Sunday, December 14, 2008

Crazy Larry's Crab Cakes

We've been in pursuit of the perfect crab cake for several years now. This recipe is from Weber's Bib Book of Grilling and is the best we've found so far.

For the crab cakes:
12 ounces fresh, frozen, or canned cooked lump crab meat
Drain in a colander, pat dry with paper towels. Flake meat with a fork, discarding any bits of shell. Add remaining ingredients.
3/4 c. plain breadcrumbs
1/2 c. finely chopped red bell pepper
4 green onions (white part only) finely chopped
3 T. mayonnaise
2 t. Dijon mustard
1/4 t. hot pepper sauce
1/4 t. Kosher salt
1/8 t. freshly ground black pepper
Shape into eight cakes about 3 inches in diameter and 3/4 inch thick. Place on a plate covered with plastic wrap and refrigerate for 30 minutes to 2 hours. This firms up the cakes so they hold together on the grill.

For the dressing:
Mix together
2 T. extra-virgin olive oil
2 t. white wine vinegar
1/2 t. Dijon mustard
Kosher salt
Freshly ground black pepper

Lightly brush or spray both sides of the crab cakes with vegetable oil. Grill over direct high heat until the bread crumbs are toasted (6 - 8 minutes) Carefully turn with a wide spatula halfway through the grilling time. Places two crab cakes on each plate with about 4 handfuls (about 4 ounces) of greens that have been tossed with the dressing. Serve with a lemon wedge if desired.

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