OK, a little supermarket lesson: You can find lump crab in the fish case at the supermarket, usually near the smoked salmon and other fishy stuff. It comes in little tubs in different levels of lumpiness. In other areas of life (think mattresses) lumpiness isn’t a goal, but with picked crab meat, it is. The general rule is, the larger the lumps, the pricier the crab. So while “jumbo” will cost you more, really any kind is good here. Letting the uncooked, prepared-but-not-yet-cooked crab cakes chill before frying helps them bind together without having to add a ton of bread crumbs and other fillers to glue them together. This means more pure crabby flavor, which is almost as good as cake by the ocean.
1 large egg
2 tablespoons mayonnaise
1 1⁄2 teaspoons Dijon mustard
1 teaspoon Louisiana hot sauce, such as Crystal
1 teaspoon Worcestershire sauce
1⁄2 teaspoon kosher salt
1⁄2 teaspoon freshly ground black pepper
2 tablespoons minced chives
1 pound lump crabmeat, picked over
1⁄3 cup panko bread crumbs
1⁄2 cup canola oil
½ cup mayonnaise
¼ cup finely diced onion
¼ cup finely diced green bell pepper
¼ cup finely diced celery
1 tablespoon olive oil
1 teaspoon Southern style hot sauce
½ teaspoon ground caraway or celery seed
¼ teaspoon kosher salt
4 potato buns
8 small butter lettuce slices
Softened butter, for toasting buns
Sliced tomatoes and butter lettuce leaves, for serving
Not my first caesar recipe...and definitely not my last.
Because leftover shredded Parm is a terrible thing to waste.
Do you think “sandwich” sounds as exotic to Spanish people as “bocadillo” does to us? Cuz they mean the same thing.