There is a saying that “ less is more” and that is exactly they way a crab cake should be made. Crabmeat isn’t cheap, especially lump, so making a good crab cake with it is important.
The origins of the crab cake trace back to Native American cuisine, specifically from the Chesapeake Region. The same process that was used then to remove the meat from the shells is the same that is used today, and that is by hand.
The best crab cakes are made with little filler. Don’t get crab cakes confused with Deviled Crab which is more like a croquette. They are not made with the lump crab, and include bell peppers, onions and a lot of filler. They are then put into a crab shell and baked.
A good crab cake should be light and full of crab meat. This pound of lump crab meat cost me $50, so make sure you make these for someone who appreciates them!
You will need:
1 large egg
1/4 cup mayonnaise
1 tbsp chopped fresh parsley
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp Old Bay seasoning
1 tsp fresh lemon juice plus more for serving
1 pound fresh lump crab meat
2/3 cup Panko bread crumbs
1/3 cup melted butter
Whisk the egg, mayonnaise, parsley, dijon mustard, worcestershire sauce, Old Bay, lemon juice, and salt together in a large bowl. Place the crab meat on top, followed by the cracker crumbs. With a rubber spatula or large spoon, very gently and carefully fold together. You don’t want to break up that crab meat!
Cover tightly and refrigerate for at least 30 minutes and up to 1 day.
Preheat oven to 450°F Generously grease a rimmed baking sheet with butter or nonstick spray or line with a silicone baking mat.
Using measuring cup, portion the crab cake mixture into 4-6 mounds on the baking sheet. (Don’t flatten!) Use your hands or a spoon to compact each individual mound so there aren’t any lumps sticking out or falling apart. For extra flavor, brush each with melted butter. This is optional but recommended!
Bake for 12-14 minutes or until lightly browned around the edges and on top. Drizzle each with fresh lemon juice and serve warm. These are often served with a remoulade sauce, but please don’t to this to your beautiful expensive crab cake. Just enjoy the flavor.
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