Let Them Eat Crab Cake

Mission Front Yard Leaves: completed. Mission Back Yard Leaves: I can’t bear to imagine or I’ll start crying and never stop.

But then crab cakes entered my mouth. I had forgotten the power of crab cakes and how with one bite they can erase any sign of depression, anxiety or general sadness due to leaf raking. I’ve made these cakes once before, and I remember the sticker shock when I purchased the pound of jumbo lump crab meat the recipe calls for. $20? For a CAN of MEAT? But I promise you, it is more worth it than you will ever imagine. You’ll remember the leaves you raked for 4 hours today and you’ll scoff at the price tag. I’m telling you, make these and then you will know. You will know the power I speak of.

Classic Maryland Crab Cakes:

What it took for 8 cakes:

*Recipe from Fine Cooking – followed verbatim. It’s crab cakes. I wasn’t about to experiment.

* 1 lb. jumbo lump crab meat (you can find them in cans)

* 1 large egg

* 1/4 cup mayo

* 1 1/2 tsp. dijon mustard

* 1 1/2 tsp. Old Bay seasoning

* 1 tsp. fresh lemon juice

* 1/2 tsp. Worcestershire sauce

* coarse salt

* 1 1/4 cup fresh breadcrumbs

* 1 Tbs. parsley, chopped

* 2 Tbs. unsalted butter

* 1 Tbs. olive oil

* lemon wedges for spritzing and serving

Drain the can of crab meat and dump it in a bowl. Sniff. YES, see? Worth it already.

In a smaller bowl, whisk together the egg, mayo, mustard, Old Bay, lemon juice, Worcestershire and pinch of salt. Pour mixture over the crab meat and using your fingers, break up the meat. Be careful not to overmix. Sprinkle the breadcrumbs and parsley over the crab mixture and again, with your fingers mix together, gently. You don’t want this to become mushy. Cover and refrigerate for 1 to 3 hours.

Shape the crab mixture into 8 cakes, about 1 inch in thickness. Heat the butter and oil in a medium non-stick skillet. Once the butter becomes foamy, add the cakes and start singing because you will die when the scent hits you. Cook until the underside becomes a nice dark brown, close to 5 minutes. Flip cakes gently and cook for another 4 to 5 minutes, on a lower heat. Serve with lemon wedges for spritzing and crusty italian bread if you feel like making a bruschetta out of the dinner. Take a bite. See? $20 is NOTHING.

* We paired this dish with a Sauvignon Blanc. There are no words.


One Response to Let Them Eat Crab Cake

  1. Robin Painter December 29, 2019 at 10:41 am #
    I don’t seem to be able to print this recipe.

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