If you’ve ever had a dozen crabs plopped on a newspaper covered table, you know how much work goes into getting one shred of meat. I prefer to eat sans the work. I’d rather spend my time tasting then digging. That’s why I love the crab cake. I’ve ordered many a crab cake from restaurants and have always found the ones with lump pieces of crab and not a lot of filler to be the best. Sometimes you get a crab cake with finely shredded crab and lots of breadcrumbs. yuck.
As with everything I make, I read through about 10-15 different recipes and take from each what I like. I didn’t want to add old bay, celery, red peppers, or yellow onion. This is what I decided on:
I mixed in:
Real mayonnaise, egg (to act as a glue), green onion, worcestershire sauce, dry mustard, salt, cayenne pepper, and fresh breadcrumbs ( I had some semi-stale french bread that I threw in the food processor).
Then I folded in the crab. Be very careful not to stir it so much that the crab comes apart. You want as many lump pieces as possible.
Just mix it enough to coat the crab with the egg mixture. Once this is mixed, throw it in the freezer for 5-10 minutes. Not to freeze it but to make it come together a little nicer.
Our freezer might be a little too full –
Now get your skillet ready- melt 2 tbs of butter and 1 tbs of olive oil. I used cast iron because it browns things so nicely. While the skillet is warming, start forming the crab mixture into little cakes. Then roll them in the fresh breadcrumbs.
It’s a little camouflaged but the cake is in there.
Now plop it in your skillet and get them nice and brown.
Be careful when you flip them. You don’t want them falling apart.
They turned out exactly how I wanted them. Lump crab pieces were the shinning star and everything else just added to the cake. With a little squeeze of lemon, the cake was complete. Delicious! I paired it with a nice caprese salad. Fresh tomatoes, fresh mozzarella, and fresh basil drizzled with some balsamic vinegar.
Here’s the full recipe:
Yields 6 small crab cakes
1 tbs of real mayonaisse (the kind with egg, vinegar, and oil as the only ingredients, like Hellmann’s)
1 small egg, lightly beaten
1 tbs of green onion, chopped
1/4 tsp of worcestershire sauce
1/4 tsp of dry mustard
1/4 tsp salt
1/8 tsp cayenne pepper
1/4 cup fresh breadcrumbs
1/2 pound jumbo crab meat
2 tbs butter
1 tbs olive oil
In a small bowl, combine the mayo, onion, egg, worcestershire sauce, dry mustard, salt, and cayenne. Fold in the crab and 1.4 cup of the breadcrumbs. Shape the mixture into 6 cakes. Coat the crab cakes with breadcurmbs.
In a large skillet, melt 2 tbs of butter and 1 tbs of olive oil. When the foam subsides, add the crab cakes over moderate heat until golden and crisp, about 3 minutes per side. The cakes can be kept warm on a cookie sheet in a 200 degree oven. Serve with lemon wedges.
If you don’t want to cook them right away, they can be made ahead of time. Just keep them in the refrigerator until you’re ready to cook them.
I finished off the meal with a spoonful of something above godliness:
and it’s all natural so you don’t need to feel guilty (if you just have a big spoonful)