Crab Cakes

DC is really close to the Chesapeake Bay.  So in turn it means that we have a lot of fresh crabs and a lot of fresh crab meat around here.  The other day I went to the store and they had backfin blue crab on sale for $9.99 a pound.  Basically a steal no matter where you go.  I picked up a pound and on the spot decided to make some crab cakes.  I really like the crab cakes that are almost all meat and have very few fillers.  So this recipe has just enough fillers to keep the crab from falling apart.

Crab Cakes

• 1 pound crab meat (back-fin or lump)
• 1/4 cup bread crumbs
• 1 egg, beaten
• 2 tbs mayo
• 2 tbs green onion, chopped
• 2 tbs red bell pepper, diced
• 1 tbs, parsley, chopped
• 1 tsp Dijon mustard
• 1/2 tsp Old Bay Seasoning
• 1/4 tsp Worcestershire
• Dash of hot sauce
• Black Pepper and Kosher Salt to taste
• 2 tbs vegetable oil, for frying

The first step is to pick through the crab meat to see if there is any cartilage or shell.  There is nothing worse that biting into a crab cake and getting a hard piece of cartilage or shell.  I suggest that you go through the meat twice.  It sounds like overkill, but any little bit will ruin your crab cakes.  The picture below is a handful of cartilage that I found on the second pass.

In a large bowl, combine the egg, mayo, mustard, Worcestershire sauce and old bay.  Mix until combined.

Then add the parsley, green onion and saltines.

When the mixture is all combined add the crab meat.  Lightly toss until combined.

Then take a handful and press it into a crab cake.  This is very similar to making a hamburger.  Make a ball and lightly flatten it.  Once you have made all of the crab cakes (usually around 6-8) then refrigerate them for about 1/2 hour.  This will help them solidify and hopefully make it so that they do no fall apart when cooking.

Heat the oil in a pan over medium/high heat.  When the oil is heated place the crab cakes gently into the pan.  Fry them until they are golden brown and then flip.  Cook for about 4-5 minutes on each side.

Serve the crab cakes straight up or with a little tarter sauce.

I created a little dipping sauce for the crab cakes.  I combined, 1/4 cup mayo, 1 tsp mustard, squeeze of lemon, 1/2 tsp Old Bay and a dash of pepper.  Mix together and it is perfect over the crab cakes.