The perfect lump crab cake might be a stretch. These are really good and perfect for me. I don’t like crab cakes with a bunch of bread crumbs or too much mayonnaise. I think you should taste the crab and the rest should enhance that and hold it together. Of course the better the crab the better the crab cakes. Also, the better the crab, the more expensive the crab. I don’t use the “jump” lump crab, it is just too expensive. I also don’t use the little stuff in a can. Spend a little money and get good crab, you’ll notice the difference.
The night I made the crab cakes in the photo it was with some pretty fantastic leftovers. On that weekend, I had made really good steaks. The filets were big enough to eat on twice, and we did. The leftovers from that meal were a perfect accompaniment for the fresh, light crab cakes. Give these a try and let me know what you think.
Ingredients
- 8-10 oz fresh lump crab
- 1 tbsp Dijon mustard
- 1 tbsp mayonnaise
- 1/2 cup seasoned bread crumbs
- 1-2 tbsp chives, minced
- 1 egg
- Lemon juice
- Old Bay seasoning
- Olive and canola oil
- Salt and pepper
Directions
- In a large mixing bowl, crack the egg and slightly whisk.
- Add crab, mustard, mayonnaise, bread crumbs, chives, lemon juice, Old Bay and gently fold together. Do not over mix.
- Form mixture into patties, 10 ounces of crab and this mixture usually makes 4 perfect size cakes with a little extra to make a small test cake.. Set aside.
- Season the cakes with a little salt and pepper.
- Heat a large non-stick pan to medium-high heat. Add a 50-50 mix of canola and olive oil to coat the pan. When the oil is hot and you see a slight ripple, add the test cake to make sure the pan and oil are at the right heat.
- Add the other cakes and cook on both sides until golden brown on both sides and cooked through.
- Enjoy!
one foodie 