Crab cakes are a simple yet DELICIOUS recipe. The most time consuming part is cleaning the crab. Here is how I make crab cakes:
|This is Marvin the Crab and all the ingredients|
You can buy one whole crab that is either live or previously cooked. I always like to buy mine live whenever possible to ensure that the crab is freshly boiled. If you buy a crab live, bring a pot of water to a boil, add some salt and boil for 15-20 minutes. Once the crab is cooked, its time to clean!
|Marvin after the boil|
The five basic ingredients I put in my crab cakes are:
1/2 cup to 1 cup of bread crumbs - the amount of bread crumbs depends on how much crab you have
1/2 cup chopped green onion
1/4 onion pureed (or chopped)
Salt, pepper and Old Bays Seasoning to taste
On the side in their own bowls:
1 beaten egg
1 cup bread crumbs
Crab Cake Sauce:
1/2 cup of mayonnaise
1 tblsp of rice vinegar
A few pinches of garlic powder, pepper and salt
1 tsp of tapatio
A squeeze of a lemon slice
In a bowl with your crab meat add the egg, 1/2 cup of bread crumbs (add more if needed to hold the patties together), almost all of the green onion (leave some for garnishing), and the onion. Get your hands dirty and mix it all together. You can season with salt, pepper and Old Bays. Your mixture will be ready to become crab cakes once the consistency is at the point where it does not crumble apart.
Heat a skillet on medium heat with a couple swirls of cooking oil. Make crab patties that are a little smaller than the size of your palm and about 3/4 of an inch thick. Dip the patty in the egg, plop in in the bread crumbs, then drop it in the pan. Cook the patties until they are golden brown on each side.
The crab cake sauce is something that I am always adjusting. If you feel like a little something more needs to be added to it, go for it. The recipe above is a combination of things I throw together as a base, then I add to it to make the flavors where I want them. I on occasion will toss in some sour cream too. Please, be creative =) Add a dollop of the sauce to the top of each crab cake, use the leftover green onions as a garnish and enjoy!
With the crab cakes I had some wonderful Grooner, a playful take on gruner veltliner, which paired together stunningly well. It was a pairing that literally made me stop stuffing my face to savor the flavors of the crab cake with the wine. I highly suggest each and every one of you try the pair so you can also be hypnotized by the two.