Living in Maryland makes me a blue crab snob, for sure. Sadly, I can’t get crab cakes in most restaurants because they use bread for filler. Therefore, I created a gluten-free and dairy-free crab cake with just the right amount of Old Bay seasoning that is both moist and flaky, just the way I like it. As a condiment, I make my own cocktail sauce, which far surpasses anything in a bottle. Because my family loves crab, this recipe for 4 only fed 2 for dinner so you might want to double. Or make them smaller and use as an appetizer.
Preparation time: 10 minutes + 1 hour in refrigerator
Cooking time: 8-10 minutes per cake
Servings: 4 (8 cakes)
1 pound fresh LUMP CRAB (Maryland jumbo lump or backfin)
1 EGG, beaten
1/4 cup MAYONNAISE
1-1/2 teaspoon DIJON MUSTARD
1-1/2 teaspoon OLD BAY seasoning (or more to taste)
1 teaspoon WORCESTERSHIRE sauce
1 teaspoon LEMON JUICE
1/4 teaspoon KOSHER SALT
1/2 cup Italian style gluten-free BREAD CRUMBS
1 teaspoon parsley
1/2 cup VEGAN BUTTER
- DRAIN crab, if necessary, and PICK through for shells. Good quality jumbo lump should not have shells. Place cleaned crab meat in a bowl and set aside.
- In a large bowl, BEAT the egg, then WHISK together mayonnaise, mustard, Old Bay, Worcestershire sauce, lemon juice, and salt.
- FOLD in the crab meat gently, trying not to separate the lumps. Combine well.
- SPRINKLE the parsley and breadcrumbs over the crab mixture and mix gently but fully, once again trying not to break the lumps. Be careful not to mash them too much, you want the lumps to be whole.
- COVER the bowl with plastic wrap and refrigerate for at least 1 hour.
- With clean damp hands, FORM the chilled crab mixture into 8* cakes, about 3-inches wide by 1-inch thick. Place the formed cakes on a clean plate.
- Or make 12 2-inches wide by 1-inch thick cakes and serve as an appetizer
- HEAT a large skillet on medium-high heat. ADD butter and heat for about 2 minutes until the butter becomes frothy.
- ADD the cakes to the pan. (8 1-inch cakes should all fit into a 12-inch skillet.)
- FRY the crab cake on medium-high for about 4 minutes until golden brown then FLIP the cake and reduce heat to medium-low for another 4 minutes, until the other side is golden.
- SERVE cakes immediately with cocktail sauce (or tartar if you prefer).
- STORE leftovers in the refrigerator in an airtight container for 2 days.
Inspired by Classic Maryland Crab Cakes Recipe by Susie Middleton, Fine Cooking Issue 99