I have a pound of canned lump crab meat I got at Costco. I want to make some crab cakes, but certainly don't want to waste a pound of crab on a bad recipe. Does anyone have a tried and true easy recipe? Fresh or dried bread crumbs? Old Bay seasoning? I live in the NW, so I am leaning toward a Tom Douglas recipe, since I love them so much when I eat at one of his restaurants. Wish I had a copy of his I Love Crab Cakes cookbook. Janed
My fave easy dinner with a salad:
1# crab meat
1/2 c aioli*
1/2 c cracker crumbs(ritz, saltine or similar..)
1/2 finely diced red pepper
2 shallots, finely diced
at least 3T fresh herbs- any combo of savory, thyme, chives, basil or parsley
Salt and white pepper
1. Mix crab, aioli, herbs, red pepper and shallots with a fork.
2. Add beaten egg and then bread crumbs- do not overmix.
3. Form patties (I usu do about 8 1/4 c patties)and chill(will help patties stay together until a delicious crisp, crust forms).
4.Pan fry in equal parts butter and oil until dark golden brown- do not crowd pan- give yourself plenty of room to flip the patties. Total cook time: 10 mins, approx. 4-5 minutes per side.
I've successfully added: 1 ear of corn: scrapped from the cob (with all that starchy liquid), capers and hot peppers(chipotle or ancho???)
*(make a whole batch of aioli and serve along side: 1 garlic clove mashed into a paste with 1/2t-1t salt. Mix in the juice of 1 lemon. Add 1 egg yolk and whisk vigorously(Whisk continuously and add 1c oil , drop by drop at first, and them in a very thin stream as the mix begins to emulsify- do NOT use olive oil- (see Bittman, Corriher and others)...Whisk until all oil has been added and the emulsion is thick and creamy. Add as is to above, or thin slightly with water to serve as condiment.)
I like to make the aioli in my mortar or with a hand blender, however by hand with a whisk works just fine...
I hope you got some decent crab. I'm in the NE, so that would only be blue crab. Where you are is it blue or dungenous? The recipe below seems like a winner, but I would definitely add some minced scallions and fresh herbs (parsley or tarragon, or whatever). A really good recipe is the one from ATK.
Where I live the Old Bay is a must, but don't go overboard with it.
One nice tip is to chill the cakes in the frig after their formed so that they don't fall apart when you saute them.
This is a recipe that's been posted many times on various AOL cooking boards by a friend of mine - about 10 people or so have made it and say it's WONDERFUL.
Mrs. O's Crab Cakes
1 pound crabmeat
8 Saltine crackers -- crushed
1 teaspoon mustard
1 tablespoon mayonnaise
Worcestershire sauce -- a splash
1 teaspoon Old Bay Seafood seasoning
Mix all together, form into cakes and sauté in a mix of oil and butter over medium heat. My friend's notes say the last time she made them, she coated them in Panko flakes before sautéing, and they were excellent!
This recipe looks like a winner. Really close to the one on the side of the Old Bay can except that they call for 2 tsp. of Old Bay - guess they'll sell more that way. (Be careful! Old Bay is salty.) The Old Bay recipe uses 2 slices of fresh (white) bread, crusts removed, for fresh bread crumbs. An awful lot of folks in Maryland, especially around Baltimore, however use Saltines. Your choice. But use one of them because the starch in them makes the crabcakes stick together.
After you form the cakes, let them sit in the fridge for at least an hour before frying or sautéeing and they'll stay together better in the pan.