The flu has been in our home since December 26th and we were finally seeing a light at the end of the tunnel yesterday. Having mustered up enough energy to take down our Christmas decorations, we treated ourselves by picking up some nice fresh jumbo lump crab for crab cakes, and consumed them while binge watching the Marvelous Mrs. Maisel. Loved it and every bite!
Crab cakes are a staple in many restaurants along the Gulf Coast often appearing on brunch menus topped with a poached egg and hollandaise, and one of my top choices when dining out. I like to compare the chef preparations, and one of the best and tastiest can be found at Bud & Alley’s in Seaside.
Steamed, boiled, fried, in soup, or in a dip, we love our crab on the Gulf Coast! It is most important to use fresh jumbo lump crab when preparing this recipe, and I buy mine from local seafood purveyors like Destin Ice in Destin or Maria’s Seafood in Pensacola.
This is a simple recipe that can be jazzed up for brunch, or served on its own with a wedge of lemon or your favorite sauce. You can make the cakes smaller to feed eight, and easily double the recipe if you have company coming over to watch the National Championships tonight. Who will it be… Alabama or Georgia? At this point both teams are phenomenal, but Roll Tide will be shouted from our rooftop.
Jumbo Lump Crab Cakes
- 3 tablespoons butter
- 1 egg
- 1/2 teaspoon cayenne pepper
- 2 garlic cloves finely chopped
- 3 tablespoons small finely diced onion
- 1 pound lump crabmeat, no shells
- 3/4 cup fine plain or panko bread crumbs
- 3 tablespoons small finely diced celery
- 1/2 cup mayonnaise
- fresh lemon, juiced
- 1/2 teaspoon salt
- vegetable oil for frying
In a large skillet over high heat, melt 3 tablespoons butter. Add onion and celery, stirring well for about five minutes until tender. Add garlic and stir for two more minutes. Remove from heat and let cool. In a separate mixing bowl add salt, cayenne pepper, lemon juice and mayonnaise blending completely, and last fold in the breadcrumbs. Add to cooled vegetable mixture. Whisk egg and add to mixture. Gently fold the crabmeat into the mixture. Mold crab mixture into ½ cup cakes about 1 inch thick and place on sheet pan or plate lined with parchment paper.
Tip: I find putting the cakes into the refrigerator for 30 minutes to help with binding while cleaning my station to prepare for frying works well at this point, but not required.
In a deep skillet coat just the bottom of the pan with enough oil for a sear on each side of the crab cake. Heat oil to 375 degrees. Pan fry the cakes up to 5 minutes on each side or until lightly golden brown. Lay the cakes on a paper towel before plating with a lemon wedge and favorite sauce.