Crab Cakes
Food
Audio By Carbonatix
By Aimee McCullough, editor in chief
Crab cakes
**makes 8 cakes**
Ingredients:
- 1 pound jumbo lump crab meat
- 2 eggs, beaten
- 1 celery rib, minced
- 1/4 cup mayonnaise
- 2 tablespoon freshly squeezed lemon juice
- 1 1/2 teaspoon Old Bay seasoning
- 1 teaspoon Dijon mustard
- 1 teaspoon whole grain mustard
- 2 tsp Worcestershire sauce
- 1/2 cup panko breadcrumbs
- 1/2 tsp salt
- 1/4 tsp freshly cracked pepper
- Neutral oil, for frying
- Lemon slices, for garnish
A few notes on making this:
- Buy refrigerated fresh crab meat from the seafood section of your grocery store—avoid using canned crab.
- A fish spatula definitely makes flipping crabcakes much easier.
- Try not to mix or handle the crabcakes too much—they will fall apart.
- The crab mixture can be made ahead and refrigerated until you’re ready to fry them.
Directions:
- Place the crab meat in a large bowl and pick through it to make sure there are no pieces of shell.
- Flake gently with fork to break up larger pieces, if necessary—a few bigger chunks are ok.
- Beat eggs and add to crabmeat, stirring gently to combine.
- Add the celery, mayonnaise, lemon juice, Old Bay, Worcestershire, mustard, and panko, and gently mix again, until just combined.
- Cover and refrigerate the mixture for 15-30 minutes. If you want to make ahead, you can place mixture overnight in the fridge.
- When you’re ready to fry, divide the crab mixture into 8 round patties. You can use your hands, but using a scoop is also helpful to shape them. They should be about 3 inches in diameter.
- Set a medium size skillet over medium heat, and add enough oil to reach a ¼-inch depth.
- When the oil is between 350°F and 375°F, gently place the crab cakes in to fry, 2-3 at a time as to avoid crowding the skillet. (You can use a thermometer to test oil temp or watch for oil to glisten.)
- Add the first round to the pan and cook for 3 to 4 minutes per side, until the crust is golden brown. Try to move the crab cakes as little as possible as they are delicate.
- Flip carefully, using a fish spatula in one hand and a slotted metal spoon in the other.
- When the crab cakes are done, remove them to a plate lined with paper towels.
- Repeat with the remaining crab cakes. Serve immediately with lemon wedges
