Flake crabmeat with a fork in a medium bowl; stir in mayonnaise, scallions, soy sauce, wasabi, and zest. Stir in 2 tablespoons panko crumbs. Cover with plastic wrap; chill 1 hour.
In a medium bowl, whisk together flour, salt, and pepper; set aside
In a small bowl, beat eggs with 1 tablespoon water; set aside.
In a shallow bowl, stir together sesame seeds and breadcrumbs. Form one tablespoon crab mixture into a ball; dip in seasoned flour. Flatten into a cake. Build up sides a little and rounding it out. Repeat with remaining crab mixture. Dip cakes in egg mixture, then roll in breadcrumb mixture.
Heat oil in a large skillet over medium heat until hot but not smoking. Add half the crab cakes; cook, turning once, until golden and crisp on both sides, about 4 minutes. Using a slotted spatula, transfer to paper towel-lined plates to drain. Repeat with remaining cakes, adding more oil if needed. Let cool completely.
Transfer crab cakes to a baking sheet. Freeze (uncovered) until firm, about 1 hour. Transfer to an airtight container; freeze until ready to use, up to 6 weeks.
To serve, preheat oven to 425 degrees. Place the crab cakes on an ungreased baking sheet, and bake until heated through, 10 to 14 minutes.
The following recipe come from mymansbelly a fun food blog, with great food.
Serves 4-6
Ingredients
32 Ounces Chicken Broth
2 Medium Baking Potatoes (peeled and diced)
3 Small Cloves Garlic (chopped fine)
1 Teaspoon Old Bay Seasoning
1/4 Cup Grated Brown Onion
12 Ounces Frozen Corn Kernels
1/4 Teaspoon Cracked Black Pepper
1/4-1/2 Cup Whipping Cream
1 Tablespoon Unsalted Butter
8 Ounces Crab Meat
Kosher Salt
Directions
In a large saucepan add the diced potatoes and garlic. Pour in chicken stock. Over medium high heat cook potatoes until just starting to soften (10-15 minutes).
Add Old Bay seasoning, onions, black pepper and corn to saucepan. Stir and let simmer for 15-20 minutes.
Stir in cream and add butter.
Once butter melts, add crab to mixture. Stir to thoroughly combine ingredients and leave on heat until crab is heated through.
Wanted a no fuss supper tonight so am making my crab guacamole, cracking open a jar of salsa and opening a bag of taco chips for an easy meal. It takes a mere 10 minutes and tastes so much better than plain old guac. The crab guacamole also works a treat on little gem lettuce leaves as a healthy, no-carb canapé. We’ll be having ours washed down with a couple of coronas but if you want something a little more festive, mango margaritas would make a great combo!
Crab Guacamole
serves 2
Ingredients:
100g white crabmeat
2 ripe avocados
1 tomato, diced
1/2 small red onion, finely diced
1 green chili, deseeded and finely diced
juice of 2 limes
freshly ground black pepper
salt
Method:
Mash the avocados in a bowl until they are smooth and creamy (a few lumps here and there is fine)
Add all other ingredients and stir until well combined.
Serve on crostini, gem lettuce leaves or with a side of taco chips and salsa.
This wonderful soup comes from Kahakai Kitchen a wonderful blog based in Hawaii:
It was a long draining week putting in lots of hours trying to make a deadline on some consulting I am doing which made me tired and grumpy. I needed a good, stomach and soul-filling bowl of soup this week to get me back on track. Finding the “Corn Lady” had parked her truck near my house again, selling local corn picked fresh that morning felt like a sign that a hearty corn soup would be perfect. I decided to take some of the elements of a corn chowder, like potatoes, rice, and milk or cream, flavor it with my favorite Thai ingredients and top it with a luxurious scoop of crab meat. The result was this gorgeous Thai-Flavored Corn & Potato Chowder with Crab.
Thai-Flavored Corn & Potato Chowder with Crab
by Deb, Kahakai Kitchen
(Makes about 6 servings)
3 medium ears of fresh corn, (or about 2 1/4 cups frozen corn)
8 cups chicken stock or low-sodium chicken broth
2 stalks lemongrass, peeled and bruised
4-5 kaffir lime leaves
4 garlic cloves, coarsely chopped
1 (3-inch) piece peeled fresh ginger, sliced into rounds
2 Tbsp Thai green curry paste
1 cup jasmine or long-grain white rice
1 1/2 cups Yukon gold potatoes, chopped into 1″ cubes
1 cup snow peas, trimmed and cut diagonally into 1/2-inch strips
2 Tbsp Asian fish sauce
fresh lime juice from 2 limes
1/2 Tbsp or to taste, sambal oelek or other red chili paste
1 can (14 oz) of lite coconut milk
salt and pepper to taste
2 Tbsp chopped cilantro, plus extra for garnish
2 Tbsp chopped Thai basil, plus extra for garnish
6 oz lump crab meat for garnish
smoked paprika for garnish
If using fresh corn, cut kernels from cob with a sharp knife and set aside. Break up corn cobs and add to large heavy soup pot along with chicken stock, lemongrass, kaffir lime leaves, garlic, ginger, and curry paste and bring to a boil.
Reduce heat and simmer, uncovered, until ginger is softened, about 15 minutes.
Pour through a fine mesh or paper-towel-lined sieve. Discard solids and put flavored stock back in pot. Bring to a boil, stir rice and potatoes into soup, turn down heat and simmer, uncovered, stirring occasionally, until tender, about 15-20 minutes.
Add reserved corn kernels and snow peas and cook at a bare simmer, uncovered, until just heated through, about 2 minutes.
Stir in fish sauce, lime juice and coconut milk and simmer, uncovered, until about 2 minutes to blend flavors.
Remove from heat, add salt and pepper to taste, stir in chopped cilantro and basil.
Place chowder in shallow bowls and top with additional chopped cilantro and Thai-basil and a heaping tablespoon of crab and garnish with a pinch of smoked paprika and a sprig of Thai-basil.
This is a really great crab soup recipe. Well, maybe I’m partial, because I love pumpkin soup. The recipe is simple, easy and quick.
This is one you must try!
Yummy Pumpkin-Crab Soup Rating: 10 out of 10
Ingredients:
3 Tbsp. Smart Balance buttery spread (or butter)
1 large sweet onion, chopped
2 small garlic cloves, chopped
1/2 tsp. curry powder
2 cups roasted butternut squash (canned pumpkin may be substituted)1 tsp. sea salt
2-1/2 cups low-sodium chicken broth
1/2 cup heavy cream
3/4 cup fat-free half and half (Land o’Lakes recommended)
2 cups crab meat, picked over for cartilage and shells
For Garnish: chopped fresh parsley
Method:
In a large heavy skillet or stock pot, heat the onion in the SB over medium heat till wilted, about 5 minutes.
Add the garlic; cover; reduce heat to low and cook about 15 minutes, till onions are soft.
Sprinkle with curry powder; cook an additional minute, then add squash and salt and stir together.
Puree in a blender; pour into a saucepan with the broth; cook over medium heat till almost boiling. Taste to adjust seasonings, adding more salt if needed.
Add cream, half and half and crabmeat; reduce temperature and just heat through, about 5 more minutes.
Garnish each serving with chopped fresh parsley, if desired. Yield: 4-6 servings
This is a light and beautiful dish, perfect for springtime brunches or those first outdoor meals of the season. If you don’t have access to good crab, try substituting shrimp or salmon. Even smoked salmon can be a delicious alternative to the sweetness of crab.
You will need:
1/4 lb. fresh asparagus, trimmed and cut into 2-inch spears
1/4 lb. snow peas, rinsed and chopped in half (green peas will work - discard the pods or use the frozen, bagged variety)
2 small carrots, peeled and thinly sliced
3 c cooked rice - I like to use leftover rice for salads, but freshly steamed will work just as well
1 plump ripe slicing tomato, or two roma tomatoes, finely chopped
1/4 cup minced parsley
3/4 lb. crab meat, precooked (or steamed directly before assembling the salad)
sprigs of basil, chives, and tarragon for garnish
1/4 c olive oil
3 T lemon juice
1 tsp mustard
2 tsp minced thyme, chives, and basil
salt and pepper
1. Combine the last four ingredients in a small bowl and whisk them together to make the dressing.
2. Bring a small pan of water to a boil. Have a bowl of ice water on hand for blanching. Add the asparagus to the pot once it boils, and cook for one minute, or until the color brightens and they are soft but still have some crunch to them. Remove with a slotted spoon and dunk in the ice bath.
3. Repeat with the peas and carrots, cooking each just until tender but still crunchy. Drain the cooled vegetables well.
4. Mix together the rice, cooked vegetables, tomato, parsley, and crab. Drizzle with the dressing and stir gently to combine. Serve on chilled plates with herbs for garnish.
Optional add-ins: very thinly sliced raw celery, water chestnuts, chunked hard-boiled eggs, sunflower seeds, and chopped scallions.
This is a wonderfully tasty dish that can be made a day ahead, if necessary. If you don’t have shrimp on hand, good quality lump crab meat could work, as well. It comes from a beautiful book on Indian cooking by Ruta Kahate, 5 Spices, 50 Dishes. They go great with a number of different dipping sauces. You will need:
2-3 cups canola oil, divided
1/2 yellow onion, minced
3 small green serrano chiles, seeded and finely chopped
1 inch fresh ginger, peeled and minced
1/4 cup loosely packed cilantro leaves, chopped
1/2 t cayenne
1/2 t ground turmeric
1 small sweet potato, peeled, cut into pieces, and boiled until tender (leftover mashed potatoes can be used in a pinch)
1. Heat a teaspoon of oil in a small skillet over medium heat, and lightly saute the onions, chiles, and ginger until the onion is golden. Be careful not to add too much oil - the small amount helps the cakes hold together. Add the cilantro, cayenne, and turmeric and saute another minute and then set aside to cool.
2. Mash the sweet potato.
3. Coarsely chop the shrimp and combine with the potato, onion mixture, egg, and a little salt. Make a very tiny patty and saute it in a small skillet to test the seasonings. Adjust salt or other seasonings to taste if necessary.
4. Wet your palms before forming the patties to prevent sticking. Divide the mixture into 12 balls, then flatten them into discs. They will be roughly 1 1/2 inch in diameter and 1/2 inch thick. Pat the cakes in bread crumbs, coating them well on all sides. The cakes will be loose in texture - this is a good thing. It ensures they will be moist and tender.
5. Heat enough oil to come halfway up the sides of the cakes in a medium skillet. When the oil begins to shimmer, gently place in one layer of cakes. Do not crowd. Cook 3-4 minutes or until golden brown, then flip and repeat on the other side. Remove the cakes to a paper towel-lined plate. Repeat for the remaining cakes. Serve immediately.
Note: These may be formed and refrigerated a day in advance, layered on wax paper and covered with plastic wrap. Fry directly before serving.
Fried rice is one of those dishes that you can keep at the back of your mind and make on a few minutes’ notice with just about anything you have in your fridge. There are a few staple ingredients that I try never to go without - eggs, for instance, or fresh ginger and scallions - but experimentation should lead to great results, as long as the rice is fresh and you have a few spices on hand to make it interesting. Note that there is no soy sauce in this. In China, fried rice is made with salt, not soy, as many American cooks like to do it. Soy makes the rice soggy, and it often burns in the pan; salt has the same seasoning effect yet allows the rice to stay firm and the other flavors to combine.
This recipe works with almost any seafood: crab, shrimp, and scallops are all great additions. I like the smoked salmon because it allows you to use as little or as much as you have on hand and still get really big flavors out of the fish and the rest of the ingredients. This will serve three or four; it’s quick and simple enough to make for one - reduce amounts accordingly.
5-6 cloves garlic, peeled, smashed, and chopped - big chunks are nice
1/2 red bell pepper, julienned
2 cups shredded hearty greens, such as kale, chard, or bok choy
1 inch fresh ginger, peeled and minced
4 or 5 scallions, cut into inch-long diagonals
1 cup frozen peas (optional)
2 eggs, beaten
allspice
nutmeg
cumin
ground chilies or chili flakes
seasoned rice vinegar
toasted sesame oil
olive oil
salt
1. Heat a splash of olive oil in a heavy wok or deep frying pan. Sautee the onions, peppers, greens, ginger, and garlic until the greens have wilted, the peppers are softened, and the onions are translucent.
2. In another, smaller skillet, scramble the eggs and season with salt, cumin and ground chilies.
3. Add the rice and scallions to the larger wok, along with healthy doses of allspice, nutmeg, cumin, and chilies. Fry quickly, breaking apart any clumps with a wooden spoon and turning the rice frequently, to combine the ingredients and heat it all through. Add the peas.
4. Flake the salmon into the rice and continue to cook; if it’s too dry, shake some rice vinegar over the top to keep it moist. Fling a few pinches of salt over the top and keep stirring. Taste and adjust the seasonings.
5. Add the eggs at the last, cutting them into the rice with your wooden spoon. Your final result should be light and well-mixed, not soggy or clumpy. Drizzle with toasted sesame oil and serve.
Other nice add-ins include: shiitake mushrooms, minced dried brine shrimp, diced and steamed potatoes, broccoli crowns, or galangal root (remove before eating). A good dressing for on top includes equal parts Thai fish sauce and rice vinegar, plus sliced fresh red chilies and a spoonful of brown sugar. Try it!
This salad makes a great appetizer for dinner parties or holiday meals.The flavors are bright and tangy, and it’s both quick to make and very beautiful.Be sure to use Belgian endive leaves that have a lot of magenta to them for the strongest visual effect.I have adapted this recipe somewhat; the original comes from a thoughtful cookbook on healthy eating in which all of the dishes are organized according to color.This was listed under the “Autumn” section of “Purple and blue,” along with recipes involving purple cabbage, capsicum, figs, grapes, currants, and eggplant.This serves four.
You will need:
2 heads purple-tipped Belgian endive, leaves removed and rinsed
4 tsp rice wine vinegar
1 lb. fresh or thawed lump crabmeat
1 T minced fresh tarragon
2 T olive oil
1 T mayonnaise
2 tsp chopped capers
Tabasco sauce
Worcestershire sauce
1 T lemon juice
salt and freshly ground black pepper
1.Chill four salad plates.Arrange three or four endive leaves on each plate.Coarsely chop the rest of the leaves and toss them into loose beds atop the arrangements.
2.Combine the rest of the ingredients in a bowl and season to taste – 2 or more healthy shakes of Tabasco, and a single shake of Worcestershire ought to be enough.Some measure hot sauce by the drop; I like to overdo it.Only mix until well combined – too much handling can make the crabmeat mushy.
3.Divide the crab mixture equally between the plates and mound it up on the piles of endive.Crack some more pepper over the top, or sprinkle with paprika and more lemon juice.
Serve immediately. This pairs well with hot crusty bread and olive oil for dipping, and with minerally white wines, such as some Pinot Grigios. Follow up with warmer fare, like soup with dumplings or mushroom ragout and polenta.
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