This never, ever happens on any of our chairs, sofas, loveseats or carpeted floor areas. We always offer a silent prayer that the kids will approach us at cocktail hour with the announcement that having awoken at the ass-crack of dawn, they will very kindly put themselves to bed. Without our assistance. And happily.
Oh, come on. What kind of parent do you think I am?
J fell asleep tonight in this very fashion, however, an hour after screaming that he HATES crab cakes and will not be eating them for dinner.
A, on the other hand, was surprised at how much crab cake she’d consumed (all of it), after agreeing to at least try one bite. They were yummy – Coconut Milk Crab Cakes with Lime Zest, taken from Tom Douglas’s book I Love Crabcakes.
I added an indulgent garnish of creme fraiche mixed with lime juice and sriracha, but I still think the cakes needed an extra shot of something; maybe more salt or a touch of spice. But now that I’ve discovered that Costco sells Phillips lump crabmeat, I might be cooking my way through this cute little book. Especially when my 5 year old tyrant is fast asleep.
Crabby Patties ready for the frying pan
Coconut Milk Crab Cakes with Lime Zest
1 tablespoon grated lime zest
1 pound crabmeat, drained
3 scallions, finely chopped
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lime juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 cups panko
2 egg whites
Peanut or canola oil for frying
1/2 cup creme fraiche
1 teaspoon sriracha (Asian hot sauce)
1 teaspoon fresh lime juice
Combine coconut milk and lime zest in a small saucepan and bring to a simmer. Continue to simmer until the milk is reduced to 3/4 cup, 10-15 minutes. Transfer to a large bowl and let cool.
Add the crab, scallions, cilantro, lime juice, salt, pepper and 1 cup panko, stirring to combine.
Whip the egg whites (by hand if you’re so inclined, or with an electric mixer), until soft peaks form. Fold the egg whites into the crab mixture.
Add the remaining 2 cups panko to a shallow container. Form the crab mixture into approximately 8 patties – I made a few mini kid-friendly ones- and dredge in the panko. You can cover these and chill up to 30 minutes.
When you’re ready to fry, heat 2 large nonstick pans over medium-high heat. Add enough oil to coat pans about 1/8-inch deep. When the oil is just starting to smoke, add the cakes. Fry until deep golden brown on both sides, about 3 minutes per side. Remove to a paper-towel lined platter.
Mix together the creme fraiche, sriracha and lime juice and serve with the crab cakes.