We are in the thick of it. The months that end in “R” I mean. September started us off with a bang and now, in the throws of early October, it’s time to get down to it. Of course I speak of crab season. Living in the land of plenty that we locals like to call “Oregon,” we have it all. Organic produce coming out of our ears, pear trees that have borne fruit for more than a 100 years, vineyards that are giving Napa a run for their money, and I haven’t even mentioned the coast. We are 90 minutes from the tides, pines, cliffs, and grandeur that is the Pacific Northwest coast, so we wait for the months that end in “R” with great anticipation.
Now, there isn’t much that you can do with crab that is bad. I mean, we are talking about crab here. But if you are going to make a crab cake, you have got to make it right. Don’t waste that succulent flavor of stunning crustacean filler and spices and herbs. The simpler the better, I mean you have to treat it right; let the crab shine through. Lucky for you this one time I dated a guy who grew up in Maryland. Anytime we would visit his home-state I would wake in the morning to the question, “what would you like to eat?” I would always respond the same way; no matter what meal it referred too, I would like crab cakes please!” I give you, my loyal readers, my stunningly simple, crab cake recipe.
You Will Need
- 1 pound jumbo lump crab meat, if you want cakes to die for make it fresh!
- 20 saltine crackers, crushed into crumbs
- 1/4 cup (55 grams or 2 ounces) mayonnaise
- 1 large egg
- 1/4 cup high heat oil
- 1 teaspoon Worcestershire
- 1 teaspoon hot sauce
- 1 tablespoon butter
- Lemon wedges, for serving
- Toss the cracker crumbs and crabmeat together gently
- Whisk the mayonnaise, egg, and add to crab mixture
- Toss gently keeping crab pieces as large as possible
- Refrigerate for 30 minutes
- Heat the broiler
- Gently press crab into patties
- Place the crab cakes gently onto a lightly buttered rimmed baking sheet
- Broil for 5 minutes or until golden brown
- Serve with your favorite sauce or just with lemon