This is the best crab cake recipe you’re gonna find…anywhere. That’s a strong statement. But seriously, for a girl that’s not from Baltimore, it’s really, really good. Crab cakes make yummy party food. But they can be pricey to make so you can’t go making them for just anyone. Make sure you’re making them for real friends.
My tricks to perfect crab cakes are:
1. Use two types of crab meat. You want to use jumbo lump crab meat so that the cake will have…jumbo lumps of crab…duh. You also want to use either “lump” or what is called “special” crab meat. The second type of crab meat helps bind the cake together without excessive amounts of fillers.
2. Sautee veggies on low until they are super soft, but not brown. Be patient. Resist the urge to turn up the heat. The vegetables add a nice texture and great flavor to the crab cake.
3. Once the crab cakes are formed, allow them to chill in the refrigerator for at least 30 minutes to set.
Follow those important steps and you’re on your way to crabby deliciousness.
- 1 pound jumbo lump crabmeat
- 1 pound lump or special crab meat
- 1/3 cup panko bread crumbs
- 4 green onions, finely chopped
- 2 celery stalks, finely chopped
- 1/2 cup red bell pepper, finely chopped
- 1/3 cup mayonnaise
- 1 egg
- 1 tbs old bay
- 2 tsp Worcestershire sauce
- 2 tsp coarse ground dijon mustard
- juice of half a lemon
- 2 tsp kosher salt
- 1 tsp cayenne pepper
- 1 tsp dried basil
- 3-4 dashes tobasco sauce
- Grape seed oil
- Preheat oven to 475 degrees.
- In a saute pan, heat oil to medium heat and saute green onions, bell peppers and celery until very soft, about 10 minutes. Set aside.
- In a large bowl, combine both types of crab meat and panko. Set aside.
- In a medium bowl, whisk together mayonnaise, egg, mustard, Worcestershire, lemon juice, old bay, tobasco, basil, salt and cayenne pepper.
- Carefully fold sauteed vegetables into the crab meat.
- Pour the mayonnaise mixture into the crab meat mixture.
- Using hands, combine all the ingredients evenly, taking care not to over handle.
- Form the crab mixture into equal sized patties, about 4 ounces each.
- Chill crab cakes in the refrigerator for 30 minutes.
- Once crab cakes are set, heat oil in a large pan on medium high heat.
- Lightly dust crab cakes with flour and cook for 5 minutes on both sides, until browned.
- Transfer crab cakes to a baking sheet and finish in the oven for 7-10 minutes.
- Don't over mix the crab mixture. Avoid breaking up lumps of crab meat.