I grew up eating seafood a lot, as is likely to happen when you grow up on a little spit of land between the Chesapeake Bay and the Atlantic Ocean. Steamed crabs are one of my favorite foods of all time, and that’s saying something because I love food. My husband, on the other hand, hails from Ohio – and if it isn’t fried catfish, he didn’t really eat it growing up. He cant stand the laborious process of picking crabs, but does love the end product.
When I’m craving crab, sometimes you just want a good crab cake. Here’s the thing about crab cakes… a good crab cake will be mostly crab with just a little bit of stuff to flavor and bind it. I am fortunate that I live in a place where getting fresh crab meat is easy, even though it can be pricey. I typically use backfin crab meat when I make crab cakes. Backfin is typically a mix of lump crabmeat that isn’t so “lump” and special. It’s usually significantly less expensive than lump, and I think it has a great flavor. A pound of crab meat usually yields me about 6-7 crabcakes, so this isn’t a budget friendly dish for a crowd, but does make a delicious special occasion dinner for your family.
Start with some crackers in a bag. I typically use about 15 Ritz crackers.
Take out some aggression and break them into crumbs. I usually use my hands, but a rolling pin works well.
Ahh crabmeat. It’s all I can do not to just eat it right out of the bowl! When you dump it into the bowl, run your fingers through it a bit just to check for any shell that may have made its way into the container.
Add your breadcrumbs to the crabmeat and toss it a bit to coat the crab with the cracker crumbs. This will help to absorb moisture.
In a separate bowl, beat one egg.
Add 1/4 cup of Mayo and 1 tbsp of stone ground mustard.
Whisk that together and add 1 tbsp of worcestershire sauce.
Sprinkle 1 teaspoon of Old Bay into the mixture.
Combine the binding to the crab meat and gently fold to coat but don’t overdo it!
I like to refrigerate the crab at this point and leave it be until I am ready to make the cakes. You can also make the cakes and then refrigerate. The choice is yours.
I use about 1/3 of a cup of crab meat for each cake.
When it comes to cooking, you have two options. Broil or fry. I prefer to pan fry them on a griddle pan in just a little bit of oil.
You can see, they aren’t swimming in oil, but you get an amazing crisp brown crust by pan frying.
I’m really trying to resist the urge to lick my computer screen right now. But that’s it. Simple. And so delicious!
- 1 lb backfin crabmeat
- 15 Ritz crackers
- 1 egg
- 1/4 cup mayonnaise
- 1 tbsp stone ground mustard
- 1 tbsp Worcestshire sauce
- 1 tsp Old Bay seasoning
- Crush Ritz crackers in a large ziplock bag.
- In large bowl, combine crabmeat and crackers.
- In separate bowl, beat one egg.
- To the egg, add mayo, mustard, Worcestershire, and Old Bay.
- Fold the wet mixture into the crabmeat until just coated.
- Refrigerate mixture for an hour.
- Form 1/3 cup of crabmeat into a cake.
- Pan fry until golden brown. Alternatively, you can broil the crab cakes until golden.