We haven't eaten crab cakes in a while so I decided to make them for my family.
Crab cakes filled with fresh crab meat, not filled with a lot of fillers or heavy mayonnaise to weigh it down. You taste the crab meat entirely. All the ingredients work nicely together to enhance the crab, not over powering it. It's totally meaty, moist and light enough to eat a second crab cake, as we all did.
We prefer to serve these crab cakes with a spicy sauce; but even a simple sauce will enhance their flavors. The sauces are easily made with staple ingredients we have on hand. Fresh lemon juice, horseradish, mayo and even Dijon were some of the ingredients used.
These are really wonderful to serve as appetizers, or even as the main course. We had 2 crab cakes each with a green salad as the side. It was a perfect light dinner for a perfect summer evening.
These crabs cakes turned out really good, the best we have ever eaten! They were as authentic as any Maryland crab cakes out there. My good friend Julie is a Maryland native, and she was so nice to pass her families recipe onto us. We're so glad she did, thanks Julie!
Here's a tip: We recommend that you make these crab cakes a day in advance. Place them on wax or parchment paper on a cookie sheet. Then cover them with a paper towel to absorb excess moisture, then again with aluminum foil and refrigerate.
Crab Cakes - Lightened!
- 1 pound jumbo lump or back fin lump crab meat (buy at local seafood market)
- 1/4 tsp. salt
- 1/4 tsp. fresh ground black pepper
- 1/8 tsp. Old Bay Seasonings
- 1 egg
- 1 tsp. Worcestershire sauce
- 3 Tbsp. mayonnaise
- 1 tsp. Dijon mustard
- 2 Tbsp. Italian seasoned bread crumbs or saltine crackers
- olive oil cooking spray
Horseradish Cream Sauce
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 Tbsp. bottled horseradish
Simple Cream Sauce
- 1/2 cup mayonnaise
- 2 Tbsp. ketchup
- 2 Tbsp. Dijon mustard
- 1 tsp. dry mustard
- 1 tsp. lemon juice
- salt and pepper to taste
For the crab cakes.
In a large bowl, using a fork to combine the crab meat with the next 8 ingredients. Gently fold mixture together until well combined. Being careful not to shred the crab meat.
Shape the crab mixture into 6 to 8 patties, about 3 tablespoons for each or less, depending on the size you want to make them.
Wrap a cookie sheet or broiler pan with aluminum foil. Spray lightly with cooking oil.
Place crab cakes on tray. Cover with paper towels and cover with aluminum foil, and refrigerate for about 2 hours. When ready to broil them, remove foil wrap and discard paper towel.
Preheat oven to Broiler and on high heat.
Place a dab of butter on top of each crab cake.
Broil for 15 to 20 minutes, until lightly golden brown.
For the cream sauces.
In a small bowl, whisk together all the ingredients from which sauce you prefer. Cover and chill until ready to serve. Serve crab cakes warm with some cream sauce on the side.
Yields: 6 to 8 servings