This Valentine’s Day serve up crab cakes that are the real deal—no fussy stuff, no flavor disguises. Just pure, sweet crab meat, and lots of it. You add in just enough egg and fresh bread crumbs to bind the crabmeat together. White sandwich bread yields the absolute best cakes—soft and flaky at the same time. Use just enough Old Bay seasoning to give a hint of its presence or it will overpower the crab.
What You Need:
(Makes: 4 servings)
1 lb. of jumbo lump crabmeat, fresh or pasteurized
1 large egg
1/4 cup of mayonnaise
1 & 1/2 teaspoons of Dijon mustard
1 & 1/2 teaspoons Old Bay seasoning
1 teaspoon of fresh lemon juice
1/2 teaspoon of Worcestershire sauce
1/4 teaspoon of kosher salt
1 & 1/4 cups of fresh breadcrumbs (from soft white sandwich bread)
1 tablespoon of chopped fresh flat-leaf parsley
2 tablespoons of unsalted butter
1 tablespoons of olive oil
Lemon wedges for serving
What to Do:
STEP 1) Drain the crabmeat, if necessary, and pick through it for shells (jumbo lump will not have shells). Put the crab in a medium mixing bowl and set aside.
STEP 2) In a small bowl, whisk the egg, mayonnaise, mustard, Old Bay seasoning, lemon juice, Worcestershire sauce, and 1/4 teaspoon of salt. Scrape the mixture over the crab and mix gently until well combined. Gently break up the lumps with your fingers but do not over mix.
STEP 3) Sprinkle the breadcrumbs and the parsley over the mixture, and mix them in thoroughly but gently; try not to turn the mixture into a mash—it should still be somewhat loose. Cover with plastic wrap and refrigerate for 1 to 3 hours.
STEP 4) Shape the crab mixture into 8 cakes about 1 inch thick. In a 12-inch nonstick skillet, heat the butter with the olive oil over medium heat. When the butter is frothy, add the cakes to the pan (8 should fit comfortably). Cook until dark golden brown on the underside, about 4 minutes. Flip the cakes, reduce the heat to medium low, and continue cooking until the other side is well browned, 4 to 5 minutes. Serve with lemon wedges on the side for squeezing over the cakes.
STEP 5) Enjoy!
Top your crab, shrimp, lobster, salmon dishes, or seafood po' boy sandwiches with this wonderful cold sauce that has its origins in France and was then popularized in New Orleans.
What You Need:
(Makes: about 1 & 1/2 cups)
1 & 1/4 cups of mayonnaise
1/4 cup of mustard (Creole mustard if possible)
1 tablespoon of sweet paprika
1-2 teaspoons of Cajun or Creole seasoning
2 teaspoons of prepared horseradish
1 teaspoon of pickle juice (dill or sweet, your preference)
1 teaspoon of hot sauce
1 large clove garlic, minced and smashed
What to Do:
STEP 1) Mix all the ingredients together in a medium bowl. The remoulade is better if left for a few hours to let the flavors meld. Keep refrigerated.
*Note: If you don't have any pickle juice on hand, use a little lemon juice or vinegar.