Crab cakes are a staple on the East coast and come in many varieties
and flavors. Regardless of the recipe, the most important component is
the crab. If you are fortunate enough to have access to fresh seafood,
it makes the very best crab cake but if not, you can almost always find
good quality lump crab meat in the seafood section of your grocery
store. It ain't cheap but one pound will suffice for six nice sized crab
cakes and a dozen sliders.
But wait! There is more. Which part of the crab do you use? Here is the run down:
- Jumbo lump crab meat is harvested from the crab’s swimmer fin muscles. Why is it so expensive? Well each crab only has to fin muscles so there you go.
- A less expensive option but still a player is lump crab meat. This is the most popular meat used in crab cakes and comes from the body of the crab. It looks very similar to the jumbo lump crab meat but is smaller.
- Backfin sometimes called flake crab meat also comes from the crabs body. It is also combined with some lump crab meat. I used a 50/50 ratio of lump and backfin crab meat as it truly makes the best flaky crab cake.
- Lastly is the claw meat which you just should not use for crab cakes. It simply is not sweet enough to make the grade.
As for the type of crab? Marylanders swear by the blue crab for its buttery flavor and some prefer Dungeness. I personally do not think it makes that much of a difference. The real difference is the freshness of the meat.
1 pound fresh crab meat. Preferably fresh-picked or hand-picked as there are fewer shells.
2 large eggs
2 1/2 tablespoons Duke mayonnaise. It is just the best!
1 teaspoon Worcestershire sauce
1 teaspoon Traditional or Tomahawk Warriors Blend
1/4 teaspoon salt
2 tablespoons finely chopped fresh parsley
1/2 cup panko or breadcrumbs
Oil for cooking
Beat the eggs.
Combine the eggs, mayonnaise, Dijon mustard, Worcestershire, Warriors Blend, salt and parsley in a bowl.
Add the crab meat - do not separate it, lumpier is best. Also be sure to check the meat first to ensure there are no shells or cartilage.
Gently fold in the bread crumbs so as not to break up the crab.
Refrigerate the mixture for about half an hour. This will allow you to easily for the cakes without them falling apart.
Preheat a large nonstick pan to medium heat and coat with oil. When the oil is hot, carefully place the crab cakes in the pan and cook until golden brown, about 3 to 5 minutes.
Carefully flip the crab cakes and cook for 3 to 5 minutes additional minutes.
Serve with your favorite tartar sauce and enjoy!
Gently and slowly fold the ingredients together to keep all the
Before forming your crab cakes, refrigerate the mixture for about 30 minutes to make them easier to work with.
For the best crab cakes, use
fresh lump crab meat and Traditional Warriors Blend. The right ingredients truly makes all the difference.
NOTE: The crab cakes can be formed, covered, and refrigerated a day ahead of time before cooking.