Peekytoe Crab Recipes
Peekytoe Crab Salad:
8 0z peekytoe crab meat (To-Table Peekytoe Crab Here)
1 teasppon lemon zest
1 tablespoon mayonnaise
1 tablespoon plain yogurt
2 tablespoons red sweet pepper – minced (bell pepper or the like)
2 tablespoons thinly sliced chives
1 tablesoon minced parsley
Red pepper flakes to taste
1 tablespoon lemon juice
1 teaspoon kosher salt
Mix together and use for other recipes (like Benedict below) or heap on an avacado and greens for a great salad.
Peekytoe Crab Benedict
Hollandaise Sauce:
1 Stick of butter
3 egg yolks
Juice of one half lemon
Other:
4 eggs
2 Fork Split English muffins, Toasted
One small bag or container of baby arugula tossed with a small amount of olive oil and a squeeze of lemon juice.
2 tablespoons thinly sliced chives, for garnish
Directions:
- Combine all the peekytoe crab salad ingredients in a bowl and toss together
- Use this hollandaise sauce recipe or any other recipe you prefer. Slowly heat butter in saucepan keeping heat as low as possible. Whisk eggs and lemon together and, when butter is ready, add 2 tablespoons of hot water to yolk mixture. Combine yolk mixture with butter. Whisk continually in sauce pan while taking pan on and off the flame (or double boiler) to keep mixture from heating too quickly. Remove from heat and serve when sauce is of desired consistency. (hint, if some curdling occurs, add a tablespoon of hot water and whisk).
- Poach eggs in the fashion you are most comfortable with. I fill a saute/frying pan with water with 3 inches of water, add a splash of white vinegar, and boil. After boiling, reduce heat to s slight simmer (almost not boiling). Add eggs and cook for 3 minute or until egg is of desired consistency. Remove, with slotted spatula, to paper lined place to drain.
- Assemble eggs benedicts: Top each half of the English muffin with a handful of the arugula and a scoop of the crab salad and top with a poached egg. Spoon on the hollandaise and the chive garnish.
When is a good time to serve this dish (i.e. holidays, entertaining guests, etc.)? This is the breakfast on the patio or in bed that Mom dreams of for Mother’s day. Thoughtful, alluring, and special – just like her.
PeekyToe Crab Cakes with Lemon Aioli
From Fia Martinez at Food55
Ingredients:
- 1 lb (450 g) peekytoe crab meat
- 1/2 cup (50 g) panko breadcrumbs, plus extra for coating
- 1/4 cup (60 ml) mayonnaise
- 1 large egg, lightly beaten
- 1 tbsp (15 ml) Dijon mustard
- 1 tbsp (15 ml) fresh lemon juice
- 1/4 cup (25 g) finely chopped celery
- 2 tbsp (10 g) finely chopped fresh parsley
- 1 tsp (5 ml) Old Bay seasoning
- 1/4 tsp (1.25 ml) kosher salt
- 1/4 tsp (1.25 ml) freshly ground black pepper
- 2 tbsp (30 ml) unsalted butter, for frying
- 2 tbsp (30 ml) olive oil, for frying
- 1/2 cup (120 ml) mayonnaise
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 ml) lemon zest
- 1 tbsp (5 g) finely chopped fresh dill
- 1 small garlic clove, minced
- Salt and pepper, to taste
🥄 Instructions:
- Step 1: In a medium bowl, combine crab meat, panko, mayonnaise, egg, Dijon mustard, lemon juice, celery, parsley, Old Bay seasoning, salt, and pepper. Gently fold to mix, being careful not to break up the crab meat.
- Step 2: Divide the mixture into 8 equal portions. Shape each portion into a patty, about 3 inches in diameter. Lightly coat each patty with additional panko breadcrumbs.
- Step 3: Place the crab cakes on a plate or baking sheet and refrigerate for 15 minutes to firm up.
- Step 4: Heat butter and olive oil in a non-stick skillet over medium heat. Cook the crab cakes in batches for 3-4 minutes per side, or until golden brown and heated through.
- Step 5: In a small bowl, whisk together mayonnaise, lemon juice, lemon zest, dill, and garlic. Season with salt and pepper to taste.
Deelish!