Crab Cake Recipe
What is the world’s greatest crab cake recipe?
For crab cakes, simpler is better. Too many extraneous ingredients will overshadow the flavor of the meat. Use the highest quality jumbo lump crab you can find.
4 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 teaspoon Old Bay Seasoning
1 pound jumbo lump crab meat
2 to 4 tablespoons unseasoned bread crumbs, plus more for dredging
Vegetable oil for frying
1. Combine mayonnaise, mustard, and Old Bay Seasoning in a bowl.
2. Place crab in a strainer and blot with a paper towel to remove excess moisture. Add crab and 2 tablespoons bread crumbs and mix until everything is well integrated. Shape some of the mixture into a test cake and, if it doesn’t hold together, add a bit more bread crumbs.
3. Place a wide skillet over medium-high heat and film the bottom with oil. Form 4 to 8 hockey-puck shaped cakes from the crab mixture. When oil is hot, place cakes in skillet, leaving at least one inch between them. (You may not be able to fit them all at the same time.) When the bottom of each cake is brown (3 to 5 minutes), use a pair of chef’s tongs to grab it around its circumference and flip it. Brown the other side, blot momentarily on paper towels and serve immediately. Makes 4 to 6 servings.
Crab Cakes recipe by the BBQ Pit Boys
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