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Crabcake Muffs Recipe

Crabcake Muffs Recipe

This recipe is for the crabcake muff muffins. These muffins are very simple to make, but they are so good, I have made them so many times.
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Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 4 peoples
Calories 22 kcal

Ingredients
  

BIG ZESTY BUTTERMILK DRESSING (MAKES ABOUT 1 CUP)

  • 1/2 cup mayo, preferably Duke's
  • 1/2 cup sour cream
  • 2 tbsp buttermilk
  • 1 tbsp teaspoon fresh lemon juice, or more
  • 2 tbsp gochugaru (Korean chile flakes) or other red chile flakes
  • 2 tbsp Zatarain's Creole Seasoning
  • 1/2 tbsp kosher salt (Diamond Crystal or about half as much Morton), or more
  • 1/2 tbsp freshly ground black pepper

CRABCAKES

  • 1 piece egg
  • 1/2 cup mayo, preferably Duke's
  • 1 tbsp Old Bay Seasoning
  • 1 tbsp chopped tarragon
  • 1/2 tbsp kosher salt (Diamond Crystal or about half as much Morton)
  • 10 p altine crackers, crushed very small like coarse bread crumbs
  • 1 pound fresh jumbo lump crabmeat, picked through for lingering hard stuff
  • 1 tbsp vegetable oil

MUFFS

  • 1/2 cup Big Zesty Buttermilk Dressing (recipe above)
  • 1 p juicy lemon
  • 2 tbsp inely chopped tarragon
  • 2 tbsp unsalted butter, room-temp so it's mayo-soft
  • 4 p English muffins, split
  • 1 p juicy lemon
  • 1 cup shredded lettuce

Instructions
 

THE BIG ZESTY BUTTERMILK DRESSING

  • Mix all the ingredients together well. If you want, add more salt and lemon. It keeps in the fridge for up to 10 days.

FOR THE CRABCAKES:

  • 1.About an hour before you start to cook, whisk together the egg, mayo, Old Bay, tarragon and salt in a small bowl.
  • 2.In a medium bowl, use your hands to gently toss together the crackers and crab.
  • 3.Fold in the mayo mixture with a delicate touch to keep those lovely crab lumps intact the best you can.
  • 4.Fridge it for at least an hour (so the saltines turn into food glue) or up to a day.
  • 5.Separate the crab mixture into four blobs, then lightly pack them into 1-inch-or-so-thick patties that are about as wide as the English muffins and put them on a plate.
  • 6.Get a large heavy skillet hot over high heat, then add the oil and give it a swirl. When it smokes, add the patties with a little space between each one.
  • 7.Lower the heat to medium and cook until these babies are pancake brown on both sides and hot through, about 4 minutes per side.

FOR THE MUFFS:

  • Mix the buttermilk dressing and tarragon in a little bowl and let it hang out.
  • Put the skillet back over medium heat.
  • Generously butter the cut sides of the English muffins, then cook them in batches, cut side down, until they're nice and toasty, 2 to 3 minutes. Set them aside.
  • Squeeze the whole lemon all over the crabcakes, then make sandwiches on the English muffins with the crabcakes, tarragon sauce and shredded lettuce.
  • Eat with the hot sauce handy in case anyone's feeling spicy.

Notes

The keys are really nice lump crabmeat, keeping those lumps intact by using a cherub's touch when you mix the ingredients and giving the mix some time in the fridge, so the saltines have a chance to bind it all together.
Keyword Crabcake Muffs, Crabcake Muffs recipe