Feeling Crabby? The Perfect Crab Cake

                               Feeling Crabby?

                                            The Perfect Crab Cake

What’s not to like about a crispy, pan seared, sweet lump crab mixture? Nothing! Whenever I am at a seafood restaurant, my first inclination is to order them. Upon further thought, I wonder, “are they fresh or frozen, deep fried, do they have too much filler?” If the restaurant is known to have a good “crab cake reputation,” I order them, if not, I order the halibut.

Blue claw crabs are abundant in the Chesapeake bay area. This varietal of crab produces many eggs, which is the reason why we associate some of the best crab cakes with the state of Maryland. 

This recipe is a superb way to enjoy the texture and flavor of fresh crab without the work of smashing and picking shells. My palate assures you, these crab cakes are worth the minimal amount of time it takes to prepare them. Indulge, they are luscious!

                                                 PERFECT CRAB CAKES

Ingredients:

½ cup of mayonnaise

1 large egg, beaten

1 tablespoon of Dijon mustard

½ teaspoon of hot sauce

1 tablespoon Worcestershire sauce

1 teaspoon old bay seasoning

1 tablespoon chopped fresh parsley

1 pound fresh jumbo lump crab

25 saltine crackers, finely crushed

½ cup of canola oil

Lemon wedges to serve

Directions:

 Whisk together the mayonnaise, the egg, mustard, Worcestershire, hot sauce, old bay, and parsley until smooth.

In another bowl, toss the crab meat with the crackers crumbs. Fold in the mayonnaise mixture. Cover and refrigerate for at least an hour.

Scoop the mixture into 1/3 cup mounds; pack into 8 patties about 1 ½ inch thick.

In a large skillet, heat the oil until shimmering, Add the crab cakes and cook over moderately high heat until golden and heated throughout.

Inspirations:

a.       Serve with lemon slices, tartar or cocktail sauce.

b.      Add siracha sauce to tartar sauce for a spicy version

c.       Prepare a double batch. Mold into shape and freeze between sheets of wax paper.

d.      Crab cakes can be made smaller or larger, cooking time my need to be adjusted.

e.       Serve with coleslaw, over a salad, as an appetizer used as the main course.

f.        Place crab cakes over warmed creamed corn and garnish with chives.

Recipe adapted from Andrew Zimmerman’s Baltimore -Style Crab Cake