Sunday, December 12, 2010
Posted by Cocina Savant
With the impending snow on the way, that is now piling up, I had crab meat up to my wrists and the scent of Old Bay wafting around the kitchen. I have been dabbling in curing over the last couple months with a simple bacon and pancetta under my belt and dreams of a meat grinder in my near future. The herbal salty kick of the pancetta with crisp edged crab cakes resting atop a thin sliced tomato seemed like an excellent dinner, even with the snow flinging itself against the windows.
1 # crab claw meat
1 1/2 T mayonnaise
1 tsp mustard
1/2 tsp sriracha chili sauce, or to taste
7 T buttered cracker crumbs, such as Ritz
1 tsp Old Bay seasoning, plus more for garnish
1/2 tsp dried oregano, plus more for garnish
1/2 tsp Worcestershire sauce
3 oz. pancetta sliced into batons
canola oil for frying
2 tomatoes thinly sliced
Mix all the crab cake ingredients together and form into patties the size of the tomato you are serving them with (about the circumference of a baseball seems just right). Stick the cakes onto a sheetpan in the freezer for 20 minutes to chill enough to make them maintain shape. Fry pancetta for about 3 minutes in a cast iron skillet, or until a deep mahogany shade and remove, leaving drippings in pan. Add enough oil to fill pan 1/2 inch deep. Fry crab cakes until they are a crisp pecan brown, regulating heat until it warms the cakes all the way through when both sides are crisp. Serve crab cakes over a tomato slice with pancetta cracklings on top sprinkled with oregano and Old Bay. Enjoy.