On rainy summer days like this I open the window and sit in a nook with my laptop. That’s what Im currently doing right now. The rain is soothing. On this particular evening its also inspiring. Im dedicating the rest of this week’s posts to Summer Seafood Recipes. A summer seafood recipe is something that creates a balance of the belly and weather. No one likes to feel hot and full. We seek out lighter meals that refresh the palate. Seafood such as Cod, Tuna, Crab, Lobster and Salmon come to mind for me. On a day like today crab cakes are perfect.
Some may raise eyebrows when they scan my ingredients and notice there’s no mention of the seafood bae commonly known as Old Bay Seasoning. Don’t rush to judge. Stay with me. With June right around the corner the flavors of Cajun have a more warming nature. I chose to create a lighter lemony herb seasoning. Think of tangy sweet lemonade; the bursts of flavors as the tart hits the tongue on the first gulp. The sharpness of lemons lifts the flavors of the crab. The herbs add a fresh, savory earthiness to each bite. To bring the recipe full circle I served the crab cakes with a side of easy homemade Lemon Aioli and a few wedges of lemon. This recipe makes a dozen mini crab cakes or 6 large crab cakes.
- Lump Crab (1 pound)
- Eggs (2, medium to large)
- Mayonnaise (2 tablespoons)
- Chives (1/2 teaspoon)
- Dried Mustard (1/4 teaspoon)
- Paprika (1/4 teaspoon)
- Black Pepper (1/2 teaspoon)
- Salt (1/4 teaspoon)
- Thyme (1/4 teaspoon)
- Fennel (1/4 cup, chopped)
- Green Onion (1/4 cup, chopped)
- Parsley (2 tablespoons, for garnish)
- Lemon Juice (1 teaspoon)
- Panko (1/2 cup)
- Flour (1 tablespoon)
- Olive Oil (1-2 tablespoons)
- Louisiana Hot Sauce (1/4 teaspoon)
- In a large mixing bowl whisk together eggs, chives, dried mustard, black pepper, paprika, salt, thyme, fennel, green onion, hot sauce and lemon juice.
- Thoroughly fold in panko and flour.
- Hand roll crab cakes into desired shape.
- Heat non-stick skillet with olive oil and cook crab cakes for approximately 3-4 minutes per side or until firm and golden brown.
- Remove and garnish with parsley and lemon wedges.
Easy Lemon Aioli:
- Mayonnaise (1 cup)
- Lemon Juice (1 tablespoon)
- Lemon Zest (1/2 teaspoon)
- Garlic Powder (1/2 teaspoon)