Crab cakes are a crowd favorite. I have eaten a lot of crab cakes over the years, and I have made 100 times more. When it comes to crab cakes I serve to my family and friends the rule is that it is all about the crab, keep it simple. A few simple tips;
– When it comes to breading/binder I 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
– My favorite 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), homemade brioche breadcrumbs (really buttery but more soft pudding like texture when mixed as opposed to Ritz which stay granular), white bread panade, bread cubes soaked in milk and mashed (this is the most neutral and old school way, similar to Devil crab or old Imperial recipes
– I like Old Bay, in moderation, depending on the type of crab, for example I use less in a cake of our super lump than I do in one with our claw meat
– Our crab is already 100% cooked, do not overcook your crab cakes, especially if oven baking
– Everyone loves a good sauce, and they are simple to make with stuff in the fridge, even as simple as a 50/50 mayo/mustard “Dijonaise”
– Use your hands to mix it, especially if using Super or Jumbo lump, it is a lot of work, and money, for those big pieces of crab, keep them whole!
– Left over crab meat, yes it does happen, make it into a cake and freeze, as opposed to freezing the crab plain
– Chef John
- Prep Time: 10m
- Cook Time: 10m
- Total Time: 20m
- Serves: 6
- Category: Appetizer, Brunch, Dinner, Entree, Holiday, Jack's Catch And Pacific Cove, Jumbo Lump, Lunch, Seafood
Ingredients
- 1 pound Crabmeat I prefer our Superlump
- 2 TBS 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 over 1/2 of the crushed crackers evenly over the crab meat. Gently toss to combine evenly and see if it will just hold together, if not add more crumbs and repeat 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.
- 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 over 1/2 of the crushed crackers evenly over the crab meat. Gently toss to combine evenly and see if it will just hold together, if not add more crumbs and repeat 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.
This seem easy will try
Thank for sharing
You are very welcome. We hope you enjoy!
– Chef John
Do I need to rinse super lump crabmeat before adding to mayo/mustard mixture?
Hello, we do not recommend rinsing any canned crab meats! You will wash away much of the natural fat and flavor. Straight out of the can to the recipe!
The ingredients are listed twice. There is no yield, how many crabcakes? What size of a serving?
Hello, we have corrected the error. Using the one set of ingredients the yield would be six very nice crab cakes.
Can the crab cakes be baked in the oven?
Hello, sorry for our slow response, computer gremlins. Absolutely these can be baked and are how i prefer to cook the cakes. It gives the cake a nice browned look and then no need to press them in skillet or pan.