Note that cans of pasteurized lump crabmeat must be kept refrigerated until they are used. And that lump crabmeat is far superior to regular canned crabmeat that was cooked/boiled at a higher temperature.
Ingredients: (makes four large or six medium size crab cakes)
1, 16 oz. can of pasteurized lump crabmeat
1/2 cup of mayonnaise
1/2 cup of bread crumbs
½ tsp. of sea salt
½ tsp. of black pepper
1/2 cup of finely diced onion
1/2 cup of finely diced green pepper
1 extra large or jumbo egg
1/2 stick of butter, divided
Directions:
Some people like tartar sauce with crab cakes, so you might want to make that in advance with sweet relish (1/4 cup) and mayonnaise (1/2 cup), mixed. Heat aficionados can add 1/2 tsp. of Sriracha sauce to that mix. Set the tartar sauce aside.
Whisk the egg in a two quart bowl, then add the crabmeat and mix well. Add the salt, pepper, mayonnaise, diced onion and green pepper and mix well. Add the bread crumbs and mix thoroughly.
Melt 1/4 stick of butter in a large (12" diameter) non-stick skillet on medium heat. Coat the bottom of your spatula lightly with some of the melted butter.
Form four large or six medium patties with the crabmeat mixture by hand and place them well spaced from each other in the skillet. Flatten the patties slightly with the spatula to create flat top and bottom surfaces. They should be about 1/2" to 3/4" thick, depending on whether you make six or four crab cakes.
Sauté the crab cake patties for about five minutes on the first side on medium low to medium heat or until they have a rich golden surface color. Then melt the other 1/4 stick of butter in the skillet and flip the patties over with the spatula and again sauté until the second side is golden in color.
Serve and enjoy the crab cakes, and you surely will enjoy these perfect crab cakes. They are loaded with fine crabmeat instead of too many breadcrumbs or other fillers like you find in many restaurants.
Crab cakes go well with many other dishes. I like them with French fries and coleslaw. Recipes for both are in Food Nirvana.
Ice cold beer is a fine beverage to serve with crab cakes, or sodas for the young guests.
Variations:
Crab cake sandwiches are another great choice. Put the finished crab cakes on a plate in a warm 200ºF oven, then butter and grill the inside surfaces of a Big Marty’s® or similar sandwich bun (the ones with sesame seeds) for each sandwich, in the same skillet you used for making the crab cakes. Grill the buns on medium heat to a light golden brown. Serve the crab cakes and grilled buns with Iceberg lettuce leaves and your favorite tartar sauce.
If you are feeding more than two adults, consider frying some Virginia country ham (not Smithfield® ham), very thinly sliced, to accompany the crab, for the different taste sensations complement each other and result in pure pleasure. But don't make crab cakes. Heat all of the crab mixture gently in a skillet in the melted 1/2 stick of butter with a small amount (1 tsp.) of sugar added. Then serve scoops of the buttery, sweetened crabmeat, sprinkled lightly with paprika, over the thin slices of hot, fried country ham. Wow! The buttery, moist and sweet seafood taste vs. the drier, saltier ham taste is superb. And you definitely want French fries and coleslaw to round out that combination.
Where’s my Corona®?