I used to make crab cakes using all kinds of herbs and vegetables for added flavor and texture, but the ultrasimple crab cakes Peter and I enjoyed on a recent trip to the Maryland shore convinced me that in this case, less is more. I don’t add much more to this dressed-down version than is needed to hold the cakes together, so the only time to make them is when crab is in season and at the peak of freshness.
Recipe information
Yield
makes 6 cakes / serves 3 to 6
Ingredients
Preparation
Step 1
Combine the crab, bread crumbs, mayonnaise, mustard, lemon juice, parsley, salt, black pepper, and cayenne and stir just to mix, leaving the crab in large, unbroken lumps. Form the mixture into six 3-inch patties. Refrigerate for about 1 hour, until firm.
Step 2
Heat the butter and olive oil in a large skillet over medium heat until sizzling hot (see Know-how, page 100). Add the crab cakes and cook for about 3 minutes per side, turning only once, until golden brown. Remove from the skillet, drain on a brown paper bag, and serve hot with lemon or lime wedges to squeeze over the cakes.
Simple Lump Crab Salad
Step 3
Place 1 pound fresh jumbo lump crabmeat in a medium bowl and pick through the meat to remove any remaining bits of shell, taking care not to break apart the large lumps in the process. Add the juice of 1 lime; 2 tablespoons chopped fresh mint; 2 tablespoons your favorite or Homemade Mayonnaise (page 280) or extra-virgin olive oil; 1 cored, seeded, and minced jalapeño pepper; and sea salt and freshly ground black pepper to taste. Stir gently to mix. Serve immediately or refrigerate in an airtight container until ready to serve, or for up to 2 days.
