Wednesday, September 15, 2010
Panko Crab Cakes!
Panko is Japanese bread crumbs, (if I didn't know better I would have guessed an Asian conglomerate). Panko crumbs are light and airy, like fresh snow, with lot's of surface area and superior to the regular bread crumb. I can count on them to stay crispy and golden but not oily when fried. Panko thankfully, minds it's own business and doesn't interfere with other flavors. Once I used them in a dish, I found myself wanting to replace all the crumbs in my life.
"Wow" you say, so if panko is so great, what else could it be used for? Well...I top casseroles, coat fish, chicken,vegetables and use it in meatloaf...and I'm thinking of other possibilities like... thrown at a wedding instead of rice! Maybe as a filling for a comfortable chair or you can use it to turn your yard into a winter scene! Really if it wasn't so pricey I would use it in the litter box (good kitty, nicely coated!)
Last Saturday the my cooking class enjoyed Panko Crisp Crab Cakes with a Spicy Remoulade. Go figure, I'm allergic to crab, so when I worked on the recipe I had to test it using other fish! So if you know someone who can't do shellfish, try salmon instead.