Thursday, February 3, 2011
Cheescake Factory Crab Cakes
1/2 pound lump crabmeat
3 tablespoons plain breadcrumbs
2 tablespoons mayonnaise
2 tablespoons minced green onions (green part only)
2 tablespoons minced red bell peppers
1/2 beaten egg
1 teaspoon minced fresh parsley
1 teaspoon Old Bay Seasoning
1/2 teaspoon prepared yellow mustard
1/4 cup panko (Japanese breadcrumbs)
Measure all the ingredients for the crab cakes except the panko and vegetable oil into a large bowlo. Use a spatula to carefully fold the ingredients together. Avoid over-stirring.
Use your hands to make 4 crab cakes. Flatten but don't press too hard. Place in the refrigerator until you are ready to fry them. If they chill in the refrigerator, it will help them to stay together when you fry them.
After the crab cakes have chilled through, heat up about 1/4 inch of vegetable oil in a small skillet over medium-high heat.
Fill a shallow bowl (I used a cake pan) with the panko breadcrumbs. Carefully turn the crab cakes out onto the panko crumbs covering both sides.
Test the oil by droppina a pinch of the panko into the hot oil. It should sizzle.
Saute' the crab cakes in the hot oil for 2-3 minutes on each side or until the cakes are golden brown. Drain on a paper towl and serve while hot. I served mine with pinto beans and cheese grits.
4 cups water
2 tablespoons salt
1 cup quick-cooking grits (not instant
1 1/4 cup 1/2 and 1/2
2 tablespoons butter
1/2 teaspoon black pepper
1 1/2 cups aged cheddar cheese, grated
1/2 cup scallions
Extra cheese and scallions for garnish
Bring 4 cups of water to a boil and add salt. Slowly add grits, stirring constantly with a wooden spoon. Reduce heat stirring occasionally 5-7 minutes. Add 1/2 and 1/2 and butter to grits and stir. Mixture will seem thin, but it will thicken as it cooks. Bring to a simmer and stir occasionally. Cover pot, reduce heat, and cook 45 minutes, stirring occasionally to prevent from scorching. Take off the heat and add cheese, scallions, and pepper. Serve with a sprinkle of extra cheese and scallions.