Crab cakes are the one food Trevor likes to eat out when we go to a nice fish restaurant. They’re hard to ‘get right’ at home. I’ve tried a few times and they are usually dry and tasteless.
Then I realized that not all crabmeat is equal. Having a really good quality, fresh lump crabmeat makes all the difference in the world when making crab cakes. Now you might be thinking, this is one of those ‘duh’ moments where I should say to myself ‘of course fresh is better’. Don’t ask me why this never occurred to me before, but now that it has, I’ll never go back.
Oh, and these crab cakes were far from dried out – they are moist and full of flavor. I like using unseasoned bread crumbs if buying store bought so I can flavor them the way I want. And if making them fresh, you’ll want them to be finely crumbled so they don’t compete with the lump meat.
Making these at home and having them be this good was a definite win!
Crab Cakes
Ingredients
- 1 pound very good quality crabmeat, shredded
- 2 tablespoons dry bread crumbs, fresh or store bought
- 1 tablespoon chopped fresh parsley
- Salt and pepper, to taste
- 1 egg
- 1 1/2 tablespoons mayonnaise
- 1/2 teaspoon ground dry mustard
- 1 dash hot pepper sauce
Directions
- Preheat oven broiler.
- Mix together crabmeat, bread crumbs, parsley, salt and pepper.
- Beat together egg, mayonnaise, hot sauce and mustard.
- Combine with other ingredients and mix well. Form into patties and place on a lightly greased broiler pan or baking sheet.
- Broil for 8-10 minutes, until lightly brown. Enjoy!
Season Generously 