What’s not to love about crab cakes? Barring any food allergies or other dietary restrictions, there’s nothing about this little piece of decadence that the tastebuds of the world shouldn’t fully appreciate. The more crab, the better.
I’ve had some of the tastiest Alaskan King crab leg meat frozen and just waiting for the right opportunity. Crab bisque happened. And now this. I painstakingly bashed those shells myself; I need this. I’m so happy, I could cry.
One of the best things about a top notch crab cake is the simplicity. They’re easy to put together and easy to make. They’re puuuuuurfect.
- 10 ounces of crab meat (you don’t have to use Alaskan king crab legs)
- 4 ounces of saltines or other plain Jane cracker, processed or crushed (for my gluten-free friends, go with your favorite gluten-free cracker)
- 1 tablespoon Dijon mustard
- 2 tablespoons mayonnaise
- 1 teaspoon sea salt
- 1 teaspoon Old Bay seasoning
- Juice from half a lemon
- 1 egg, beaten
- Cornmeal (optional)
- Butter or canola oil for frying
Make sure all of the crab is free of shell pieces and coarsely shredded or chopped.
Combine all ingredients in the list except for the cornmeal and butter or oil.
Form into patties, and choose any size you like. I prefer them on the smaller side. Then let them rest in the refrigerator for at least 15 minutes. This will help the patties set and stay together during cooking.
One by one, coat in cornmeal. Just lightly press in the cornmeal and brush off the excess. A light coating is perfect. I love the added texture of this step, but you can omit it if you prefer.
In your favorite skillet, add about a tablespoon of oil or butter and set the burner to medium-high heat. Gently add the crab cakes one by one to the hot skillet.
In about two minutes, flip them over.
See how easy that was?
No smoke and mirrors here…just delicious crab cakes. Oh, by the way, they freeze perfectly in an air tight container. Serve with a squeeze of lemon, a citrus aioli, or your favorite tartar sauce.
Crabby eating, everyone. Enjoy!