Outside of steamed crabs, crab cakes are my favorite way to enjoy that tasty crustacean. However, so many recipes want to complicate something that is pure in its simplest form. And for the love of Old Bay, no fillers!
Software
· 1 lb. lump crab meat (or jumbo lump, see variants)
· ½ c. Panko
· ½ c. mayo (Duke’s is my choice but go with something good)
· 1 egg
· 1 T. Old Bay (plus some extra for the outer layer)
· Yes, that’s it.
Method
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In a large bowl, mix the crab, Panko, mayo, egg and Old Bay by using your hands. Hand mixing helps keep the larger pieces of crab together. Plus, your hands smell great after you are done.
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Make four patties about equal sized and place them on a plate or tray. Sprinkle Old Bay on the top, then flip and dash a little more on the other side.
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Allow the patties to rest while setting the oven to broil at high.
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On a broiler safe pan, slide the patties on the pan and place under the broiler. You want to make sure you have about 4-6 inches between the tops of the crab cakes and the broiler.
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Cook for 7 minutes or until golden brown, then flip and cook for another 7 minutes or until golden brown.
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Enjoy.
Variants
I have done different things with crab cakes, adding diced red peppers, corn and onion to give it a different flavor and texture. But, when I just want a good crab cake with as little filler as possible, this is the recipe. If you use jumbo lump crab meat, the flavor of the crab will be a bit more pronounced. Don’t mess around with other spices. Old Bay from McCormick’s Spices is all you need. Accept no substitutes (unless you can’t find Old Bay, then you should move to a place that has it).
