Corn and Chive Butter
Makes 8 cakes
Ingredients
- ⅓ cup finely minced red onion
- ⅓ cup finely minced red bell pepper
- ⅓ cup fresh corn, cut off the cob
- 1 tablespoon minced fresh tarragon
- ⅓ cup Duke’s mayonnaise
- 1 pound jumbo lump crab or lump crab, well picked
- ¾ to 1 cup Cornbread crumbs (recipe follows)
- 2 teaspoons kosher salt
- ¼ teaspoon white pepper
- ⅛ teaspoon cayenne pepper
- 6 tablespoons light olive oil, divided
- Tomato, Corn and Chive Butter (recipe follows)
Directions
In a mixing bowl, combine the onion, bell pepper, corn, tarragon and mayonnaise.
Gently fold in the crab meat. Add the cornbread crumbs, salt, white pepper and cayenne pepper. Let the mixture rest for 5 minutes. The cornbread will absorb some of the moisture and the mixture will stay together. Divide the crab batter into eight equal balls. Form each ball into a puck-shaped patty and place on a baking sheet. Refrigerate for 30 minutes.
Preheat the oven to 375°F. In a large, heavy-bottom frying pan with a lid, heat 3 tablespoons of olive oil over medium-high heat until it shimmers. Carefully place four crab cakes in the pan and sear for 3 to 4 minutes, or until golden brown. I recommend frying them covered since the corn in the cakes will pop in the hot oil. Gently turn the cakes over and sear on the other side for 2 to 3 minutes or until golden brown. Transfer them to a baking sheet. Wipe out the pan, pour in the remaining 3 tablespoons of oil, and repeat the cooking process with the other four crab cakes. When finished, add the remaining crab cakes to the baking sheet and place in the oven. Warm thoroughly for about 5 minutes.
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