Authentic crab cakes are made with jumbo lump blue crab meat and very little filler. They are lightly seasoned with Old Bay and Dijon mustard and binded with egg and mayonnaise.
Subtle spices bring out the natural flavor of jumbo lump crab meat. A pinch of garlic infused butter is the perfect finishing touch! Indulge in Gourmet Meals at Downtown Pensacola Restaurants.
While the star ingredient is obviously crab, there are a lot of other ingredients that make these tasty cakes. The breadcrumbs and egg act as a binder, along with some mustard, Worcestershire, lemon juice, garlic, and Old Bay seasoning to give them flavor and structure. Mayonnaise is used to add moisture and to keep the cakes together while cooking.
A good quality fresh (refrigerated) lump crab meat is a must for this recipe. This should be available in the seafood department at most grocery stores. Look for the kind that displays “jumbo lump” – this is the largest unbroken pieces of white meat from the body and swimming legs of the crab. It can be pricey, but a pound is enough to make five or six big, delicious crab cakes. If you cannot find fresh crab meat, look for the pasteurized canned variety in the clear plastic containers.
Once the dry ingredients are mixed together, carefully fold in the fresh crab meat. Use a spoon or rubber spatula to work gently to avoid breaking up the lumps too much. Then chill the mixture for 30 minutes or more – this helps to firm up the crab cakes before baking.
When the crab is chilled, carefully form the mixture into 5-6 large crab cakes on a lined baking sheet. Lightly spray the baking sheet with nonstick cooking spray if necessary to prevent sticking. Bake the crab cakes in a preheated oven until golden brown and hot, about 15 minutes or less depending on your oven.
These delicious crab cakes are a simple and satisfying meal when served with a green salad and a squeeze of lemon or tartar sauce. They also make a great appetizer or appetizer course before a larger seafood dinner. Leftover crab cakes can be stored in the refrigerator in an airtight container for 3-4 days. They can also be reheated in the microwave until warmed through. These tasty little gems also make a nice addition to your buffet table. Just be sure to serve them with plenty of napkins!
Preparation
When making crab cakes, it’s important to use a light hand when mixing the ingredients. This is especially true if you’re using jumbo lump crab meat, which can be easily broken apart by too much handling. It’s also worth the extra effort to make sure you have high quality, fresh ingredients. You want the best crab cake recipe possible!
There are a few different types of blue crab available, but jumbo lump is the best choice for this recipe. It’s larger chunks of fork-friendly, succulent meat give it a more gourmet texture. It can be expensive, but it’s worth the extra expense if you’re planning to serve the crab cakes at a dinner party or special occasion. Other grades of crab, such as special (which is slightly smaller) or backfin, can also be used, but they won’t have the same flavor and texture.
Once you’ve chosen your crab, you’ll need a few other ingredients to help it hold its shape and add flavor. Breadcrumbs and egg are essential, but many recipes also include mayonnaise or mustard to help bind the crab and keep it moist and juicy. The addition of herbs and spices can also add depth to the taste of the final dish.
If you’re preparing the recipe for a large group of people, it may be helpful to make the crab cakes in advance and refrigerate them. This will help them hold their shape while cooking and also ensure that they’re ready to go when you need them.
Before baking, lightly spray a baking sheet with nonstick cooking spray or line it with parchment paper. This will prevent the crab cakes from sticking while they’re cooking. It’s also a good idea to place a few ice cubes on the baking sheet before placing the crab cakes. This will keep the temperature in the oven from overheating and burning the bottoms of the crab cakes.
To prepare the jumbo lump crab cake, mix the crab meat, breadcrumbs, egg, mayonnaise, mustard, and herbs in a bowl. Whisk the ingredients together and gently combine them. Avoid over mixing, as the crab meat can easily break apart and become mushy.
Cooking
Crab cakes require very little filler to hold together, but they also must be carefully handled. Jumbo lump crab is expensive and you’d hate to ruin it by overworking it. This recipe uses just enough binders and egg to get the job done but not so much that they detract from the flavor or texture of the crab. This is a restaurant quality recipe that will be easy to make at home.
The first step is to preheat the oven and line a baking sheet with parchment paper or grease it. This will prevent the crab cakes from sticking when they are cooking and will make for a nice, crisp crust. Then, prepare the batter by mixing the ingredients in a large bowl. In order to get the best flavor out of your crab cakes it’s a good idea to toast the breadcrumbs in a dry pan over medium heat. This will give them a richer, nutty flavor.
Next, combine the garlic, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon zest and juice, parsley, salt and cracked pepper. You want the mixture to be nice and creamy so use a whisk to mix everything together. If the mixture is not well blended it will fall apart when cooked and you’ll have a mess on your hands.
Once everything is nicely combined gently fold in the crab meat and herbs. The crab should be finely broken up but don’t overwork it. If the mix is too soupy it will not stick together and you’ll have to fight to form individual jumbo lump crab cakes. Using a delicate hand is critical since you paid top dollar for your crab meat!
It’s also important to refrigerate the mixture before you start forming the cakes. This will allow the mix to set up and will keep the cakes from falling apart while you are trying to shape them into patties. You can even make the crab cake mix a few hours in advance as long as you don’t cook it before refrigerating.
Once the mixture is firm, scoop it out into about 24 jumbo lump crab cakes and arrange them on the prepared baking sheet. Then brush each one with melted butter and bake them for about 12-14 minutes. When they are finished, remove from the oven and serve immediately.
Serving
Crab cakes are best when served fresh, but can be reheated in the oven for just a few minutes until warmed through. They are the perfect appetizer, lunch or light dinner option. Try them with a side of lemon wedges for an added burst of flavor.
You’ll need the right crab meat for this recipe. Jumbo lump crab is ideal, but it can be pricey. Lump, Colossal or Special crab meat can also work, but will have a slightly different texture and less delicate flavor. Claw and back fin meat, which come from the swimmer fins, are okay as well, but won’t have the same sweet flavor of jumbo lump crab.
It’s important not to over-mix the crab meat, as this will ruin the texture. Instead, mix just enough to create a loose, sticky mixture that will hold together when formed into a patty. Once the patty is formed, chill it in the fridge to firm up before cooking.
If the mixture is still too liquidy, add a few more tablespoons of breadcrumbs or mayonnaise to firm it up. Adding these extra binders is a good way to keep the crab cake from falling apart while cooking.
Before you start cooking, line a baking sheet with parchment paper or a silicone baking mat. This will make clean-up much easier. Using your hands, scoop out a tablespoon of the mixture into an even mound. Use your fingers to pack it down, but don’t squeeze so tightly that the cake will crack. Set it on the baking sheet and repeat with the remaining mixture.
When all the crab cakes are formed, cover them with plastic wrap and refrigerate for 30 to 60 minutes (overnight is okay as well). Before you cook, preheat a skillet over medium-high heat. When the pan is glistening, add the crab cakes in batches, being careful not to overcrowd the skillet. Cooking them in batches will ensure that each one gets a good browning on both sides.
When cooked through, the jumbo lump crab cakes are ready to serve. They can be enjoyed on their own, or paired with salads, pasta, potato salad and other sides. They’re delicious with a drizzle of mustard sauce, or served with lemon wedges for an added punch of flavor.