For a long time after I returned to kosher eating, I really missed crab cakes, which were one of my favorite foods, especially in summer. When I was introduced to surimi crab sticks, I was overjoyed. The surimi has the sweet and salty flavor of crab, and works beautifully in these lightly fried cakes. Serve these with Corn Salad (page 137) and sliced avocado in addition to the mayo, and you
- One 12-ounce package surimi crab sticks, see Pantry, page 19 -
- 1 1/2 teaspoons Old Bay seasoning -
- 2 tablespoons mayonnaise -
- 1/4 cup chopped cilantro or flat-leaf parsley -
- 1/2 cup fresh breadcrumbs (see Tip) -
- 1 large egg, beaten -
- 1 teaspoon mustard -
- 1/4 cup scallion whites, sliced thin -
- 1/4 cup roasted red pepper (see step 3, page 48), cut into 1/4-inch dice -
- Kosher salt and freshly ground black pepper -
- 3/4 cup panko -
- 2 tablespoons grapeseed or canola oil -
- Red Pepper Mayonnaise (page 197), for serving -
1. In a medium bowl, combine the surimi, Old Bay seasoning, mayonnaise, cilantro, breadcrumbs, egg, mustard, scallions and red pepper, and mix. Season with the salt and pepper, and blend. Transfer to the refrigerator and chill for 1 hour.
2. Form four 3-inch patties with the mixture and transfer them to a flat dish. Spread the panko on a second dish and gently coat the cakes on all sides with the crumbs, returning the cakes to the first dish when formed. Chill the breaded cakes for at least 1 hour or overnight.
3. Heat the oil in a large skillet over medium-high heat until hot but not smoking. Add the cakes and sauté, turning once, until golden brown, 6 to 10 minutes. Drain the cakes on paper towels, transfer to plates, and serve with the Red Pepper Mayonnaise.