One of my best memories with my Pop Pop (my father’s father) was hanging out at the beach all day, then sitting down to a big dinner at his house with his fresh Maryland crab cakes, feeling exhausted and sunburned and smelling like the ocean. Summer always reminds me of this food, and as our North Carolina trip nears, I wanted to perfect Pop Pop’s recipe so that I can recreate this memory for my kids (and our friends).
The most important thing to remember when making crab cakes is to make the crab the star. Too many restaurants add tons and tons of other stuff to their crab cakes, making them mushy and frankly, disgusting. The key is, less is more. More crab meat, less other stuff. Keep it simple, because fresh crab is a real treat all by itself. Hope you enjoy!
P.s.- The below recipe makes about 4 cakes, enough to feed two people. We always double the recipe. A lot of crab comes in two-pound containers anyway.
- 1 lb lump or backfin crab meat
- 1 egg
- 1 Tbsp mayonaise or veganaise (which I swear tastes so much better than regular mayo)
- 1/2 tsp sea salt
- dash of pepper
- dash of cayenne
- 1/2 tsp dry mustard
- 1 Tbsp fresh parsley, chopped
- 2 shakes worcestershire sauce
- 12 Ritz crackers, crushed
- 1/2 cup panko bread crumbs (or 12 more crushed Ritz crackers)
- 1 tsp of your favorite seafood seasoning (we like the Whole Foods brand San Francisco Bay seasoning)
Combine the top ingredients by hand, then form crab cakes (as large or small as you like). Allow to chill for an hour or two.
Heat olive oil or canola oil in a pan. Coat crab cakes in the panko or cracker crumbs + seafood seasoning. Once oil is hot, cook crab cakes until golden brown on each side, taking care when turning them. Serve with a generous wedge of lemon and corn on the cob, of course!