Apologies for not providing the recipe for Gus’s Crab Cakes before Oxbow won the Preakness; they would have been perfect for your racing day menu.  Never mind.  Make them for late spring and summer dinners going forward.  We recently served them with a dollop of homemade tarter sauce on a bed of fresh pea shoots lightly tossed in a champagne vinaigrette.  These are also excellent cocktail party hors d’oeuvres, either pan fried or baked in a hot (400F) oven.

GUS’S CRAB CAKES – 4 servings, 2 cakes each. Or enough for 24 mini crab cake hors d’oeuvres garnished with a bit of tarter sauce or (mango) salsa.

INGREDIENTS:

12 – 16 oz. crabmeat

1/2 cup finely chopped onion

1/2 cup finely chopped celery

2 scallions, finely sliced

1/2cup chopped fresh cilantro

1 clove garlic, minced

1 egg, beaten

2 tablespoons mayonaise

2 teaspoons prepared mustard

1 tablespoon fresh lemon juice

1 teaspoon fresh grated lemon zest

1 teaspoon Worcestershire Sauce

1/4 teaspoon Tabasco Sauce or Sriracha

3/4 cup gluten free bread crumbs (see then note below about how to make fresh ones)

2 tablespoons unsalted butter

2 tablespoons olive oil

DIRECTIONS:

1.  Prepare a small baking sheet or plate by lining it with waxed paper.  It will need to accomodate 8 crab cakes and be able to fit in the refrigerator.

2.  Whisk the egg in a medium – large mixing bowl.

3.  Whisk in the mayonaise, mustard, lemon juice, lemon zest, Worcester Sauce, and Tabasco.

4.  Fold in the finely chopped onion, celery, scallion, cilantro, and minced garlic

5.  Gently fold in the crab meat, taking care not to break up the pieces.  Then fold in the bread crumbs.

6.  Using a 1/2 cup measure, scoop portions of the crab mixture into your palm and gently shape into a 3/4 inch patty. Place the patties on the prepared baking sheet, cover with plastic wrap and chill for at least an hour (and up to 4.)

7.  Heat the butter and olive oil in a large skillet. When they’re sizzling, saute the crab cakes for 4 minutes per side. Flip them gently so they stay intact.

8.  Serve immediately or keep warm for a few minutes in a preheated oven (300F) if you cook the cakes in batches. Top with a favorite salsa or tarter sauce.

Note: To make the bread crumbs, toast 2-3 slices of GF bread at a low heat for a few minutes longer than one might, leave them to cool in the toaster-oven or toaster.  They’ll continues to loose moisture as the oven cools. Repeat if the bread isn’t dry enough. Then pulse them in a food processor or small grinder to make the crumbs.

Another note: The (one) left over will be practically just as good tomorrow. Reheat in a (toaster) oven set at 300F for 8-10 minutes.

TARTaR SAUCE

INGREDIENTS:

1/2 cup mayonaise

1 tablespoon fresh lemon juice

1 tablespoon sweet green relish

1 tablespoon small capers

2 teaspoons caper juice

1 teaspoon fresh grated lemon zest

1 teaspoon minced fresh cilantro

Fresh ground pepper to taste

DIRECTIONS:

1.  Whisk together the mayonaise and lemon juice.

2.  Whisk in the rest of the ingredients, having minced the capers if they’re not as small as you like.

3.  Use immediately, or store refrigerated.

Slices of bread from the freezer to make bread crumbs

Chopped onions, celery, and cilantro

Cubed the toast before…

… pulsing into bread crumbs

Whisking the egg

Squeezing the lemon for juice

Mustard, Worcestershire Sauce into the mix

Folding in the veggies

…and the crab meat

Lastly, folding in the bread crumbs

Formed into patties to be chilled

In the pan – opted to use only olive oil

Cooking the second side

Waiting for the finished cakes

Ready for salsa or…

Tartar Sauce