Crab Cakes

This has been a staple recipe in our family since our days on the East Coast and we had quick access to fresh crab. It came to California with us, but it wasn’t until coming up to Oregon and its plentiful supply of Dungeness crab that it really started to come into its own.

This is a pretty simple recipe, but it creates crispy, tasty and filling crab cakes, and, more importantly, it highlights the main seafood ingredient in a great, great way,

For this you will need: 1/2 lb lump crab meat (it doesn’t have to be just leg or claw meat, but get it as fresh as possible), 1 egg, 1 tsp Worcestershire sauce, 1/8 tsp dry mustard, 1-1/2 tsp dijon mustard, 1 Tbs Mayonnaise, 1/2 tsp lemon juice, 1/2 teaspoon grated lemon zest, 1-1/2 tsp melted butter, 1 tsp Seafood Seasoning (e.g. “Old Bay” – combination of salt, pepper, paprika, ground cumin, ground cloves, celery salt, bay leaves and cayenne), 1/2 tsp dried parsley, 1/4 cup of Panko bread crumbs (plus additional bread crumbs for coating), olive oil and unsalted butter.

Preheat oven to 375 degrees.

Combine everything EXCEPT crab meat in a medium sized bowl. Whisk together well and adjust with breadcrumbs so that the mixture is slightly stiff but not “thick.”

Add crab meat to this and stir well to break up the meat and coat well. Form into patties and refrigerate for at least 10 mins.

Over medium heat, add 1-2Tbs olive oil and 1 Tbs unsalted butter. Place about 1/4c more of Panko crumbs in a shallow plate and quickly coat each side of the “patties” with bread crumbs before placing them in the heated oil/butter mixture in the skillet.

Repeat for x4 patties.

Cook over medium heat until golden brown, about 4-5 mins per side.

Place entire skillet (if oven proof, if not, use baking sheet) in the pre-heated oven for 8-10 mins to cook through.

Serve with garlic mashed potatoes, brussels sprout and/or steamed broccoli. And, of course, tartar sauce (note: a poor man’s version of which can me made with mixing mayo and sweet relish).

Yum.