Suggested improvements for this crabcake recipe
My GF requested crabcakes for NYE.
I already bought the ingredients for this recipe. http://www.epicurious.com/recipes/foo...
Do you suggest going with this or can you suggest any improvements?
Looks good to me except for the cilantro. I can't stand cilantro (that's a genetic marker, if you have the right gene combination, cilantro tastes like old pennies or soap to you). So I'd leave cilantro out, but otherwise it looks like a nice recipe to me! :)
Good ideas, but I would cut way back on the herbs and lemon for the crabcakes themselves. I personally want the crab to prevail, and you've got the same flavors in the sauce...
Also - while I love panko, for crabcakes I love crushed Ritz or Townhouse crackers, unless you're going for a lighter flavored crabbcake. Maybe the crackers inside and rolled in the panko...
Have fun, and let us know what you did!
I agree with Frank- way too much bread. For instance, when I make crabcakes- I'll use a pound of crabmeat- and about 10-15 saltines.
I also agree with leaving out the cilantro- I love cilantro, but it doesn't go well with everything. I'd sub parsley, or just leave it out. It's a pretty 'herby" recipe, so leaving it out would be best, I think, since it's the crab that you want to shine.
The resting period, I have found is crucial for keeping them together.
One more thing- I usually make a remoulade sauce to go with crabcakes.
Many thanks for the input. I ended up just winging it. Mayo, lemon juice, one egg yolk, some Dijon, scallions and parsely, some saltine crumbs.
In the fridge now.