I’ve tried quite a few recipes that turned out decent, but nothing that made me forget about crab cakes I’ve had at Phillip’s and other well-known seafood restaurants. So, I decided to create my own. After more attempts than I care to admit, the following recipe was called “the best I’ve ever made” from my wife/taste tester.
Notes:
I usually finish mine with another dusting of Old Bay seasoning. The amounts of Old Bay and Garlic can be altered to suite your tastes. The crab cakes can be baked, instead of fried, but I prefer the crust that frying adds. If you work in batches, you may need to add a little more olive oil to the skillet between batches.
Maryland Crab Cakes
Ingredients:
- 1 lb crab meat (any kind except claw, but lump works best)
- 20 Ritz crackers (crushed to bread crumb consistency)
- 1 egg
- ½ cup mayonnaise
- 2 tbsp Dijon mustard
- 2 tbsp Old Bay seasoning
- 2 cloves minced garlic (optional)
- 1 tbsp dried parsley
- 2 cups cole slaw salad mix (no dressing)
- ½ tartar sauce (homemade or store bought)
- 2 tbsp olive oil
- Juice of 1 lemon
Directions:
- Combine cole slaw mix and tartar sauce. Refrigerate in a sealed container until you are ready to serve.
- Combine the rest of the ingredients in a bowl except for the crackers and crab meat. Stir to combine.
- Gently fold in the crab meat.
- Add in the crushed crackers, and fold until completely combined.
- Heat a non-stick skillet over medium-high heat. Pour in the olive oil and roll it around the skillet to coat.
- Shape the crab mixture into rounds, like hamburgers. There should be enough to make 6-8 crab cakes.
- Place the crab cakes in the skillet, and allow an inch of space between them for flipping, working in batches if necessary.
- After 3-5 minutes, use a spatula to check the bottoms. When they feel solid (on the bottom) and start to brown, gently flip the crab cakes over.I use a second spatula on top to hold them together.
- Continue cooking until the bottom is browned, usually another 3-5 minutes. Repeat with any remaining crab mixture, if necessary.
- To serve, divide the tartar slaw mixture onto two or three plates, and create a flat base. Gently lift the crab cakes onto the plate, on top of the tartar slaw, and serve.