Who doesn’t love a good crab cake? Whenever I dine at a seafood restaurant, the first thing I order is the crab cake appetizer. I’ve never failed to judge a good restaurant by it’s crab cakes. It’s the best way to tell the men from the boys when it comes to good quality food.
Whenever I see crab cakes on a menu for less than $10 I become very suspicious, unless I’m on the Chesapeake or sitting on a dock somewhere surrounded by bushels of live crabs. Growing up in Louisiana crab cakes weren’t as popular as say crawfish pies or fried crab balls, but the restaurants that did make crab cakes did them well and only used domestic wild caught crabmeat. For this recipe I used a familiar recipe as a base that I used for my first ever homemade crab cakes about 10 years ago. In my recipe I use panko breadcrumbs, but you can use regular breadcrumbs or even 3 slices of white bread processed in a food processor if you prefer. I also recommend using domestic fresh crabmeat if available. If cost is a factor try using lump as well as claw crabmeat in place of the jumbo lump that I used in the recipe. If mixture feels too loose add a little more mayonnaise up to 1 Tablespoon to help hold crab cakes together better.
Makes 4 to 5 medium-large crab cakes.
Here’s what you’ll need:
- 1 pound jumbo lump crabmeat
- 1 large egg beaten
- 3/4 cup breadcrumbs (I used panko)
- 1 clove garlic minced
- 3 Tablespoons mayonnaise
- 1 Tablespoon Dijon mustard
- 1 Tablespoon lemon juice
- 1 Tablespoon scallion finely chopped
- 1 Tablespoon Italian flat leaf parsley finely chopped
- 1 Teaspoon Old Bay seafood seasoning
- 1 Teaspoon Tony Chachere’s Creole seasoning
- 2 Tablespoons extra-virgin olive oil
- 1 Tablespoon unsalted butter
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In a small dish mix together Old Bay and Tony Chachere’s Creole seasoning and set aside. Combine all ingredients except for crabmeat in a medium sized mixing bowl.
Once thoroughly mixed, gently fold in crabmeat. Using hands, gently mixing together being careful not to break up the lumps of crabmeat.
Cover bowl and place in refrigerator for at least 1 hour (this allows crab cake mixture to set and will help crab cakes hold their shape better.) If mixture feels too loose add a little more mayonnaise up to 1 Tablespoon to help hold crab cakes together better. Using your hands shape mixture into 4-5 patties.
Preheat oven to 400 degrees. Preheat a oven proof cast iron skillet on medium-high and add oil and butter.
Once butter is melted, carefully place crab cakes in skillet.
Cook for about 2 minutes on one side, just until it starts to turn golden brown, flip crab cakes over and place skillet in preheated oven.
Allow to bake for about 8 to 10 minutes longer. Serve immediately with a lemon wedge and enjoy.
