Crab Cakes with Lime and Dill Relish

Crab Cakes with Dill Relish and Lime

Step by Step Instructions

              Mis en plas ( a French term meaning everything in place.  I always try and have all my ingredients together before cooking.)

                                                               

Ingredients:
2 Large Cooked Crab Legs-taken out of the shell,
                  leaving you with 1 cup of crab meat
* Below see how to remove the crab meat
1/8 cup of mayonnaise
1/4 cup sweet onion or scallions
1 egg
3/8 cup flour
1/2 tsp salt
pepper-3 turns from grinder
1/2 tsp garlic powder
1/2 tsp dried flaked onion
Canola or Peanut oil for frying.
1 1/2 cups Panko breadcrumbs (you can use progresso breadcrumbs too, or homemade)  Kikoman Panko are my favorite for this recipe, and it can be noted, they're vegan for other recipes

Lime Garnish
Dill Relish- mix up, into a serving bowl, done
1/2 cup mayonnaise
1/4 pickle relish, either sweet or dill, you decide.  ( I used sweet)
1 tsp dill herb
        Ok, Now how to make them:

Mix together all the ingredients except the panko.  It may not look appealing at this point, but they are wonderful.  I would normally have put in scallions, the green bits add a lot of color, but I often come up with new recipes, based on what is in the refrigerator, the garden, and pantry today.  I feel we all do this, use what we have.Take a small amount of the mixture and make a patty in your hand.  Place into the breadcrumbs and coat each side.  Press them a little to your desired thickness.  I like them thin and crispy, but if you like them thicker, feel free, and extend the cooking time below by a minute or 2.  If not the shape you like, simply move them around until you're happy with them.  Place on wax paper, or a silpat (silicone baking sheet that reduces sticking).  Then you're onto frying or placing in the refrigerator.
Do ahead tip:  At this stage, they can be put into the refrigerator for hours until you're ready to fry them up.


Meanwhile prepare your sauce and lime garnish
This is a very simple, lime garnish that really adds to the flavor when squeezed onto your done crab cakes.
This is done using a small knife.  Cut into the center of the lime, and continue around the entire lime cutting a zig zag line, then separate the lime, and you have 2 pretty garnishes.



Dill Relish- mix up, into a serving bowl, done
1/2 cup mayonnaise
1/4 pickle relish, either sweet or dill, you decide.  ( I used sweet)
1 tsp dill herb

Heat up Canola  (Peanut oil is also good for frying but I prefer Canola here, it's a less strong flavor and lets the crab flavor come out more.) over medium heat.  You are not deep frying, so just coat the bottom of your fry pan about 1/8-1/4" in oil.  A trick I use to find out if my oil is hot enough, is to put a wooden chop stick into it.  If it bubbles, then your oil is hot enough to fry.  When it's hot, cook about 2 1/2-3 1/2 minutes, turning over once in the cooking process.

Drain on a paper towel, and enjoy with lime and dill relish.

Crab-Breaking Down King Crab Legs

Shown is 1 1/2 pounds of cooked* king crab legs. I like to get the ones that have the large knuckles at the end as they produce more meat for your money.  This 1 1/2 pounds purchased gave me 3 cups of crab meat.

If you have a shell cracker and pick, it will really help you.  Also a small cocktail fork or spoon will help push out the crab meat.  And, a rolling pin will help to remove the little bit at the end of the legs

*Note:  Here in California, it is hard to come by fresh king crab.  If you are one of the lucky ones who can find it fresh, simply steam it for 10-12 minutes.  I like to put seasonings in the steaming water-caraway seeds are a super addition.  I usually put salt, caraway seeds, dill, and garlic-(since it's in the steaming water, simply peel, smash the cloves, and just add) in the water.  Serve with melted butter. 

 

Break apart each leg into smaller pieces.  This will make it easier to remove the meat.

Use the cracker or carefully hit with the side of your cleaver to crack the shell a little to help make it easier to get out the meat.  I use the little fork or picker to push the meat to the largest end of the piece.  I also use my fingers a lot to push the meat to the larger end, your hands are your best tool. Shown here is the meat sliding out of the shell, once out a little, pulling on it will often release the whole piece in tact.

Some parts may come out crumbly, but no worries, it'll taste fine.  I usually use them in crab cakes or h'orderves anyway.  If making a crab cocktail (like a shrimp cocktail) you'll probably want to use the largest whole pieces that are created on top.

It's an expensive treat, so get it all out if you can.  The tiny tips have meat too.  Starting at the smallest end, use your rolling pin to roll out the meat. (works for lobster meat too).

Work through all the pieces the same way and your ready for any crab dish.