Crab Cakes With Bechamel
Crab cakes are always a popular item on my catering menu. The trick to good crab cakes is to go heavy on the crab and easy on everything else. The spices you add to the dish are just for accent, and the bread is just for texture. Here's how I do it. Try this recipe just like this, and then fiddle with the spices to your liking:
Combine all ingredients and FOLD until it comes together. Avoid breaking up the lumps of crab.
If the mixture is too wet, add small amounts of bread crumbs until the right consistency is achieved. The mix should not be mush, it should be gently mortared pieces of of crab. Shape into hockey pucks. This recipe produces four 5 oz. or eight 3 oz. cakes.
Put the cakes in a baking dish lightly coated with extra virgin olive oil, and sprinkle them with a bit of paprika. Bake 10-12 min. in a pre-heated oven at 450 degrees.
Serve with fresh lemon wedges or bechamel.
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Chef Claudio has cooked classic Abruzzi style Italian cuisine in Pittsburgh for nearly 50 years.