January 19, 2011
Posted by Temma
My Gram loved to order crab cakes when we would go out to eat. Actually, it's probably more accurate to say that she loved to order crab cakes and then point out the shortcomings of the recipe used to make them. I always just shrugged and nodded, yes, too much filling, yes, there should be peppers in here, no, I don't like the seasoning in it either. She was never totally satisfied with the crab cakes served to her, and until I made her recipe, I never fully understood why.
My gram's crab cake recipe is awesome. A short list of ingredients, no overpowering spices, fast and simple to make, easy to freeze and just as good when thawed a week later for a lazy dinner. I could pile more praise on these things, but it's probably best that you just make them and see for yourself.
1LB Crab Meat
1/2 Cup Mayonnaise
1 TBSP Mustard (Dijon works well)
1 TBSP Worcestershire Sauce
1 TBSP Lemon Juice
1 TBSP Capers (chopped)
1 TBSP Green Pepper (grated) (optional)
Dash of Pepper Sauce (optional)
2 Slices dry white bread, crusts off*
Oil, for frying
*She doesn't have it written down, but she wants you to drop these in a food processor and make your own breadcrumbs. I did this the first time I made the crab cakes, and still had to supplement with extra breadcrumbs. The 2nd time, I just used the plain store bought bread crumbs, because I rarely have white bread around. Unless you have the bread laying around begging to be used up, just use store bought; it's easier and the difference is very minor.
Mix together all ingredients, except for the bread crumbs.
Spread breadcrumbs on a plate or tray.
Form the crab mixture into patties and roll in breadcrumbs.
Set aside. If you're going to freeze some of the crab cakes, now is the time to wrap them up and put them in the freezer.
Fry the crab cakes in hot oil until golden brown, approximately 2 minutes on each side.
Set aside on a paper towel and allow oil to drain.
To keep the crab cakes warm while you fry the whole batch, place them in a warm oven until ready to serve.
Pro tip: If you have a Costco membership, stock up on crab meat there. I'm thinking of making my 3rd batch of these later this afternoon.