"Matlacha Crab Cakes"

from..."Miss Mary's Kitchen"
By: Mary Bentley
Georgia Recipe Manager
normwine@bellsouth.net






#mb-03-13
Matlacha Crab Cakes

The allure of the sea and fresh shellfish is calling us back down to our little place in Matlacha, Florida, and since we will be there in a couple of weeks, I thought it might be a good time to share an old recipe with you, which we will probably enjoy while we are there.

MATLACHA CRAB CAKES
A number of years ago my parents, sister and nephew came for a weekend visit. For dinner, we decided to have crab cakes, a well-known favorite of Daddy’s. After Norm and I collaborated on the best plan for a recipe that was more crab than breadcrumbs, he and Daddy were sent off in search of lump crabmeat. That “quick trip” turned out to be a multi-store visit but they proudly arrived back with enough to serve six seafood-loving folks. Despite the delay in preparation for this feast, the wait was well worth it!

During dinner the conversation turned to “picking” crab meat, and the work involved with that process. Daddy’s father had retired to an island near Ft. Myers, FL in mid-1940, and there was always an abundance of seafood available in the area. One of our favorite restaurants on the island, Moretti’s, was once the home of the Matlacha Seafood Co., where people worked each day to “pick” crab meat. If any of you have ever attempted to remove the meat from the shell of this small crustacean, you understand the effort!

We serve these delectable Crab Cakes with mashed potatoes, cole slaw and lots of tartar sauce. Our version of tartar sauce is quite simple – mayonnaise, dill pickle relish and fresh lemon juice – and is a great basic accompaniment to most any seafood. Be sure to serve the seafood with fresh lemon wedges to brighten up the taste of the crabmeat.

MATLACHA CRAB CAKES
Serves 4 - 6

1 lb. lump crabmeat, drained (I often use half claw meat for sweetness)
1 T. each yellow and red bell pepper, finely minced
1 t. dry mustard
2 T. onion, finely minced
1 T. butter
1 T. chives
1 egg, beaten
1 c. soft breadcrumbs
Milk
Salt and paprika (to taste)
All purpose flour
Oil and butter

Sauté onion to soften in a small skillet using butter; set aside. In a medium mixing bowl, carefully pick over crabmeat to remove particles of shell. Try not to break up the crab while doing this. Fold all other ingredients in except milk, flour, oil and butter. If too dry, add milk to help mixture bind together. Place a 10" non-stick skillet on the stove over medium heat; add oil and butter to cover the bottom ¼ inch deep. Put flour in a pie plate for dredging. Shape approximately ¼ cup of the mixture into a patty, gently roll in flour to completely cover. Place 4 to 6 patties in the skillet. Do not crowd or you will not have a crispy crust on the cakes. Sauté over medium to medium high to brown first side, turn, sauté on other side. Reduce heat; cook 5 minutes, turning once. Remove to absorbent paper, drain briefly before serving.


Mary





GOOD FOOD..."Good for the Soul"





From Miss Mary's Kitchen Recipes available at her blogsite - http://frommissmaryskitchen.blogspot.com/
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