The Weekend Gourmet: Valentine Recipes for Two #SundaySupper...Featuring Baked Crab Cakes with Lemongrass-Ginger Mayo F

Sunday, February 9, 2014

Valentine Recipes for Two #SundaySupper...Featuring Baked Crab Cakes with Lemongrass-Ginger Mayo

Love is in the air for this week's #SundaySupper, because we're celebrating with Valentine's Recipes for Two! We're sharing recipes let you create a romantic at-home Valentine's meal that let you maximize flavor...and minimize both leftovers and long waits at restaurants. Let everyone else wait hours for a table while you enjoy a cozy dinner for two at home. All you need is a few candles on the table and some romantic music in the background, and you've got the makings of a fabulous stress-free Valentine dinner. My contribution to the party are crab cakes...they're easy to make and a little extravagant. Although jumbo lump crab can be a bit pricy, it's still easier on the wallet than going to your favorite seafood restaurant. For this special event, I wanted to share a crab cake recipe that's a little bit different than classic crab cakes. I found just what I was looking for via Food & Wine's website!

They featured crab cakes flavored with lemongrass and ginger, which I tweaked to make my Baked Crab Cakes with Lemongrass-Ginger Mayo. I made a few tweaks to their recipe, including: (1) using a good-quality store-bought mayo to make my sauce, rather than making it from scratch, (2) adding an egg to ensure my delicate crab cakes didn't fall apart, (3) adding a bit of red pepper flakes to add a bit of spice, and (4) baking rather than pan-frying the crab cakes. Because these crab cakes are mostly crab, they're very fragile. I knew flipping them risked disaster, so I baked them on a parchment-lined pan. To ensure they were crispy, I  sprinkled the tops with panko and sprayed with olive oil before they went into the oven. One last piece of advice: splurge on the best crab your budget allows, because these crab cakes are chock full of sweet crab!!

Baked Crab Cakes
with Lemongrass-Ginger Mayo
adapted from Food & Wine

Ingredients:
  • 1 lb. jumbo lump crab
  • 2 tbs. chopped basil
  • 1 tbs. chopped cilantro
  • 1-2 green onions, thin sliced
  • Generous pinch red pepper flakes
  • 1 large egg
  • 1 1/3 cup panko bread crumbs
  • Olive oil non-stick spray
  • Additional panko for sprinkling on top of crab cakes
For the mayo:
  • 1.5 cups good-quality store-bought mayo
  • 2 tbs. finely chopped lemongrass (I used a tubed refrigerated brand)
  • 1  tbs. grated fresh ginger (I used a tubed refrigerated brand)
  • 1 tbs. balsamic vinegar (or lemon juice)
  • Salt & pepper to taste
Directions:
Step 1: Make the lemongrass-ginger mayo by combining the mayo, lemongrass, ginger and balsamic (or lemon juice) in a small bowl. Season with salt & pepper to taste. Set aside in the fridge at least 30 minutes, which allows the flavors to combine nicely. 
Step 2: Line a rimmed baking sheet with parchment; spray with olive oil non-stick spray and set aside. Add 1 cup of the lemongrass-ginger mayo to a large mixing bowl. Add the egg, basil, cilantro, green onion and red pepper flakes. Stir to combine. Add the panko and stir into the wet ingredients. Carefully add the jumbo lump crab to the bowl.
Step 3: Carefully fold the crab into the panko mixture. I find that pristinely clean hands are best for doing this job. Be very gentle and toss the crab just until combined with the other ingredients. Trust me, you don't break up those gorgeous lumps of crab! Refrigerate the mixture for at least one hour prior to forming and baking, to allow the crab cake mixture to set up. This helps these delicate crab cakes retain their shape while baking
Step 4: Pack the crab cake mixture into a 3/4-cup measuring cup. Remove to your hand and pat into a cake shape. Place the crab cakes onto the baking sheet. Sprinkle the tops with additional panko, spritz with olive oil spray, and season with salt and pepper. Bake for 20-25 minutes, until the crab cakes are cooked through and bubbly around the edges. If the tops aren't brown enough, do what I did: broil them for 1-2 minutes at the very end. To serve, carefully use a wide spatula to transfer the crab cakes to a platter. Drizzle with the remaining lemongrass-ginger mayo...and get ready for a feast!
OMG...these crab cakes are worthy of a special occasion! As you can see from the picture above, they're packed with crab and just enough other ingredients to hold them together. Swoon! They have a bit of kick from the ginger, lemongrass and red pepper flakes...and the mayo drizzled on top works beautifully. Make no mistake, though: the crab is the star of the show here!! The next time you want to impress that special someone, these will definitely do the trick.

Make sure and check out all of the amazing Valentine's Dining for Two dishes the rest of the #SundaySupper crew is sharing today. We've got everything from appetizers to dessert, everything you need to cook up an amazing, romantic feast for your sweetie!!


Alluring Appetizers:
Exquisite Entrees:
Decadent Desserts and Drinks:


Join the #SundaySupper conversation on twitter every Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.
Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.

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