Sponsored by Mondelēz International
Mother's Bistro & Bar
Description: Rich, flavorful crab cakes made better with RITZ Crackers and bacon.
Serving Size: 14-15 2-inch crab cakes
Number of Servings: 4-5
Dungeness Crab Cakes:
½ Tbsp vegetable oil or pan spray
½ lb cod fillets
¼ tsp salt
1/8 tsp freshly ground black pepper
2 tsp unsalted butter
2 Tbsp finely chopped celery
¼ lb bacon, cut into fine dice (about 6 slices)
¼ lb RITZ Crackers (35 crackers, 1 sleeve)
1 lb Dungeness or Blue Crab meat
2 green onions, finely chopped (both white and green parts. About ¼ cup)
¾ cup mayonnaise
½ Tbsp Dijon mustard
½ Tbsp Worcestershire sauce
1/2 tsp Tabasco® sauce
1/2 cup all-purpose flour
2 eggs, beaten
1 ½ cups panko (Japanese bread crumbs)
½ cup vegetable oil or more if needed (oil should come up to 1/3 the height of the crab cakes in the pan)
Creole Mustard Sauce:
½ cup mayonnaise
¼ cup Dijon mustard
2 Tbsp plus 2 tsp coarse-grained mustard (Pommery, Creole or stone ground)
¼ Tbsp sugar
1 ½ tsp cider vinegar
1. Preheat oven to 350°F. Lightly oil a baking pan or spray with pan spray. Place cod fillets on pan and season with salt and black pepper. Bake until cooked through, about 10 to 15 minutes. Remove from oven and set aside to cool. When cool enough to handle, flake the fish into a large bowl and remove any bones. Set aside.
2. Place a small sauté pan over medium-high heat for several minutes. When hot, add the butter and celery. Sauté celery until soft, about 5 minutes, lowering heat if necessary to prevent any browning. Transfer to a plate and let cool, then place in the bowl with the cod.
3. Return the sauté pan to medium-high heat, add bacon and cook until crispy and fat has rendered, reducing heat slightly if bacon starts to burn, about 8 minutes. Transfer bacon to a paper-towel-lined plate. Set aside.
4. Place RITZ Crackers in a food processor fitted with a metal blade and pulse to grind into fine crumbs. Transfer to bowl with the cod. Pick through crab to remove any bits of shell or cartilage, then add half of it to the bowl. Add green onions, cooked bacon, mayonnaise, mustard, Worcestershire sauce and Tabasco. Mix gently but thoroughly with your hands. Fold in the remaining crab.
5. Using a medium (2-oz) ice cream scoop or a ¼ cup dry measuring cup, scoop out the crab mixture, shape into a ball and flatten into a patty. Place patty on a large plate or baking sheet and repeat process until the mixture is used up.
6. Place flour on a large plate. Beat eggs in a shallow bowl. Place panko bread crumbs on another large plate.
7. With your dominant hand, dredge a patty in the flour on both sides, shaking off the excess. Transfer it to your other hand and dip both sides in the eggs allow the excess to drip off, then place it in the plate of panko. Use your dominant hand to scoop crumbs on top and around patty, pat them to help them adhere. Pick up the patty and gently shake off the excess. Return to the baking sheet and repeat with the remaining patties. If you have time, place the breaded crab cakes in the refrigerator for about an hour to dry out the coating and help it adhere.
8. Heat the vegetable oil in a large (12- to 14-inch) sauté pan. Place a paper-towel-lined plate and a cooling rack next to the stove. When oil is sizzling hot, add the crab cakes in a single layer and fry on each side until golden brown, about 3 to 4 minutes per side. Remove from pan as they finish cooking, blot dry on the paper towels, then transfer to the rack so the crust doesn’t get soggy.
9. Combine all ingredients for the Creole Mustard Sauce. Drizzle sauce on top of crab cakes. Serve.