MAIN DISHES: SEAFOOD
TESTER’S COMMENTS
Although a patty size is suggested, you can make them any manageable size; I used an ice cream scoop as a measure for appetizers (think slider-size). While a traditional Florentine treatment would use the garlic spinach as a bed, here it serves well as a topping. If time allows, make your own béarnaise sauce (next recipe). Tasters gave these cakes four stars—and I’ll give them one more for a full five stars.
–C.S.
Cakes:
2 |
sleeves Ritz crackers, divided |
1 |
can (16 ounces) lump crabmeat, with liquid |
1 |
egg, beaten |
10 |
raw shrimp, peeled, deveined, and chopped |
5 or 6 |
small (bay) scallops, chopped (optional) |
½ |
onion, chopped |
½ |
bell pepper, any color, chopped |
1 |
tablespoon chopped fresh parsley |
1 |
teaspoon Old Bay seasoning |
|
salt and freshly ground black pepper, to taste |
|
vegetable oil |
Garlic Spinach:
2 |
tablespoons (¼ stick) butter |
2 |
cloves garlic, minced |
1 to 2 |
bags fresh baby spinach (6 ounces per serving) |
1 |
package béarnaise sauce mix (makes 1¼ cups) |
For cakes: Crush 1½ sleeves of crackers and put into a bowl. Add crabmeat with liquid, egg, shrimp, scallops (if using), onions, bell peppers, parsley, Old Bay, and salt and pepper. Mix well.
Cover bottom of a frying pan with oil.
Finely crush remaining crackers and transfer to a plate.
Make patties of seafood mixture. Press into crushed crackers to coat both sides. Fry for 20 minutes, or until golden brown, turning once.
For garlic spinach: In a frying pan over medium heat, melt butter. Add garlic and cook until softened. Add spinach and stir until wilted. Do not overcook. Set aside.
Prepare béarnaise sauce according to package directions or make your own (see next recipe).
Keep cakes warm in oven, if necessary.
Serve sea cakes topped with garlic spinach and béarnaise sauce.
Makes 4 to 6 servings.
Crab cakes appealed to me, but I never found what I’d imagined them to be, anywhere. I experimented, as usual, and made my own. I knew when I had what I was looking for and make these for my family regularly. It’s a favorite. This is a fast, simple, delicious, gourmet- and restaurant-quality meal. I cook for the elderly and use this recipe often, as it is easy for them to eat.
JoAnn Ashfaq, South Yarmouth, Massachusetts