Monday, January 10, 2011
Baked crab cakes with creamy chilli sauce
It seems that I always order crab cakes at restaurants only to be disappointed by doughy pucks of breadcrumbs. It happens every time I see it on the menu......can't help myself. I am always hopeful that one day I will come across at least half decent crab cake.
It was gently suggested by my significant other that maybe I should just make my own. Sure, I have done it before but this time I decided to make it a bit easier on myself and decided to bake the crabcakes instead. The mixture can be made in advance, placed in the fridge and baked when dinner time comes around . Even the spicy sauce ( mayo based) can be made a day ahead, just bring it to room temperature before serving. I tossed a simple spinach salad with some pine nuts with the crab cakes and it was a satisfying meal. This recipe makes 6 good sized patties.
Baked crab cakes with creamy chili sauce
1 lb crab meat
1/2 cup mayo
1 1/2 tsp fresh lemon juice
1 tsp sambal oelek
1/4 cup bread crumbs
1/4 tsp salt
1 tb Dijon mustard
extra breadcrumbs for coating the crabcakes before baking.
Mix all ingredients and refrigerate up to 3 hrs.
Preheat oven to 400 degrees. Form chilled mixture into medium sized patties and dredge in breadcrumbs. You could make them smaller if you wish.
Place crabcakes on parchment lined baking sheets. Bake in preheated oven for 12 minutes or until tops are golden. Serve with spicy sauce. Makes 6 good sized patties
Creamy chilli sauce:
5 tb mayo
1 tb heavy cream
salt to taste
1 tb sambal oelek ( I used 2 tb)
1 tsp lemon juice
zest of 1 lemon
Mix all ingredients. Serve with crab cakes.