The Culinary Architect: A taste of summer in the middle of winter

Alexandra Troy

Sometimes in the middle of winter, I just long for my favorite summer comfort foods–crab cakes are that go to dish for me.

They just capture summer dining at its finest.

Lump crab meat is sold in 16 oz. cans and is available from every grocery store and fishmonger, and is on sale year round.

I often keep a can in my refrigerator, so I can make crab cakes at anytime and especially at the last minute.

The following recipe is all crab, no cheap filler–making these crab cakes the tastiest you will ever eat anytime of year.

When making the crab cakes, be sure to allow for “resting” time.

Putting the formed raw crab cakes in the refrigerator for at least 30 minutes before cooking makes them stay together better, and gives you a much better final product.

Round out your meal with  baked potatoes, store-bought creamed spinach and a salad.

If you close your eyes and turn up the heat, you may even think it is summer time.

MENU

(Serves 4)

Oven Baked “no cheap

filler” Crab Cakes

Remoulade Sauce

Creamed Spinach*

Salad with Vinaigrette

Dressing*

The Easiest Baked Potato

Ever

*Recipe Not Given

Oven Baked “no cheap filler” Crab Cakes

2 eggs

1 tblsp. Dijon mustard

3 tblsps. Old Bay Seasoning

1/2 cup mayonnaise

1 16 oz. can lump crab

meat

1/2 cup bread crumbs

1. In a bowl large enough to hold the crab, beat 2 eggs until frothing.  

Add the Dijon mustard, Old Bay Seasoning and mayonnaise.  

Stir to combine.  

Add crab meat and gently combine.

2. Place breadcrumbs on a paper plate (great for easy clean up).  

Shape crab meat mixture into patties.  

Lightly dredge in bread crumbs.  

Place patties on a Silpat-lined baking sheet.  

Repeat until crab meat is finished.  

(You will have 4 to 6 crab cakes, depending on the size.)

3. REFRIGERATE FOR AT LEAST 30 MINUTES or up to 2 hours.  

(This makes the crab cakes stick together.)

4.  Preheat oven to 425 degrees.

5.  Bake crab cakes 20 minutes.  

Flip. Cook 10 minutes more.  

Serve hot.

Remoulade Sauce

1 cup mayonnaise

1/4 cup ketchup

1/4 cup sweet relish

1. In a bowl, mix all the ingredients until creamy.  

Refrigerate one hour for flavors to blend.

2. Serve with crab cakes.

The Easiest Baked Potato

4 Yukon Gold potatoes,

washed and cleaned

1.  Preheat oven to 425 degrees.

2.  Forty-five minutes before eating, place potatoes in oven.  Bake until browned in some spots and soft to the touch.

Alexandra Troy is owner of Culinary Architect Catering, a 32 year-old Greenvale-based company, specializing in private, corporate and promotional parties.  

She lives in Manhasset with her husband and son.

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