Have You Tried Crab Cake?

Crab cake sandwiches were a standard dish served at my café, Café Marmalade, every Friday for over 15 years. We served the crab as a sandwich, not as a cake, but between two dense pieces of bread. It was so good that I’m not even kidding; it was practically the only sandwich served on Fridays. This sandwich was so popular that orders would come in early throughout the week, and it was always sold out before lunch. This recipe is very similar to my tasty crab sandwich recipe. But of course, since the crab is formed into cakes, it needs some eggs and breadcrumbs to hold it together. 

What Kind of Crab Meat Should I Use?

I think it is essential to use fresh crab rather than imitation. Fresh meat helps highlight the flavors of the dish. When shopping, try to get fresh jumbo lump crab. It comes in fresh, large chunks that taste delicious. You can also use canned ones if you can’t find fresh ones. It can be found anywhere, and it is also less expensive. When buying blue crab, you can also buy backfin or claw meat. 

Tips for The Best Crab Cake  

  • Keep the patties properly formed – It is essential to keep the mixture in the fridge for an hour to let the bread crumb absorb all the moisture so the crab cake will hold its shape and not fall apart.  
  • Add roasted garlic – I love the flavor of roasted garlic; if you plan ahead of time, I think it’s worth the extra mile to roast some and use it in this recipe.  However, if you don’t have time, use one minced garlic clove instead. 

The Sauce 

The key to serving this delicious entrée is to find the right sauce to go along with it. Common sauces served with include tartar sauce, cocktail sauce, remoulade, or even chipotle sauce. My personal favorite is to serve it with a homemade tartar sauce made primarily with mayonnaise and Dijon mustard, but you can use whatever sauce you prefer. 

How to Serve these Cakes?

Crab cakes can be enjoyed as a snack, appetizer, or even entrée. You can serve it with other seafood, such as grilled fish, or add a side of coleslaw and mashed potatoes. In Maryland, many people serve these cakes with shrimp boiled and corn on the cob. 

Reviews

Ingredients:

Adjust Servings
1 lb. crab meat
2 tablespoons mayonnaise
2 teaspoons Dijon mustard
1 tablespoon Worcester sauce
2 eggs
1 teaspoon old bay seasoning
½ cup plain breadcrumbs or panko
1 lemon zest and its juice
2 tablespoons chopped Italian parsley
1 small jalapeno (chopped fine)
1 small shallot (diced fine)
5 roasted garlic cloves minced (optional)
½ teaspoon salt
¼ teaspoon black pepper
¼ cup vegetable oil
Tartar sauce (whisk all the ingredients in one bowl and keep in the fridge until ready to use)
1 cup mayonnaise
2 teaspoons Dijon mustard
1 lemon zest and half of lemon juice
½ teaspoon old bay seasoning
1 tablespoon chopped Italian parsley
½ shallots (diced, finely)
¼ teaspoon paprika
3 cloves garlic (roasted and minced)

Directions

1.
Combine all ingredients in a medium-sized bowl and fold until it comes together.
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2.
Try not to break any large pieces of crab meat.
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3.
Shape into nine cakes, about 2.5 oz each, or make six larger ones and place them on small baking sheets covered with parchment paper. Keep in the refrigerator for an hour, letting all the goodness come together.
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4.
Preheat a large nonstick skillet over medium heat; add the vegetable oil. When the oil is hot, place the crab cakes in the pan and cook until golden brown for about 3 minutes per side.
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5.
Serve the crab cakes warm with tartar sauce. Enjoy
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Notes
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