We break several cultural rules by melding a variety of the planet’s tastiest spices into your usual crab cake. The crab thus becomes happy. Which will make you happy. Which will make everybody happy.
spiced crab cakes with lime cream
1 pound crab
1/4 cup roasted red pepper, small diced
1 celery rib, small diced
2 garlic cloves, minced
1/2 cup mayonnaise
1 cup panko bread crumbs
2 Tbsp harissa
1/2 lime, juiced
salt & pepper
1 Tbsp Old Bay
1 Tsp cumin
1 Tsp cardamom
1/2 cup sour cream
zest of 1 lime
1/2 lime, juiced
1/4 tsp nutmeg
1 tsp Old Bay
1 Tbsp olive oil
bread or buns
1 tomato, sliced
Combine all the crab cake ingredients in a large bowl. Form eight patties, place on a plate, cover with plastic wrap, and let sit in the refrigerator for at least one hour.
Combine all the lime cream ingredients in a small bowl. Cover and let sit in the refrigerator with the crab cakes.
Heat the olive oil in a nonstick skillet over medium-high heat. Cook the patties for about four to five minutes on each side or until golden brown.
Or, grease a baking pan, and bake the crab cakes in a 350 degree oven for 30 minutes or until light brown.
Serve on toasted bread or buns, with tomato, greens, and the lime cream.
Throw all the crab cake ingredients into the bowl and mix with a spoon. Don’t stir too hard or too much. You want the mixture to stay a little loose. Too much moisture is not your friend here. It using canned crab like I do, make sure you drain out the excess liquid.
We use the necessary awesome Old Bay, but also add harissa, cumin, and cardamom for an extra special taste. Harissa is a Moroccan chili paste that you can make yourself very easily. But more and more I see it in the grocery store which is a win for all humanity. Crab cake enthusiasts or Moroccan traditionalists probably might not agree with this combination of spice. But to me, breaking the rules is fun.
Make eight balls with your hands. Don’t pack them too tight, you want to leave some of the air inside the cake. If the balls are too wet, you can add more bread crumbs. If they won’t stay together you could add a second egg and remix it. Put them into the fridge for at least an hour so they can set. You can use plastic wrap to cover or (blasphemy) since it’s only an hour you can just leave the plate as is like I do.
The lime cream ingredients are just put into a bowl and stirred using a fork until it’s all combined. It’ll be loose at first, but after an hour in the fridge it’ll make a nice and easy spread.
A little olive oil and a nonstick skillet is all you need for less than ten minutes of cooking. Use a spoon and spatula when turning over the cakes to keep them together as they should be a little loose.
A slightly healthier and easier way is to just bake them for a half hour. You’ll get a lighter brown color, but it’s less work and the cake will stay together easier. I use both methods, but usually prefer the skillet. Try both, and see what works best for you.
You can eat the cakes with the cream on their own. But I usually toast some bread and add tomato and some greens.