I love serving fresh seafood dishes all year long. Everyone will want to know your secret to making these perfect crab cakes!
Let’s uncover one important secret to a great crab cake: using the right crabmeat. Crabmeat options include Colossal Lump, Jumbo Lump, Backfin, Special and Claw.
Colossal Lump has the same delicate flavor found in Jumbo Lump, but it comes from larger crabs, and I find that the pieces are too large for crab cakes. Special and Backfin crabmeat consist of small or broken pieces of white crabmeat, which are okay in a pinch, but you’ll miss out on the large, succulent bites you get with the Lump variety. Claw meat is a stronger-flavored, dark crabmeat best for dishes where the crab flavor must stand up to a heavy sauce but isn’t the star of the show.
For this recipe, I use Jumbo Lump crabmeat. Its perfect size lets you go light on filler to make your crab cakes all about that sweet crabmeat taste.
Brian’s Crab Cake
- 10 oz jumbo lump crabmeat, cooked
- 2 Tbsp celery, minced
- 1 Tbsp yellow onion, minced
- 1 Tbsp Italian parsley, chopped
- ½ cup mayonnaise
- 1 tsp Dijon mustard
- 1 tsp lemon juice, freshly squeezed
- Salt and white pepper to taste
- 5 oz Panko bread crumbs, plus more to bread the outside
- Combine all ingredients except crabmeat and bread crumbs in a large mixing bowl
- Add the bread crumbs, then gently incorporate the crabmeat into the mixture
- Refrigerate for 30 minutes to firm
- Shape into 2 or 3 oz crab cakes, roll in additional bread crumbs (optional) and pan-fry in olive oil until heated through
These are delicious with tartar sauce. In the restaurants, we add a kick to our tartar with a little jalapeño!