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Crab cakes served with broccoli, cauliflower, spinach and carrots is a perfect alternative to fish during Lent.
Crab cakes are a perfect dish for those meatless days during Lent.
To me a great crab cake has to start with great crabmeat (so stay away from crabmeat from China). It should be moist and flavorful yet have a nice crisp exterior.
A perfect crab cake should be full of crab with minimal filler. I worked in the DC/Baltimore area on two separate occasions and gained a lot of knowledge on the subject. What I found was the best way to achieve the best results was to make a crab salad and then add fresh white bread crumbs.
For a simple but authentic crab cake, try my recipe below.
JUMBO CRAB CAKES
Makes approximately six (2.5 ounce cakes)
1 can jumbo lump crab
1 egg yolk
1/2 bunch scallions
1/8 cup Italian parsley
1/8 cup chives
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 teaspoon Worchestershire Sauce
2 teaspoons lemon juice
Salt and pepper, to taste
1/4 cup fresh bread crumbs
Gently combine all ingredients being careful not to break up the lumps. The crab cakes should be seared in a nonstick pan until golden brown. Bake for about 15 minutes in a 350 degree preheated oven.
Serve with your favorite vegetable and starch.
Sindaco’s offers several lunch specials during the season of Lent. To find out what they are or to reach Tony Sindaco, owner and chef at Sindaco’s Hearth Fired Restaurant in Luzerne, call 570-338-2680 or 570-338-2569 or visit www.sindacos.com.