Tuesday, January 27, 2009

Savory Cakes: Crab, Fish, Chicken and Turkey

I'm from Maryland, home of the Chesapeake Bay and subsequently, home of the crab cake. Too many crab cake recipes include crackers, bread crumbs or bread cubes that are used to "bind" he meat. In reality, those fillers are added for one reason: to feed more people on one pound of crabmeat. In other words, if 1 pound of crab can feed 2 people, then adding cracker or bread crumbs can feed 4 people and you won't have to use more crab to do it.

The technique to make a basic crabcake can be used for any cooked meat, like fish, chicken or turkey. I prefer to use mayonnaise as a binder. The amount used is critical because if you are too generous with your measurements, you'll end up with crab salad or chicken salad (which would be equally delicious.) Egg can be used too. When using egg, it is important to not beat it before mixing it with the meat. Here are recipes using both binders.

I like to serve them with a sauce made from equal part mayonnaise and Dijon mustard with a few drops of lemon juice.

Basic Crab Cake using Mayonnaise

2 cups of crab meat
ground black pepper to taste
1/4 cup mayonnaise
1/2 teaspoon Old Bay Seasoning (optional)

Combine all ingredients into a bowl and mix gently. The mixture should hold together when lightly packed. Form into patties about 1/2 inch thick. Place on a dish, cover and refrigerate for 30 minutes.

To cook, heat oil or butter in a skillet over medium high heat. Put the crabcakes into the hot oil. Allow to cook until the edges are golden brown. DO NOT move the cakes around while they are cooking or they will fall apart. Flip over and cook on other side until golden brown. Serve.

Basic Fish Cake using Mayonnaise and Canned fish

2 cups drained canned fish (tuna, mackeral, salmon)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup mayonnaise
2 tablespoons chopped green onion or onion
1 teaspoon chopped dill weed (optional)

If using mackeral or salmon, remove the skin and bones. The fish must be thoroughly drain of all packing liquid. Leftover cooked fish maybe used too.

Combine all ingredients into a bowl and mix gently. The mixture should hold together when lightly packed. Form into patties about 1/2 inch thick. Place on a dish, cover and refrigerate for 30 minutes.

To cook, heat oil or butter in a skillet over medium high heat. Put the fish cakes into the hot oil. Allow to cook until the edges are golden brown. DO NOT move the cakes around while they are cooking or they will fall apart. Flip over and cook on other side until golden brown. Serve.

Chicken or Turkey Cakes using Mayonnaise

2 cups cooked chicken, shredded
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons chopped green onion or onion
1/4 cup mayonnaise
Optional flavorings:
curry powder, chile powder, garam masala, "italian" herb mix, etc.

The easiest way to shred chicken or turkey is to break it up with your fingers, removing any bones, cartilage and skin.

Combine all ingredients into a bowl and mix gently. The mixture should hold together when lightly packed. Form into patties about 1/2 inch thick. Place on a dish, cover and refrigerate for 30 minutes.

To cook, heat oil or butter in a skillet over medium high heat. Put the chicken cakes into the hot oil. Allow to cook until the edges are golden brown. DO NOT move the cakes around while they are cooking or they will fall apart. Flip over and cook on other side until golden brown. Serve.

Basic Crab Cake using Egg

2 cups of crab meat
ground black pepper to taste
1 large egg
1/2 teaspoon Old Bay Seasoning (optional)

Combine all ingredients into a bowl and mix gently. The mixture should hold together when lightly packed. Form into patties about 1/2 inch thick. Place on a dish, cover and refrigerate for 30 minutes.

To cook, heat oil or butter in a skillet over medium high heat. Put the crabcakes into the hot oil. Allow to cook until the edges are golden brown. DO NOT move the cakes around while they are cooking or they will fall apart. Flip over and cook on other side until golden brown. Serve.

Basic Fish Cake using Egg and Canned fish

2 cups drained canned fish (tuna, mackeral, salmon)
1/2 teaspoon salt
1/2 teaspoon black pepper
1 large egg
2 tablespoons chopped green onion or onion
1 teaspoon chopped dill weed (optional)

If using mackeral or salmon, remove the skin and bones. The fish must be thoroughly drained of the packing liquid.

Combine all ingredients into a bowl and mix gently. The mixture should hold together when lightly packed. Form into patties about 1/2 inch thick. Place on a dish, cover and refrigerate for 30 minutes. To cook, heat oil or butter in a skillet over medium high heat. Put the fish cakes into the hot oil. Allow to cook until the edges are golden brown. DO NOT move the cakes around while they are cooking or they will fall apart. Flip over and cook on other side until golden brown. Serve.

Chicken or Turkey Cakes

2 cups cooked chicken, shredded
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons chopped green onion or onion
1 large egg
Optional flavorings:
curry powder, chile powder, garam masala, "italian" herb mix, etc.

The easiest way to shred chicken or turkey is to break it up with your fingers, removing any bones, cartilage and skin.

Combine all ingredients into a bowl and mix gently. The mixture should hold together when lightly packed. Form into patties about 1/2 inch thick. Place on a dish, cover and refrigerate for 30 minutes. To cook, heat oil or butter in a skillet over medium high heat. Put the chicken cakes into the hot oil. Allow to cook until the edges are golden brown. DO NOT move the cakes around while they are cooking or they will fall apart. Flip over and cook on other side until golden brown. Serve.

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