Crab Cake – The Cake that Eats Like a Meal
Crab cakes are a staple of anywhere that crabs are found- New England, the Gulf Coast, and of course, the Pacific Northwest. Every region has its specialties, partially dependant on both the local varieties available and also dependant on the tastes of the area. In Baltimore & the rest of Maryland, for example, spicy Old Bay seasoning in a staple whether you’re making a bucket of crabs, crab chowder, or crab cakes. As Old Bay is often considered an acquired taste, this recipe for crab cakes is a lot more basic and should be a hit at any gathering big or small.
Ingredients:
- 1 pound fresh lump or jumbo lump crab meat, picked over
- 2 tablespoons mayonnaise
- 2 tablespoons chopped chives, tarragon, parsley, or a seasoning mix (optional)
- 2 large eggs, divided
- 1 1/2 cups panko bread crumbs
- 3 tablespoons canola or vegetable oil
- 3 tablespoons unsalted butter
- Kosher salt
- 1 Tartar Sauce or lemon wedges for serving
Preparing the Meal
Combine crab, mayonnaise, herbs, and 1 egg in a large bowl and fold gently with a spatula until combined, being careful not to break up the large lumps of crab.
Be Careful Not to Break Up the Crab
Place a sheet of aluminum foil roughly 12- by 18-inches on a work surface with the short end parallel to the edges of the table. Transfer crab mixture to the foil, forming it into a rough log about 6 inches wide, starting about 4-inches from bottom of foil.
Carefully lift bottom edge of foil and lift it over the crab log. Roll the log away from you until it is completely wrapped in foil, then twist the ends to form a tight roll 6- to 8-inches wide and 3 to 4 inches in diameter. Place log on a tray or plate and transfer to the freezer until lightly stiffened, 20 to 25 minutes.
Wrapping the Cakes Makes for Easier & Cleaner Cuts
Remove the log from the freezer and using a sharp chef’s knife, slice off one of the twisted ends. Remove crab mixture from inside twisted end and reserve. Slice the log into 4 to 6 individual cakes about 1 1/2-inch thick each. Transfer the cakes (with their foil) to a rimmed baking sheet cut-side down. Combine any crab mixture removed from twisted ends and form into a free-form crab cake and place on tray along with foil-wrapped cakes. Transfer to freezer until cakes are relatively stiff, about 20 to 25 minutes longer.
Be Sure to Keep Your Cakes Evenly Sized
Place remaining egg in a small bowl and beat until homogenous. Place bread crumbs in a second small bowl. Working one crab cake at a time, lift by grasping the foil-lined edges. Dip one cut surface in egg, then in bread crumbs, pressing down gently to adhere. Return to baking sheet, cut-side down and repeat with remaining cakes.
Adjust oven rack to 6 inches below broiler element and preheat broiler to high. Heat oil and butter in a large cast iron skillet over medium heat until foaming subsides. Add crab cakes, breaded side down and cook, swirling occasionally, for 3 minutes. Carefully peel off foil from each cake using your fingertips, without lifting the cakes. Discard the foil. Continue cooking, swirling pan occasionally until underside of crab cakes is light golden brown, about 2 minutes longer. Look underneath with a thin flexible metal spatula, being careful not to break the fragile cakes.
Fry Carefully – The Cakes are Fragile
Grasp the handle of the pan and tilt it towards you so the fat collects in the bottom. Use a spoon to baste each cake with fat, making sure that it is completely coated, then transfer skillet to broiler. Broil until light golden brown on top and crab cakes are cooked through (an instant read thermometer inserted into their center should register 145 to 160°F), about 5 minutes. Remove from oven. Transfer the crab cakes breaded-side-down to a paper towel-lined plate. Flip crab cakes and season with salt. Serve immediately with Tartar Sauce or lemon wedges.
Boaters, Try This Recipe!
