Who does not like crab cakes. Here’s a recipe that doesn’t require pan-frying, so the crab’s flavor and juiciness dominate the dish. The recipe was created by Chef Sang Ek at The Palm in Washington, D.C. It’s been on the restaurant chain’s menu since 1985.
Serves 6 as an appetizer, or 3 as a main course
1 teaspoon unsalted butter
3 stalks celery, finely chopped
3 tablespoons finely chopped yellow onion
1/3 cup mayonnaise
1/2 teaspoon good-quality curry powder
1 1/2 teaspoons Old Bay seasoning
1 teaspoon Worcestershire sauce
1 1/2 tablespoons Dijon mustard
1/2 teaspoon Colman’s dry mustard
1 1/2 tablespoons drained, finely chopped pimiento
2 slices firm, close-textured Italian white bread, crusts removed and finely chopped
1 pound lump crabmeat, gently squeezed to remove excess moisture
1/2 cup Mango Salsa, for serving (see recipe below)
1 teaspoon minced flat-leaf parsley, for serving
Lemon wedges, for serving
1. Place a small skillet over medium-low heat, and add the butter. Add the celery and onion, and stir. Cover and sweat gently until tender, about 5 minutes. Remove from the heat and let cool.
2. In a large bowl, whisk together the mayonnaise, curry powder, Old Bay, Worcestershire, Dijon mustard, and dry mustard until evenly blended. Add the cooled celery mixture, chopped pimiento, bread, and crabmeat. Toss the mixture gently, breaking up some of the crabmeat, but taking care to leave some lumps intact until evenly mixed. Using your hands, form into 6 slightly flattened patties and place on a rimmed baking sheet. Cover and refrigerate for at least 1 hour, and up to 3 hours.
3. Preheat the oven to 350 degrees. Place the baking sheet in the oven, and bake for 10 to 12 minutes, until the cakes are just heated through. Then place under a preheated broiler on high heat for about 1 minute, just until golden brown on top. With a metal spatula, carefully transfer the crab cakes to small, warmed serving plates. Place a generous tablespoon of Mango Salsa on the side. Scatter the parsley around the edge of each plate, and serve at once, with the lemon wedges.
Mango Salsa
1 ripe mango, peeled
2 tablespoons finely diced red onion
1 tablespoon finely chopped cilantro
2 slices canned pineapple, well drained and cut into 1/2-inch cubes
1 tablespoon fresh lime juice
1 generous tablespoon finely diced red bell pepper
1 generous tablespoon finely diced yellow pepper
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
Cut into the mango to locate the position of the flat pit. Cut downward vertically on either side of it to release the flesh; then cut the mango in 1/2 inch cubes. Trim and cube any remaining flesh from the pit, and discard the pit.
In a bowl, combine the mango with all the remaining ingredients, and taste for seasoning. Cover and refrigerate until serving time, up to 4 hours in advance. You may have some salsa left over; it will be fine the following day, but any longer and it will begin to get mushy.
Palm Restaurant
Crab Cakes with Mango Salsa
