A luxurious treat, sweet, crisp crab cakes can be made with lump or backfin crabmeat. Frying the crab cakes just before you plan to serve them will ensure that they don’t get soggy upon standing. Serve crab cakes with scrambled eggs, inside a crusty baguette, or with lemon wedges and Rémoulade Sauce (page 284).
Recipe information
Yield
makes 8 3-ounces cakes or 16 1 1/2-ounce cakes
Ingredients
Preparation
Step 1
Using a rubber spatula, combine the crabmeat, eggs, mayonnaise, Old Bay, pepper, Worcestershire sauce, and dry mustard in a large bowl. Gradually add the bread crumbs. The mixture should just bind together but not be too bready. You may not need to use all the crumbs. Refrigerate the mixture for 30 minutes.
Step 2
Using your hands, shape the mixture into eight 3-ounce or sixteen 1 1/2-ounce cakes (depending on your desire for larger or smaller crab cakes) and flatten them slightly.
Step 3
Pour the canola oil into a 10-inch skillet so that it reaches a depth of about 1/2 inch. Place the skillet over medium heat until it gets nice and hot. Gently place the crab cakes in the hot oil and cook for 4 to 5 minutes, until golden brown on the bottom. Turn and cook for another 3 to 4 minutes. Using a slotted spoon, remove the crab cakes to a paper towel–lined plate to drain. Serve immediately.
