A large can of crab was a bargain at the market. Tonight, I pried it open to find backfin meat and very little extra moisture. I added a tbsp of mayo, some beaten egg, Worcestershire sauce, a bit of salt. I dipped the cakes in the rest of the beaten egg, then panko. What a mess!
Still, they turned out beautifully after they were fried in butter. Served them with hapa rice - half white, half brown, fresh corn from the farmer's market - from the Ewa plain. Stir-fried mini peppers with sweet onion, Roma tomatoes and taro from the Ala Moana farmer's market. Added a splash of white wine and garlic salt.
What an extravagant dinner - such an indulgence! Still, those home-cooked crab cakes turned out to cost $2 each vs $10 in a restaurant. There were six of them, we each ate one and 1/2. There are 3 left over - making a super lunch for the next day!
What I need to learn is when to stop cooking things like taro and sweet potatoes. They were a bit mushy. Any tips?
Showing posts with label crab cakes. Show all posts
Showing posts with label crab cakes. Show all posts
Sunday, October 9, 2011
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