I'm looking for a really divine recipe: one where they hold together well, but it seems like they are almost only crab (little or no filler). Also, MUST the crab start out live/fresh? Recipes please!
This is the recipe my Mother-in-law uses in Baltimore.
• 2 slices white bread, crusts removed
• 1 Tablespoon mayonnaise
• 2 teaspoons Old Bay ® Seasoning
• 2 teaspoons parsley flakes
• ½ teaspoon prepared mustard (Dijon or yellow)
• 1 egg, beaten
• 1 pound fresh lump crab meat
1. Break bread into small pieces.
2. Mix in mayonnaise, Old Bay®, parsley, mustard and egg.
3. Stir in crabmeat.
4. Shape mixture into patties.
5. Broil for 10 minutes without turning or fry until golden-brown on both sides.
My mom was a virginia girl. she used ritz crackers as her binder because they are richer than breadcrumbs etc., and i agree. fresh lump blue crabmeat is not possible to find these days unless you live near crab boats. most of it is lump crab meat that comes from indonesia. i buy mine at BJ's (a costco like store in the boston area) in foil pouches that have a VERY long shelflife. also can be found in refrigerated cans.lump blue crabmeat is the ONLY crabmeat worth eating IMO. Maine crabmeat has NONE of the flavor of lump blue.
MOM’S BEST VIRGINIA CRABCAKES
These are very meaty and rich.
1 lg egg
½ c. mayonnaise(Hellman's only, and not low fat !)
1 ½ T Dijon mustard
1 T Worcestire sauce
Cayenne or fresh hot sauce
1 lb. lump ‘blue crab’ meat
¾-1 sleeve of Ritz crackers, pulsed/ground in Cuisinart
Whole wheat or white flour
S & P
Whisk or beat egg lightly. Add mayo through cayenne.
Add crab, breaking up lightly but keeping it chunky.Adjust seasonings to taste.
Add cracker crumbs, mixing lightly. Gently form into cakes about 4” diameter
and ¾” thick. If you have time, chill cakes to firm up. Just before cooking,
dip both sides of cakes in a flour, S and P mixture.
Melt enough butter in a skillet to form a 1/8 “ film. Over medium high heat,
sautee cakes 3-5 minutes on each side, til a brown crust forms.
Squeeze lemon juice over the cakes and serve as is or with a Dijon Aioli or Spicy Aioli.
Makes 8-10 cakes; 2-3 cakes p.p.
1/4C & 1/2 T. Dijon Mustard
1 Lg. Egg
½ tsp Minced Garlic
3/4 T Lemon Juice
3/4 tsp fresh Hot Sauce
1/4 tsp Cayenne Pepper
3/4 C Extra Virgin Olive Oil orVegetable Oil
Kosher Salt and Pepper to taste
Pulse together egg through cayenne in mini Cuisinart.
While running, drizzle in oil until the thickness of mayo.
Adjust seasonings to taste.
I just made some crab cakes a week or so ago and having never done them before made up my own recipe that highlighted the delicate crab flavor. I sauteed an onion diced fine and just one side of red pepper finely diced. Added this to the crab with an egg and just enough breadcrumbs to help bind them (If I thought of ritz crackers I would have used them instead of bread crumbs). Sauteed in EVOO and served warm. Hollandaise sauce would have been great but I was HUNGRY and didn't have the patients to make it. Hubby and I were fighting over them they turned out so good. I bought a package of lump crab in the seafood section of Demoulas and it was delicious for the $7.00 I paid for it. All the work was done and it was very fresh.
Crab cakes are best when the crab is fresh, i.e. you steam the crabs, then remove the meat as soon as they're cool enough to touch, then make your crab cakes. But it is possible to make very good crab cakes with pre-separated crab meat bought in a store. There are different kinds of crab meat, though, and the kind you buy definitely makes a difference -- look for the huge white chunks of blue crab that come in a plastic container with a relatively soon expiration date (not the canned stuff).
I use the standard recipe given on the Old Bay package, with some very slight modifications:
1/4 cup minced onions
2 tbsp minced green bell peppers
1/4 cup butter
1 lb fresh crabmeat, drained and flaked
3/4 cup panko breadcrumbs
1 egg, beaten
1 tbsp mayonnaise
1 tbsp dried parsley flakes
1 tbsp lemon juice
1 tsp Worcestershire
1 tsp Old Bay Seasoning
1 tsp dry mustard
1/4 tsp cayenne pepper
1/4-1/2 cup panko breadcrumbs
Sauté onion and green pepper in butter until tender.
Remove from heat; stir in crabmeat and next 9 ingredients.
Mix well, and shape into 8 patties.
Coat with additional breadcrumbs.
Heat vegetable oil in a heavy skillet.
Fry cakes in hot oil for 4-5 minutes on each side. The oil for frying should only come halfway up the sides of the cakes. Also, don't fry more than 4 at a time, or the number of cakes will cool the oil too much.
joebob, i forgot to mention that you ONLY sautee them in butter. deep fry is anathema
(or fry in hot oil of any kind). The crabcakes are delicate. Butter is the only thing. Same with soft shell crabs.
6 saltine crackers, crushed
1 tsp. parsley
1 tsp. mayonnaise
1 tsp. mustard
2 Tablespoons melted butter
1 egg, beaten
1/2 tsp - 1 tsp Old Bay Seasoning (your taste)
1 pound crabmeat, picked over and shells removed
Mix all ingredients together and saute in butter until browned on both sides.
I love crab cakes and have tried lots of recipes, but this is my all time favorite. I use claw meat as opposed to lump because I like the texture better and I sub panko for the saltines. I do not divide the panko, but add it all at once. Resting time in the refrigerator will also help any recipe you use stay together. Maybe about 15-30 minutes before you cook them.
There's a great cookbook from Tom Douglas (Seattle) called "I love Crab Cakes". It's fantastic, lots of different ways to do crab cakes and recipes from several notable chefs - some funky versions too. I've only done one so far, it's a new book for me - it was actually a layered crab salad. Awesome!!!!
My favorite recipe comes from the McCormick's website (they make Old Bay). I use bread crumbs instead of white bread and they turn out well. (Though most Marylanders--where I used to live--will use the white bread.) You MUST BROIL though, no frying!!