Crab cakes ham it up with prosciutto

September 19, 2010|By SCOTT C. ANDERSON / Special to The Herald-Mail

These crab cakes have the delightful flavor of some shaved prosciutto, a dry-cured Italian ham.

The saltiness of the ham pairs nicely with the richness of the crab.

By pan frying them in grapeseed oil you get the true flavor, without the added taste of olive or canola oil.

I also like using panko breadcrumbs versus traditional breadcrumbs. They give the crabmeat a crispier texture and bite while the sherry gives a nice tang to the blending of both proteins.

To enhance the flavor, I would whip up a favorite dip or spread such as a chipotle or roasted red pepper mayo.

Either would go well with the crabcakes.

- Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.

Prosciutto crab cakes

1 pound lump crabmeat, drained
1/2 cup shaved prosciutto, finely chopped
1/2 cup panko breadcrumbs
1 large egg, lightly beaten
2 teaspoons minced scallions
2 teaspoons sherry
1/2 teaspoon coarse sea salt
1/4 cup grapeseed oil
Lemon slices, for garnish

In bowl, combine crabmeat, prosciutto and breadcrumbs. Toss gently.

In a small bowl, lightly beat egg, scallions and sherry. Gently fold egg mixture into crabmeat. Cover and chill at least 1/2 hour.

Shape mixture into patties, about 8 to 10 depending upon desired size. Place patties on baking sheet: cover and chill at least 1 hour.

Heat a large nonstick skillet over medium to high heat.

Add grapeseed oil. When heated, gently place 6 patties into pan. Brown on each side for about 3 to 4 minutes.

Remove from skillet. Set aside. Keep warm in 170-degree oven.

Serve warm with red pepper mayonnaise.

Makes 8 to 10 crab cakes.

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