Crab Cakes VECO (now with recipe)
A recipe I made to celebrate the conviction of Sen. Ted Stevens on seven counts of fraud today.
VECO is the name of the oil services company that got caught bribing Stevens. The name of the dish is my way of thanking them for taking Stevens out of service.
Recipe, by popular demand.
1 16-oz can pasteurized crabmeat (don't use regular canned crab)
1 beaten egg
Shichimi togarashi (Japanese chili pepper and black sesame seasoning mix) to taste
3-5 Tbs lightly toasted white breadcrumbs
2 small shallots, minced
2 Tbs minced chives
1 Tbs Dijon mustard
1/2 tsp salt
All purpose flour for dredging
Canola or other neutral-tasting oil for pan-frying
1) Whisk together egg, spice powder, salt, and mustard in a medium bowl.
2) Open the can of crab and drain off any excess liquid, but don't rinse it.
3) Carefully pick the crab apart with your fingertips and scatter half of it it over the egg mixture. Try to leave some large chunks for texture.
4) Scatter the chopped shallots and chives over the crab.
5) Very gently combine the ingredients with your fingers, by scooping down picking up some ingredients and letting them fall back into the bowl.
6) Add the rest of the crab. I alternate the ingredients to make sure everything gets mixed together thoroughly.
7) Start adding the breadcrumbs, a tablespoon at a time, keep mixing. Stop adding breadcrumbs when the mixture just holds together. You may have breadcrumbs left over.
8) Divide the mixture into quarters and shape each into a hockey-puck-sized disk.
9) Place crab cakes on a plate, cover with plastic wrap, and refrigerate for at least half an hour.
10) Dredge each crab cake in flour and pan fry over medium heat for about 3 minutes on the first side and 2 minutes on the flip side. (Watch carefully, these are very approximate cooking times.)
11) Drain on paper towels.
12) Serve with capers, grainy mustard, and mayonnaise.