A few simple tips;
– When it comes to breading/binder use the least amount possible to get it to just hold together
– Make the mix, form into cakes on parchment lined sheet pan, refrigerate for at least 20 minutes prior to cooking to firm up
– Bake in oven at 375 for 20 mins or Pan fry in clarified butter, add whole butter on the flip and baste
– A great breading is crushed Ritz crackers (add a buttery taste and good binding), next is panko (good crunch on exterior when pan fried, have to let sit in fridge prior to cooking, otherwise will be crunchy on inside as well)
– Old Bay is great in moderation
– Newport International crab is already 100% cooked, do not overcook your crab cakes, especially if oven baking
– Use your hands to mix it, especially if using Super Lump or Jumbo Lump
- Prep Time: 10m
- Cook Time: 10m
- Total Time: 20m
- Serves: 6
- Category: Appetizer, Brunch, Dinner, Entree, Featured, Holiday, Jack's Catch And Pacific Cove, Jumbo Lump, Lunch, Seafood
Ingredients
- 1 pound Crabmeat Superlump or a mix of Lump and Claw
- 2 tablespoons Clarified butter
- 1 Egg White
- 2 tablespoons Mayonnaise
- 1 1/2 teaspoons Seafood Seasoning, like Old Bay brand
- 2 teaspoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1/2 Lemon, juice and zest
- 12 Ritz crackers, finely crushed
Instructions
- In a large bowl whisk together all the ingredients except the crab and crackers.
- Add the crab and gently separate the pieces and toss with the wet mixture to coat.
- Dust half of the crushed crackers evenly over the crab meat. Gently toss to combine evenly and repeat the process.
- Form into even sized cakes, using a portion scoop or ring mold if preferred, on a parchment lined baking sheet and refrigerate for at least 20 minutes to firm. Optional, dust the outside with remaining crushed crackers or panko breadcrumbs (for a crunchy exterior).
- In a large nonstick pan, heat butter over medium, cook cakes turning once, until golden browned and heated through.
- Serve and garnish with parsley and additional lemon.
