One of my favorite treats when I eat out is crab cakes. I love the sweetness of the crab combined with the tang of Old Bay Seasoning (we should all have some of this in our cupboard) plus Dijon mustard. I recently found this recipe for crab cakes and wondered where it has been all of my life! Simple to make and easy to cook on my electric griddle, these crab cakes are better than most of the appetizers that I have had in restaurants.
First, let’s talk about crab meat. Obviously by the name it is the meat found in a crab and in the US most crab meat if from the brown crab. There are different types of crab in different geographical regions but most crab in supermarkets is harvested for the claws, then returned to the ocean. The claws grow back and the cycle continues.
Like most shellfish, crab can be expensive and is usually a treat do to its cost. The tastiest crab is handpicked and is checked during the process for any flaws. Handpicked is also the most expensive and most crab is harvested using machines. For crab cakes the difference in taste is not very noticeable between handpicked and machine harvested.
Most crab will have a shelf life of 4-5 days, meaning that the crab you buy has probably been frozen. Make sure that you have let the crab meat thaw and drain thoroughly before you start assembling your crab cakes, you don’t want excess moisture in your mix.
- 1 lb. Crab meat, fresh or pasteurized. Drain thoroughly.
- 1 Egg
- ¼ cup Mayonnaise
- 1½ tsp. Dijon Mustard
- 1½ tsp. Old Bay seasoning
- 1 tsp. Fresh Lemon juice
- ½ tsp. Worcestershire sauce
- Kosher Salt
- 1¼ cups Fresh breadcrumbs
- 1 tbsp. Fresh Flat-leaf Parsley, chopped
- 2 tbsps. Unsalted Butter
- 1 tbsp. Olive Oil
- Put the crab in mixing bowl and set aside.
- In a small bowl, whisk the egg, mayonnaise, mustard, Old Bay seasoning, lemon juice, Worcestershire sauce and salt.
- Pour the egg mix over the crab and mix gently until well combined.
- Add in the breadcrumbs and parsley and mix them thoroughly but gently.
- Cover the mixture with plastic wrap and refrigerate for 1-3 hours.
- Shape the crab mixture into cakes about 1-inch thick.
- Brush the electric griddle with the butter and olive oil over medium heat.
- When butter begins to froth, add the cakes to the griddle.
- Cook both sides for 4-5 minutes, until golden brown.
- Serve with lemon wedges and your favorite garnish.
You may want to top your crab cakes with a sauce. Simple Russian dressing is outstanding with this recipe and requires nothing more than opening the bottle and pouring.
For something a bit more zingy, try this remoulade topping.
- 1 medium onion, halved and thinly sliced. Brown in butter.
- 1 tablespoon canola oil
- Kosher salt
- 3/4 cup mayonnaise
- 1 tablespoon white wine vinegar
- 1 1/2 tablespoons minced chives
- 1 tablespoon minced shallot
- 1/2 teaspoon chili powder
- 1/8 teaspoon cayenne
- Smoked sea salt (or kosher salt)
Finely chop the onions (smaller is better) and mix the rest of the ingredients in a bowl with the onions. Salt to taste.