Wednesday, August 12, 2009

Cajun Crab Cakes with Grapefruit Salsa

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Sometime late last month, this blog quietly celebrated it's 2nd year anniversary. I was tucked away in the hills at Mashobara for a company offsite and amongst all the serene beauty and peace that the place provided me, I silently raised a toast to this blog. At the least it deserves this much.

Coming to this post, crab cakes hold a challenge for me. Getting them right and not having them disintegrate is the challenge. They require a certain dedication while preparing and an eye for the right amount of ingredients to ensure they taste well and retain their shape. I have tried my hand at making them in the past and failed. I have tried experimenting with different ingredients to find the right balance and come up with something only I will like. Last month, however, I had the time to visualize them in advance, plan everything and have the time to do justice to them. Sadly, I did not have anyone else to share them with...not that I mind that. They were good and the grapefruit salsa complimented them perfectly.

Cajun Crab Cakes


Crab Meat - 250 gm
Onions, Finely chopped - 1
Celery, Finely Chopped -1
Bell Peppers, finely chopped - 1
Parsley, finely chopped -1
Garlic, minced - 3 cloves
Capers, chopped - 1 Tsp
Worcestershire sauce - 2 Tsp
Tabasco Sauce - 2 Tsp
Mayonnaise - 2 Tsp
Cajun Seasoning - 2 Tsp
Breadcrumbs - 2 Tblsp
Black Pepper, freshly ground - 1 Tsp
Salt - To Taste
Olive Oil

1. Heat oil (2 Tblsp) in a wok. Add in the chopped onions and garlic. Saute till they turn translucent.
2. Add in the chopped celery and cook for 2 more minutes.
3. Add in the bell peppers. Cook for 2 minutes.
4. Add in the chopped capers and parsley. Mix well.
5. Add in the worcestershire & tabasco sauce. Cook for a minute.
6. Add in the cajun seasoning, freshly ground black pepper & salt. Mix well.
7. Add in the Crab meat, mix well and take off flame.
8. Stir in the mayonnaise and breadcrumbs.
9. Shape well into patties and chill for an hour.
10. Heat oil on a skillet. Place the chilled patties on the skillet and cook each side till golden brown (approx 3 minutes).
11. Remove excess oil and serve hot.

Grapefruit Salsa

Grapefruit - 1
Onion, finely chopped - 1
Jalapeno, minced - 1
Bell pepper, chopped - 1 Tblsp
Mint - 2 Tblsp
Extra Virgin Olive Oil - 1 Tblsp
Lime juice - 1 Tblsp
Black Pepper, crushed - 1 Tblsp

1. Slice off the top & bottom of the grapefruit with a knife.
2. Slice away the peel from top to bottom.
3. Remove the white parts as they are bitter.
4. Cut between the membranes and cut the grapefruit into small segments.
5. Roughly chop these segments. Collect the juice in a bowl.
6. Mix these roughly chopped segments alongwith the juice.
7. Add in finely chopped onions, jalapeno, mint & bell pepper.
8. Add in lime juice, black pepper, salt and olive oil. Mix well.
9. Refrigerate for an hour. Toss well before serving.


betty said...

Wonderful,beautiful site-love the pictures -thanks for the great info!!!Betty

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