Best Crab Cake Recipe
What is a Maryland-style crab cake?
Maryland-style crab cakes are all about the meat like chunks of stark with white crab from blue crabs. The cakes are made with minimal ingredients.
What kind of crab do you use?
First, you have to prepare your wallet as crab is pricey, and depending on what you buy. The price is high not because of a shortage of crab but because of a lack of crab pickers. Crab can be classified into the following categories.
• Jumbo lump or colossal: It is very costly among all. These are large and unbroken pieces taken from the crab’s two most massive muscles. The parts are joined to the crab’s back swimming legs, should be removed.
• Lump or backfin lump crab: These types of crabs are slightly smaller pieces than others, but have the same flavor.
• Special: These are a special type of crabs that have smaller pieces of white meat obtained from the crab’s body.
• Claw meat: It can be obtained from the swimming fins of the crab is brownish, and it has a strong flavor.
How do you make and shape them?
Combine and mix the jumbo or lump crab with bread crumbs. Then, add an egg and mayonnaise as a binder and some seasonings of your choice.
Mix all the binding ingredients and seasonings, and then fold in the crab. You can use a spatula to mix it, so you do not break any of the crab pieces.
You can use an ice cream scoop to make the cake. Place scoops of crab mixture on a baking sheet and press down slightly. Chill the dough 30 min to 60 min before cooking.
Best Crab Cake in Maryland
Makes: 8 crab cakes
Preparation time: 45 minutes
Total time: 1 hour and 10 minutes
- 1 egg, beaten
- 2 teaspoons (or to taste) of Old Bay seasoning
- 1 tablespoon of Dijon mustard
- 1 tablespoon of lemon juice
- 1 pound of lump crab meat or a mix of lump,
- special or backfin and claw meat, with any cartilage, removed
- ½ cup of finely crushed saltines or panko bread crumbs ¼ cup of reduced-fat mayonnaise
- 2 tablespoons of chopped chives or green onion
- ¼ teaspoon of sea salt
Oil for frying the crab cakes
- 1 medium-sized ripe avocado, halved, pitted
- 1 tablespoon of fresh lime juice
- 1⁄3 cup of chopped cilantro
- 1 small garlic clove, peel it
- CILANTRO BUTTER SAUCE
- 2 tablespoons of Fresh chopped cilantro
- 1⁄3 cup of white wine vinegar
- ¼ cup of butter, cut into pieces
- 1 large-sized Roma tomato, skinned, seeded, diced
- Salt and pepper to your taste
- Take a large pot and place the crab in it and gently fold in the crushed saltines or panko. Take another bowl, mix all ingredients egg, mayonnaise, lemon juice, chives, Old Bay, Dijon, and then sea salt. Fold this into the crab, and taking care not to break up the lumps of crab. If the mixture is losing its shape, you can add a bit more mayonnaise and crumbs. It will help to bind it.
- Shape the mixture into eight patties. Place on a plate and then cover with plastic wrap. Chill for at least 60 minutes.
- At the same time, you can make the sauces if you want to use them. For making the Avocado Aioli: Place the avocado, garlic, and lime juice in a blender for mixing. Blend until it becomes a smooth mixture. You can add more lime juice or water if the dough is not stable. It should be the consistency of yogurt. Mix and stir it in the cilantro and place aside.
- For making the Cilantro Butter sauce: Take a small saucepan and boil the vinegar until it reduced by half. Then, remove from the heat and stir it in the butter pieces until it is incorporated. Mix it in the cilantro, salt, diced tomato, and pepper to your taste. Place aside.
- To make the crab cakes: Take a large skillet and then heat a few tablespoons of canola oil at medium temperature. Add four crab cakes in a skillet and cook 3 to 4 min or until it becomes brown on every side.
- For serving, you can top crab cakes with Avocado Aioli and Cilantro Butter sauce. Serve it warm with mixed greens, if it is desired.
242 calories (58% from fat), 16 grams is fat (5 grams sat. fat), 11 grams are carbohydrates, 15 grams is protein, 631 mg sodium, 87 mg is cholesterol, 2 grams fiber