It’s always a good idea to chill your crab cake mixture for a few hours, or even overnight, before frying because they’ll hold together better.
Having grown up in the DC area I was familiar with the famous Baltimore style crab cakes and learned to make them in my twenties we often had them for company dinners… that was when the crab meat was probably $2.50 a pound or less, well these days it is so expensive that we save crab cakes for special occasions. Up until recently we made enough for 8 or so people and went with a pan fry method knowing that it was always a bit of touch and go with turning them over so now that I have once again mastered the broiler method I will go with that from now on no matter how many I make…perfect.
When I watched one lady make them she didn’t even add Worcestershire or Tabasco sauce and then finely chopped the lemon zest, now we have great hand tools and I bet they have Tabasco and Worcestershire on the tiny little Chesapeake islands now.
I made a beautiful stuffed flounder the other night and used just under 1/2 a pound for the stuffing, so I had enough left for two fat crab cakes, lightly seasoned and served with lemon wedges and a beautiful fall salad with roasted pears and apples.
Whisk and blend:
1/8 cup mayonnaise
1/2 egg, lightly beaten, yes, whisk it and only use half
1 teaspoon Dijon mustard
1 tablespoon minced parsley
big pinch Phillips seafood seasoning
1-2 teaspoons lemon juice
salt and white pepper to taste
1 tablespoon melted butter
*optional a little grated lemon zest
* dash or two Worcestershire
* dash or two of Tabasco
Gently toss in the:
5-7 saltines crackers, crushed
10.5 ounces lump crab meat
Pick through the crab meat for any bits of shell and set aside, whisk the egg, mayo, mustard then toss in all of the seasonings. Add all of the crab meat and the crushed saltines gently incorporate. I liked the small, flexible rubber spatula for blending, or gently blend with hands.
Line a baking sheet with non-stick foil and lightly butter…I made two fat crab cakes and buttered the foil just where I was going to place them. I used a large ice cream scoop to measure out the crab cakes and gently shaped them before placing them on the buttered tray. Refrigerate for at least an hour before broiling in a preheated oven…place oven rack at least 9 inches below the broiler element. Carefully watch and rotate the pan at least twice. My crab cakes took between 10 and 14 minutes to lightly brown.
Notes: You can also refrigerate the crab blend and scoop it out after refrigerating for a couple of hours…I have an oven that has two broil options full and center settings and I used the center broil for two fat crab cakes…