As soon as we left Cafe Karibo, I knew I was going to try to re-create those yum-a-licious crab cakes they served us. The ones with the Cranberry Chutney and Brie. Except that I live in a tiny little town, where the only grocery store has never even heard of brie, so I had to improvise and use cream cheese.
This is not the first time I have gone home and re-created the meal I had in a restaurant. I have done it many times. There are recipes scattered all over my blog where I have figured out how they made it in a restaurant, and tried to make it at home. There is the Mexican Seafood Soup. That one took me forever to get it right. Then there was the Shrimp Stuffed Avocado, and The Black Bean and Shrimp Nachos. I think that this is the sincerest form of flattery there is for a chef–when a person loves what they made so much that they will try to make it at home. Now I know I won’t ever be as good as the chef at the restaurant, but I can try to emulate them so I can have better food at home. So, it’s not a new thing for me to come home from a restaurant and start trying to make the things I ate there.
My version of the crab cakes turned out very good. For the crab cakes, I used a recipe with no bread fillers that I got from a restaurant proprietor in Virginia several years ago. Then I googled Cranberry Chutney recipes, and adapted to the ingredients I had on hand. Here ya go!
Gluten Free Crab Cakes Virginia Style
1 lb crabmeat, picked over for shells (I used a steamed Dungeness crab from the Kroger Seafood counter
1 beaten egg
4 Tablespoons mayonaise
2 teaspoons mustard
1/8 teaspoon vinegar
1 teaspoon Old Bay Seasoning
2 slices of gluten free bread, processed into fine crumbs
1/4 cup olive oil or vegetable oil for frying
Mix all ingredients except for bread crumbs in a bowl. Stir the mixture gently to prevent breaking up the crabmeat lumps. Heat oil in skillet. Gently shape two tablespoons of the mixture into patties about 3/4 inches thick. Place the bread crumbs in a separate small bowl. Roll each crab pattie in the bread crumbs, then place in the hot skillet. Fry for about 4 minutes on each side. Makes 7-8 crab cakes.
1 cup fresh cranberries
1/2 cup suger
2 teaspoons lemon juice
1 teaspoon lemon zest
2 frozen peach slices, diced
Place all ingredients in a small saucepan. Bring to a boil, stirring often. When the mixture boils, turn heat to medium low, and cook until cranberries pop and sauce is thickened a bit. Stir frequently. Serve over crab cakes.
I served my crab cakes with cranberry sauce and cream cheese over mashed potatoes.