Catch of the Day: Catching Up with Crab Cakes

Oh, hello there, I have missed you. The past couple of months have been a whirlwind:

10^th Annual Grilled Cheese Invitational, competing with the fabulous Erica Sardarian- Brioche, La Tur Brie (so good it could have it’s own post), Honeycomb, red wine poached pear and bacon- a delicious but not winning sammie (I’ve tried to grow ok with this, not quite there yet). Weddings, bachelorette weekends in Vegas, showers for brides and babies, parties, restaurants, a new niece! road trips, Oregon, Washington, California coast, family, moving, packing, picking paint colors, painting, redecorating, Cinco De Mayo, Fourth of July, shows, diet, working out like crazy, long runs, long walks and now, fully immersed in summer. Where does the time go? I’ve decided to keep this post short because honestly there is so much that I could write for days, so concise, I try.

The following recipe was inspired by my recent trip to the Oregon coast with Todd. We had an amazing time, we are both people who thrive in nature and honestly need it to stay sane. We had a blast visiting his family which sadly, we live so far away we don’t get nearly enough time with. The trip was life altering in many ways for me and one I will never forget. Challenging at times (long hours in the car and camping) but oh so worth it to see the beauty that lays north. I found myself yearning to be back on the Oregon coast just days after returning to L.A. My solution? Cook crab cakes! This recipe is super easy and though not a northwest recipe, approved by a Pacific North westerner, Todd. He loved them! This makes a large batch of large cakes; I had several left over and even brought some to my dad, major perk.  

Baltimore Crab Cakes - Bon Appetit August 2011

1/4 cup mayonnaise

2 scallions, thinly sliced

1 large egg, lightly beaten

1 tablespoon Dijon mustard

2 teaspoons fresh lemon juice plus wedges for garnish

1 1/2 teaspoons Old Bay Seasoning

1/2 jalapeño, seeded, finely chopped

1 pound lump crabmeat

1 1/4 cup panko, divided

1 tablespoon thinly sliced chives

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

Whisk first 7 ingredients in a medium bowl. Add crab; fold to blend. Stir in 3/4 cup panko, chives, salt, and pepper. Divide into equal portions. Form each into 1"-thick patties. Refrigerate for at least 10 minutes.

Heat oil in a large skillet over medium heat. Place remaining 1/2 cup panko on a plate. Coat cakes with panko. Fry until golden brown and crisp, 3-4 minutes per side. Arrange atop lettuce; serve with lemon wedges.