Chipotle Crab Cakes

I have so much fun planning a milestone birthday meal for Carla, my sister-in-law. She is a gentle soul, to whom family means the world. So our family celebrates her milestone with a Pimm's Cup, wine and multi course meals. The repast is to be a deconstructed walk through Carla’s life as I know it. We first met her with Vic in Maryland. She entered our lives with a delightful smile and a heart full of love. Her life has been one big travelogue, her parents having lodged all over the world. The world traveller deserves an international meal!

Our small plates start in Maryland with crab cakes. We move on to slurp some Tom Kha, a mildly spicy Thai mushroom and bamboo shoot coconut soup which annotates her travels through Asia, where Vic was posted for three years. Their last trip was to Japan, so I fry us some Okonomiyaki. Then there is the obligatory nod to India where her roots are strong, complemented by a favorite Batata Vada. Europe plays into the picture with a Gorgonzola stuffed pear salad. And then over the channel to England where she did her schooling, with a very recognizable Beef Wellington with a Leek Parsnip Carrot gratin and peas and gravy as the hearty main course. It is full circle back home with Lemon Pudding and Chocolate Chip Cookies.

Crab cakes start with fresh crab meat. No substitutes allowed! A sauce made with mayonnaise, eggs, herbs and spices is mixed in. The crab sits in the fridge for ten minutes, while I pulse fresh bread in the food processor. Gather about two scant tablespoons in your palm. Flatten them slightly and dredge in the fresh breadcrumbs. Pan fry them in butter or oil. Butter is always better! It is delicate operation, making crab cakes, but so rewarding.





CHIPOTLE CRAB CAKES
Makes 10-12 small cakes


1 pound fresh Crab Meat
2 Eggs
3 tablespoons Mayonnaise
1/2 teaspoon Chipotle Chile Powder
1/4 teaspoon Chile Powder
1/2 teaspoon Lemon Juice
1/2 teaspoon Kosher Salt
Fresh ground Black Pepper
1 tablespoon finely chopped Cilantro
3-4  Bread slices (preferably Pepperridge Farm white bread)
Butter for sauteeing
2 tablespoons Ketchup
1 tablespoon Sriracha

Mix eggs, mayonnaise, chipotle and chile powders, lemon juice, salt and pepper in a bowl.

Flake crab meat into another bowl.

Pour egg and mayo sauce into the crab meat. Blend slowly, taking care not to break crab clusters.

Refrigerate crab for 15 minutes.

Break bread into small chunks. Place chunks in a food processor and pulse till you have crumbs. Keep crumbs in a bowl.

Take the crab out of the fridge. 

Add 1/4 cup of fresh breadcrumbs and cilantro into crab. Mix gently.

Melt a few pats of butter in a nonstick saucepan.

Heap remaining fresh breadcrumbs onto a plate.

Take about two scant tablespoons of crab meat in your palm. Pat it into a round shape.

Dust the top and bottom of crab cake in the breadcrumbs.

Place gently into hot butter and fry till golden brown on both sides.

Make the remaining crab cakes in the same fashion.

Keep cakes warm in a 250F oven while you cook the rest.

Make a sauce by mixing ketchup and sriracha.

Serve crab cakes warm with the sauce or any sauce of your choice.

The celebration unleashes a flood of good wishes for Carla. The love in the room is overwhelming with old family friends and family that loves her.The succession of small and big plates please the birthday girl as we munch our way through her glory days!

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