Crab cakes make a great meal anytime during the year. Fresh crab meat can be purchased and stored in the refrigerator for a about 4-5 days. Pasteurized crab meat can be purchased throughout the year and can be kept in the refrigerator for several months. I like thinking ahead and being prepared, so I always have a can of Jumbo Lump Crab Meat on hand to make these great cakes in the spur of the moment. Crab cakes can be made ahead of time and pan fried later in the day. Perfect if you plan to spend the afternoon outdoors or at a sports event. Serve the cakes with a wedge of lemon, tartar sauce, or sauce of your choice. Add a mesculin salad with a vinaigrette dressing. One terrific meal, enjoy!
To make my delicious Crab Cakes, you will need:
1 lb of Jumbo Lump Crab Meat Yields 8 to 10 cakes
1 cup small cubed Italian bread – crust removed
½ cup breadcrumbs – plain – have extra breadcrumbs on hand to coat the cakes
2 Tbsp mayonnaise
1 Tbsp Dijon mustard
1 Tbsp melted butter
1 Tbsp lemon juice
½ cup diced celery
½ cup diced sweet red pepper - optional
¼ cup minced scallion
2 tsp Worcestershire sauce
1 tsp parsley flakes or fresh - approximately 1/4 cup
1 tsp Old Bay seasoning
½ tsp dry mustard
In a large flat shaped bowl, combine all your ingredients. Start with the crab meat, and work your way down the list. Mix ingredients together well and shape into 8-10 cakes; add a small amount of breadcrumbs at a time if needed. Lightly coat each crab cake with bread crumbs. In a large skillet, brown the crab cakes in 4-5 Tbsp of olive oil for 12-15 minutes or until golden brown. Remove the cakes from the pan and let drain on a paper towel or brown bag before serving.
Notes: I prefer to use Jumbo Lump Crab Meat-no shells or cartilage.
Variation: Try using Panko bread crumbs, a Japanese style bread crumb. The large, flaky crumb is great for coating and pan frying.
Tartar Sauce: Prepare some homemade tartar sauce to serve on the side with the cakes. In a small bowl, mix the ingredients listed below.
4 Tbsp mayonnaise
2 dill pickles – diced
10 green pimento olives
1 Tbsp red pepper diced
1 scallion – minced
1 tsp lemon juice