I love crab cakes. Every time I eat out there is a part of me that just wants to try the crab cakes – but I usually pass them up for two reasons: (1) all I would ever eat is crab cakes and I need some variety in my life and (2) most of the time I’m disappointed. I like my crab cakes filled with crab – not filler. I used to make a crab cake recipe from Emeril Lagasse which I liked but I always had a heavy hand with the veggies that I added so I decided to switch it up. I searched on my favorite cooking website (Fine Cooking) for a Maryland-style crab cake recipe and I found my new crab cake go-to recipe. I only made one minor tweak – I took out the Worcestershire sauce because I hate the flavor. Feel free to add it back in if you are fan.
Since there are just two of us that eat crab cakes, I make a batch of about eight, freeze the left-overs and have enough for two meals. With the holidays coming, you could use this recipe to make small cakes that are appetizer or hors d’oeuvres size – the perfect accompaniment to some wine, champagne or a cocktail!
1 lb. jumbo lump or backfin lump crabmeat, fresh or pasteurized
1 large egg
1/4 cup mayonnaise
1-1/2 tsp. Dijon mustard
1-1/2 tsp. Old Bay seasoning
1 tsp. fresh lemon juice
(1/2 tsp. Worcestershire sauce Kosher salt) – I skip this
1-1/4 cups fresh breadcrumbs, from soft sandwich bread
1 Tbs. chopped fresh flat-leaf parsley
2 Tbs. unsalted butter
1 Tbs. olive oil
Lemon wedges for serving
Drain the crabmeat, if necessary, and pick through it for shells ( jumbo lump will not have shells). Put the crab in a medium mixing bowl and set aside.
In a small bowl, whisk the egg, mayonnaise, mustard, Old Bay seasoning, lemon juice, Worcestershire sauce, and 1/4 tsp. salt. Scrape the mixture over the crab and mix gently until well combined. Gently break up the lumps with your fingers but do not overmix.
Sprinkle the breadcrumbs and the parsley over the mixture, and mix them in thoroughly but gently; try not to turn the mixture into a mash—it should still be somewhat loose. Cover with plastic wrap and refrigerate for 1 to 3 hours.
Shape the crab mixture into 8 cakes about 1 inch thick. In a 12-inch nonstick skillet, heat the butter with the olive oil over medium heat. When the butter is frothy, add the cakes to the pan (8 should fit comfortably). Cook until dark golden brown on the underside, about 4 minutes. Flip the cakes, reduce the heat to medium low, and continue cooking until the other side is well browned, 4 to 5 minutes. Serve with lemon wedges on the side for squeezing over the cakes.
Recipe courtesy of Fine Cooking