June 19th, 2012
I Love Crab Cakes!! It’s that time of the Year, Recipe, Easy
Where can I get good crab cakes in Delaware? I was asked that question a month ago. Did not even know what to tell her. Everyone has a special recipe…restaurants boasts that they have the best.
Jumbo lump vs. lump? At times your wallet will have a say on that question. Crab meat is expensive. It did not used to be, but it is now.
To me, there is nothing like the Maryland blue crab. There is such a sweetness to it; so delicious. The taste is unique. I love everything crab; love to pick crabs and truly love softshells the best.
I have been trying some of the crab cakes at the Delaware Beaches. They have all been different. Some better than others, but all equally good.
When I make crab cakes, I add a little bit of this and a little bit of that. It depends on my mood. At times I add Old Bay; others more lemon juice, or both.
The same with the cooking method. Some are sauteed in butter; I mean real butter. Others, are broiled. Such were the ones I fixed the other day.
This recipe is easy. It calls for 5 saltine crackers. There is a gluten allergy in my house, so I substituted the crackers for gluten free ones.
I Love Crab Cakes Recipe
1 pound Jumbo Lump or Lump crab meat
5 saltines (If eating gluten free, substitute with your favorite cracker.)
1 egg beaten
2 teaspoons dry mustard
2 teaspoons Dijon Mustard (I used Emeril’s because it is gluten free.)
1/4 teaspoon Old Bay Seasoning
Pepper to taste
A couple of dashes of Tabasco (optional)
2 tablespoons good quality mayonnaise (more, if desired). I make my own or use Duke’s.
1 1/2 teaspoon lemon juice
1 tablespoon of butter
A sprinkle of paprika
Turn the oven to Broil
Line a cookie with foil. I used non-stick foil, otherwise, oil it a bit.
Go through the crab meat carefully and discard any shells found. Make sure you do this gently because you want to preserve the crab lumps.
Add all the ingredients, except the butter and paprika.
If you like big crab cakes, then out of the pound, form 4 cakes. If you want slightly smaller ones, then form 6 cakes. At times you can squeeze one more cake.
You can sprinkle them with paprika and dot the crab cakes with the butter. Place them in the middle rack in the oven.
Depending on the size of the crab cake, it will take probably 8 to 10 minutes. But, it could take also a couple of minutes longer, depending on the oven. You just want a light crust on them.
Serve them with your favorite summer vegetables…..if local corn is available, then that would be my other side dish.
Enjoy and make them your own!!
Tags: Crab Cake Recipe, Crab Cakes, Easy, Gluten Free Crab Cake Recipe, gluten free recipe, I Love Crab Cakes, Maryland Crab Cakes, Recipe
