Lump Crab Cake Recipe
One thing we love all year round is a good crab cake.
You'll find hundreds of recipes for crab cakes on line. One of the most famous
recipes of all is the Old Bay crab cakes recipe which is found right on the can.
There are lots of recipes that include diced peppers, celery, onions and lots
of other ingredients.
If you're using a recipe with a lot of add-in's don't waste your money buying lump crab meat.
The perfect crab cake is sweet lump crab meat with just enough added to hold it together and give it a bit of flavor. Flavorful and sweet lump crab meat should always shine through.
That's why we like this recipe from Jimmy Cantler's Riverside Inn in Annapolis Maryland so much. It's actually more like a crab imperial.
Several
years ago I did a blind taste testing with my husband. I made this crab cake following
Jimmy Cantler's recipe, and the one from the Old Bay container. He preferred this
one.
Please read my "cook's notes" following the recipe.
Maryland Jumbo Lump Crab Cakes
Jimmy
Cantler's Riverside Inn, Annapolis
1 egg yolk
1/2 teaspoons salt (original recipe calls for 1 1/2 teaspoons)
1/2 teaspoon
pepper
1 teaspoon dry mustard
2 teaspoons Worcestershire sauce
1 tablespoon
mayonnaise
1 tablespoon chopped fresh parsley
1 pound Maryland jumbo lump
crab meat
Preheat the broiler.
In
a large bowl, combine the egg yolk, salt, pepper, mustard, Worcestershire sauce,
mayonnaise and parsley. Then, gently fold in the crab meat (be careful not to
break up the lumps). Shape into cakes and broil for 5 minutes.
Cook's
notes: This particular recipe is more like a crab imperial. I form the crab
cakes on a piece of aluminum foil on the baking sheet and then place them in the
refrigerator for at least 20 minutes before cooking. You may want to add a second
egg yolk or a bit more mayo to help the crab cakes stay together. The original
recipe calls for 1 and 1 /2 teaspoons of salt. I changed it to 1/2 teaspoon. When
I've added 1 1/2 teaspoons the crab cakes were inedible. Be aware that some brands
of crab meat are EXTREMELY salty. You may want to sample the crab meat
before you add salt to the mixture. I sometimes use a mix of 1/2 pound of jumbo
and 1/2 pound of backfin crabmeat.
What to serve with crab cakes?
Our
Green Beans a'la Watermans are the
perfect side dish for crab cakes!
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This recipe comes courtesy of The Complete Mediterranean, The Beautiful Cookbook. There are several variations of this recipe. Another Tuscan variation of this recipe calls for the addition of one teaspoon of fresh marjoram, which we'd suggest you add right at the end of cooking for the freshest flavor. For a Lebanese flair you can use tomato paste in place of the chopped plum tomatoes and add parsley, mint, dill or oregano to taste.
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