Crab Cakes, Gordon Ramsay Inspired

  

Elevate Your Crab Cakes: A Gordon Ramsay-Inspired Recipe

Crab cakes


A Taste of Gordon Ramsay: Filipino-Style Crab Cakes (Tortang Alimasag)

Crab cakes are a delightful seafood treat, and when I came across Gordon Ramsay's recipe on his YouTube channel, I knew I had to try it. Inspired by his method, I decided to put a Filipino twist on this classic dish, drawing from our beloved Tortang Alimasag (or Tortang Alimango). This recipe combines the best of both worlds, offering a flavorful and satisfying dish that's sure to impress.

The Inspiration

Watching Gordon Ramsay cook crab cakes is a masterclass in precision and flavor. His approach emphasizes the natural sweetness of the crab meat, complemented by a perfect blend of spices and seasonings. Intrigued by his technique, I was inspired to recreate his crab cakes while infusing them with a touch of Filipino flair.

Recipe video:


Benefits of Eating Crab

Pros:

  1. Rich in Protein: Crab meat is an excellent source of high-quality protein, essential for muscle growth and repair.
  2. Low in Fat: Compared to other meats, crab is relatively low in fat, making it a healthier option.
  3. Packed with Vitamins and Minerals: Crab is rich in vitamins B12 and B6, as well as minerals like zinc, copper, and selenium, which are vital for overall health.
  4. Omega-3 Fatty Acids: Crab contains omega-3 fatty acids, which are beneficial for heart health and reducing inflammation.

Cons:

  1. Cholesterol Content: Crab meat has a moderate cholesterol content, so it should be consumed in moderation by those with cholesterol concerns.
  2. Sodium Levels: Some crab dishes, especially those with added sauces or seasonings, can be high in sodium.
  3. Allergies: Shellfish allergies are common, and crab is no exception. Those with shellfish allergies should avoid it.

Ingredients:

Crab Cakes:

  • 500 g crab meat
  • 1/4 cup panko breadcrumbs
  • 1 medium-sized onion, diced
  • 1 medium-sized bell pepper, diced
  • 2 tsp. cajun seasoning (or Old Bay seasoning)
  • 2 tbsp. mustard
  • 2 tbsp. mayonnaise
  • 1 tbsp. soy sauce
  • 1 tsp. sea salt
  • 1 egg
  • 2 tbsp. parsley, minced

Breading:

  • 3/4 cup all-purpose flour
  • 1/2 tsp. sea salt
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1/2 tsp. ground pepper
  • 2 eggs, beaten
  • 3/4 cup panko breadcrumbs

Creamed Corn:

  • Olive oil
  • 2 cups boiled white kernel corn
  • 1 cup all-purpose cream
  • 1 medium-sized onion, diced
  • 2 tbsp. butter
  • 2 cloves garlic, minced
  • Salt and pepper to taste

Sauteed Asparagus:

  • Asparagus
  • Olive oil
  • Parmesan cheese
  • Salt and pepper to taste

Instructions:

1. Prepare the Crab Cakes:
  • In a large bowl, combine the crab meat, panko breadcrumbs, diced onion, bell pepper, cajun seasoning, mustard, mayonnaise, soy sauce, sea salt, egg, and minced parsley.
  • Mix well until all ingredients are evenly incorporated.
  • Using a 5x3 cm cookie cutter, shape the crab batter into perfect circular patties. To do this, place the cookie cutter on a flat surface, add the crab meat batter inside, and gently pat it down to create the shape of the patties.
  • Gently press down and remove the cookie cutter. Repeat until you have 7 pieces of crab patties.
  • Chill the patties in the refrigerator for at least an hour. This helps them firm up.
  • Before frying, gently push the breadcrumbs into the crab cake patties to prevent burning. Shape them up again if needed.

            2. Breading the Crab Cakes:

            • Set up a breading station with three bowls: one with flour, sea salt, garlic powder, onion powder, and ground pepper; one with beaten eggs; and one with panko breadcrumbs.
            • Dip each crab cake patty first in the flour mixture, then in the beaten eggs, and finally coat with panko breadcrumbs.

            3. Cooking the Crab Cakes:

            • Heat olive oil in a large skillet over medium heat.
            • Cook the crab cakes for 3-4 minutes on each side or until golden brown and crispy.
            • When both sides have color, add in the butter and baste the crab cakes.
            • Transfer the skillet to a preheated oven and bake for 7-8 minutes. If you don't have an oven, you can continue frying them in the pan until fully cooked through and golden brown.

                  4. Creamed Corn:

                  • In a saucepan, heat olive oil over medium heat. Add the diced onion and minced garlic, sautéing until translucent.
                  • Add the boiled corn, all-purpose cream, and butter. Stir well and cook until the mixture thickens.
                  • Season with salt and pepper to taste.

                      5. Sauteed Asparagus:

                      • Heat olive oil in a skillet over medium heat.
                      • Add the asparagus and sauté until tender-crisp, about 3-4 minutes.
                      • Season with salt, pepper, and a sprinkle of parmesan cheese.

                      Plating

                      Serve the crab cakes hot, accompanied by a generous serving of creamed corn and sautéed asparagus. This dish not only showcases the delicate flavors of crab meat but also offers a delightful balance of textures and tastes.

                      Conclusion

                      This crab cake recipe, inspired by Gordon Ramsay, brings a taste of the Philippines to your table. The combination of fresh crab meat, flavorful seasonings, and traditional sides makes it a perfect meal for any occasion. Enjoy the benefits of this nutritious seafood while savoring a dish that's both familiar and new.




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