By Mackenzie Taylor
Okay, so I don’t actually like to make crab cakes on the grill. You will have to use your side burner. (We’re still barbecuing, right?) Be sure to splurge and use real crab meat–not the fake stuff. (Trust me, there is a difference, and besides, who’s the expert here?).
In a bowl, combine:
1 lb pacific blue crab meat
Big pinch of chopped, fresh cilantro
Small pinch thyme
4 tbsp roasted garlic
2 shallots, finely diced
½ cup mayonnaise
2 tbsp Dijon mustard
1 tbsp fresh lemon juice
1 tbsp fresh lime juice
½ cup panko bread crumbs (that’s the coarse Japanese kind)
Salt and pepper
Mix well and pack into 2-oz patties.
Set up your breading station.
1 bowl with flour
1 bowl with egg wash (1 egg whisked with some cream works best)
1 bowl with panko bread crumbs or fresh-grated stale baguette. (Season your breadcrumbs with salt and pepper and chopped cilantro.)
Dredge each crab cake in flour. Coat each crab cake with egg wash by submersion. Dredge each crab cake in the seasoned crumbs. Heat a large heavy-bottomed skillet on your side burner. Add ¼ in. of oil or butter or bacon fat to the pan. (You choose how health conscious you want to be, but the worse the fat is for you, the better it tastes!)
Fry crab cakes for two minutes per side until golden brown. Set on a paper towel on a plate to get rid of the excess oil.
Replate on a nice clean dish (I like the rectangular kind) and serve with the Peach and Chipotle Relish you made earlier.
Peach and Chipotle Relish
Cut fresh and juicy peaches in half. Slap them on your hot (450 F) barbecue, flesh side down. Grill peaches until nice and charred on one side (about five minutes). Remove and dice. Mix in a bowl with:
Pinch of chopped, fresh cilantro
2 tsp lime juice
1 or 2 chipotle peppers roughly chopped
Salt and pepper