Crab cake recipe [split from Mid Atlantic board]
- njfoodies May 19, 2008 07:09 AM
o 1 lb. fresh lump blue crab meat, shelled and clean. I usually get this at the local Wegman's as they have great fresh crab...even though I know it is pasturized and canned, it is still good stuff!
o 1 cup Japanese breadcrumbs (Panko)
o Old Bay seasoning to taste (optional)
o white pepper to taste
o dry mustard powder to taste
o 1 tablespoon Fresh cut parsley for color and taste (optional)
o 1/2 cup mayonnaise - add up to 1/2 cup more if desired.
o 1 tablespoon Worcestershire
o 1 large egg (optional)
o 3 shakes of original Tabasco sauce
o 1 teaspoon cracked mustard
Directions: place crab meat into a large bowl and set to the side. In a separate bowl, add 1/2 cup of mayonnaise, cracked mustard, Worcester, egg, Tabasco, Old Bay, white pepper, and dry mustard. NOTE that the amount of dry spices you use is up to you and your taste buds. REMEMBER that the less ingredients you use the better. The best crab cakes in the world are made simple with few ingredients. Once all these ingredients have been combined, start slowly folding the mixture into your crab meat. The best thing to use is a rubber spatula so you do not break up the crab. This is also a good time to start folding in your Panko and parsley as well. Add your Panko slowly so you do not add too much. REMEMBER that you can always add more, but you can never take any out. The ingredients added to the crab should form a binder and hold the crab together. The proper mixture is not too wet, but it is not so dry that the crab will not hold together. Again, the less filler you use the better! Refrigerate for one hour to help the mixture set up, then form your crab cakes into patties that are 3-4 tablespoons each.
Cooking: In a large skillet heat a small amount of olive oil in the bottom of the pan to keep your crab cakes from sticking. Vegetable oil will also work, but I prefer EVOO(extra virgin olive oil).. When the oil is sizzling add the cakes and fry 3 minutes on each side, until golden brown, and warm all the way through. Drain and enjoy
This recipe is a few years old, and since then I have taken out the egg, Old Bay, and parsley. For us, we like to taste the good crab meat, and as always, the less ingredients the better to enjoy the crab. My philosphy is to use as little filler as possible! Enjoy!
I most definitely let the cakes sit in the fridge covered once they are formed for a good hour or two. This does indeed let them bind together well, but also lets the flavors come out in my opinion. Haven't tried the butter, but on ocassion I will throw a few cloves of garlic in there for some extra flavor. Damn I'm craving crab cakes now! No idea if any of the stores around my new office have any good jumbo lumb though. Sure, you could use backfin and what not, but I most definitely prefer the lump! -mJ
No worries at all! There's nothing top secret about the recipe, so I have no problems sharing. It's actually bits and pieces of recipes that I have made over the years, and it's what we like best. A lot of people enjoy diced peppers, whether they are red or green in there, and I've seen recipes with pimento, etc. To me, the more I taste the crab the better, so that's where I am with this recipe. Absolutely delicious, and I hope that you enjoy them as much as we do! -mJ
re: Eric in NJ
I don't know why it's called mustard actually, but it is a mustard similar to a dijon with seeds in it. I forget the exact brand that I use, but it is commonly found in the grocery store and the shape of the bottle is similar to that of Grey Poupon. Hope that helps! Picture can be seen here: http://www.thenibble.com/reviews/main... -mJ