Classic Crab Cakes

Classic Crab Cakes

So here are the directions for making the delicious, classic crab cakes…

Making the soft breadcrumbs for classic crab cakes

Trim the crusts from 5 slices of bread.  1 slice of dried bread yields ¼ cup of fine dry breadcrumbs.  Tear into pieces and place in your food processor. Pulse just until coarse crumbs form. 

Be careful you don’t over process. Since the bread is soft and not toasted it can turn into a clump if you over process it. 

Cut chives to measure 1 tablespoon.

In a small bowl, whisk the egg, 1/4 cup mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon Old Bay seasoning, 1 teaspoon fresh lemon juice, 1/2 teaspoon Worcestershire sauce, and 1/4 teaspoon salt.

Whisk until the mixture is smooth.

Drain the crabmeat, if necessary, and pick through for shells. Gently fold the crab into the egg mixture until well combined.

Fold in the breadcrumbs and chives being careful not to over mix. (it should still be somewhat loose).

Shape the crab mixture into 8 cakes about 1 inch thick. 

Cover with plastic wrap and refrigerate for 1 to 3 hours.

Pan frying the classic crab cakes

In a 12-inch nonstick skillet, heat the butter with the olive oil over medium heat. Cook the crab cakes until dark golden brown on the underside, about 4 minutes.

Flip the cakes, reduce the heat to medium low, and continue cooking until the other side is well browned, 4 to 5 minutes. Serve with lemon wedges on the side for squeezing over the cakes.

Tartar Sauce for classic Crab cakes

You can make a very simple tartar sauce to serve with your crab cakes. The easiest is to simply stir together some mayo, pickle relish and a splash of lemon juice. You can kick it up by adding capers, Dijon mustard, chopped shallots and scallions, and Tabasco hot sauce if you want. Stir together the following ingredients and add additional ingredients as you like.

• 1/2 cup mayonnaise
• 1 tablespoon sweet pickle relish
• 1 teaspoon lemon juice 

Classic Crab Cakes

PRINT RECIPE

Serves four (2 crab cakes per serving)

INGREDIENTS:

• 1 lb. jumbo lump or backfin lump crabmeat, fresh or pasteurized
• 1 large egg
• 1/4 cup mayonnaise
• 1 tsp. Dijon mustard
• 1 tsp. Old Bay seasoning
• 1 tsp. fresh lemon juice
• 1/2 tsp. Worcestershire sauce
• 1/4 tsp salt
• 1-1/4 cups fresh breadcrumbs
• 1 Tbs. chopped fresh chives or parsley
• 1-2 Tbs. unsalted butter
• 1 Tbs. olive oil
• Lemon wedges for serving

DIRECTIONS:
Drain the crabmeat, if necessary, and pick through for shells.

In a small bowl, whisk the egg, mayonnaise, mustard, Old Bay seasoning, lemon juice, Worcestershire sauce, and salt. Gently fold in crab until well combined.

Fold in the breadcrumbs and chives being careful not to over mix. (it should still be somewhat loose)

Shape the crab mixture into 8 cakes about 1 inch thick. 

Cover with plastic wrap and refrigerate for 1 to 3 hours.

In a 12-inch nonstick skillet, heat the butter with the olive oil over medium heat. Cook until dark golden brown on the underside, about 4 minutes.

Flip the cakes, reduce the heat to medium low, and continue cooking until the other side is well browned, 4 to 5 minutes. Serve with lemon wedges on the side for squeezing over the cakes.

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