Wednesday, September 05, 2007

Jungle Jim's International Market: Throwdown Crab Cakes

So I was watching Throwdown with Bobby Flay, and I just happened to catch the episode where he does this crab cake throwdown with a couple up in Booth Bay, Maine, who supposedly make the best crab cakes on the planet. The whole episode I'm drooling up a storm, but when I look for the recipe (not Bobby Flay's, the other people's), it's not on the website. Dang secret recipes! Well, I think I caught enough of the ingredients from the snippets they showed, so I finally crafted a recipe using something I found online that I think is pretty close, at least without tasting the original. And these crab cakes are amazing!

Throwdown Crab Cakes
Adapted from Margie's Crab Cakes from Jungle Jim's International Market

1 egg, beaten until the egg lightens slightly
½ cup mayonnaise
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
2 teaspoons lemon rind, finely grated
1 teaspoon lime rind, finely grated
¼ cup fresh parsley, finely chopped
1 green onion, white and green parts, finely chopped
1 teaspoon Old Bay seasoning
1 cup panko, plus extra for crust
1 pound peeky toe or blue swimmer crab meat, checked for shell bits
Olive oil

Combine first nine ingredients. Add panko and mix until moist. Add crab, and fold in gently with your hands to ensure that crab stays in chunks. Using an ice cream scooper, make scoops of crab and place on a cookie sheet (I got about 14 out of this recipe). Refrigerate for one hour. Form scoops into patties a little smaller than your palm. Dip each flat side lightly in panko. Let the cakes rest for about five minutes. Heat an equal mixture of olive oil and butter in a frying pan on medium heat. Fry each cake for about three minutes on each side, but watch them, because they may be done in about two and a half. EAT!!

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