Reader Shares Recipe for Zesty Crab Cakes

St Louis Post-Dispatch (MO), January 23, 1995 | Go to article overview

Reader Shares Recipe for Zesty Crab Cakes


THESE CRAB CAKES are spiked with chiles and studded with corn, then served with a spicy tartar sauce.

Pamela Schumacher of Monett, Mo., was looking for the recipe for the crab cakes served at Casa Gallardo Grill in the Galleria. Diane Friedmeyer of Chesterfield came close with this recipe, from the "Dinah Shore American Kitchen Cookbook" (Doubleday; 1990).

CRAB CAKES WITH JALAPENO-TARTAR SAUCE

1/4 cup mayonnaise

1 egg plus 1 egg white

1/3 cup cooked corn kernels

1/4 cup diced red bell pepper

1/2 cup diced chiles

2 tablespoons finely diced red onion

1 teaspoon dry mustard

1/2 teaspoon freshly ground white pepper

Worcestershire sauce

Ground red pepper (cayenne)

1 cup bread crumbs (made from dry French bread)

1/2 pound crab meat, picked over and cleaned

1 tablespoon butter

1 tablespoon vegetable oil

Pickled baby corn, for garnish

Lemon wedges, for garnish

Pickled jalapeno peppers, for garnish

Jalapeno-tartar sauce (see recipe)

In a large bowl, blend together mayonnaise, egg and egg white. Mix in corn, bell pepper, chiles, onion, mustard, white pepper, a few drops Worcestershire sauce and a pinch of ground red pepper. Stir in bread crumbs. Fold in crab meat. Shape into 12 patties, using 1/4 cup mixture for each one.

Melt butter and oil in large, heavy skillet over high heat. Add crab cakes (in batches if necessary); cook until lightly browned, 2 to 3 minutes on each side. Garnish with baby corn, lemon wedges and pickled jalapenos. Serve with jalapeno-tartar sauce.

Yield: 4 servings.

*****

JALAPENO-TARTAR SAUCE

2 cups mayonnaise

3 tablespoons chopped red onion

2 tablespoons chopped fresh parsley

2 tablespoons seeded and chopped jalapeno peppers

1 tablespoon chopped cornichons (small sour pickles)

3/4 teaspoon dry mustard

Dash hot pepper sauce

In bowl of a food processor, combine mayonnaise, onion, parsley, jalapenos, cornichons, mustard and hot pepper sauce. Pulse on and off until ingredients are combined and finely diced. Transfer to a bowl, cover and refrigerate.

*****

These doughnuts almost make themselves. Just stir together the dough and drop spoonfuls into hot fat. They flip over when the first side is browned. Jane Morrissey of St. Louis requested the recipe. We got versions from Juanita Margold and Jerry Pfeiffer, St. Louis; Diane Friedmeyer, Chesterfield; and Virginia Horrell, High Ridge.

POP OVER DOUGHNUTS

2 eggs, beaten

1 cup granulated sugar

1 cup milk

1/4 teaspoon salt

2 tablespoons melted butter or margarine

1 teaspoon vanilla

3 cups all-purpose flour

3 teaspoons baking powder

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

Vegetable oil, for deep frying

Granulated sugar and/or powdered sugar (see note)

In large mixing bowl, combine eggs, sugar, milk, salt, melted butter, vanilla, flour, baking powder, nutmeg and cinnamon. …

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