Crab is my weakness, I love to pick out steamed Maryland blue crabs, love lump crab sautéed with shrimp and adore crab soup. Today I bring you a classic: the deluxe crabcake! We were on vacation in the Finger Lakes and as our bungalow had a full kitchen and gluten free seemed to be scarce, we made all our breakfasts and suppers. I got this big one lb. can of lump crab meat on sale at Valley Farm Market. Add some homemade gf bread crumbs (leftover French bread), eggs and a touch of seasoning; then wait patiently as the cakes brown and you will be rewarded with a big luscious crab cake. I skipped Worcestershire Sauce and Old Bay Seasoning but they are certainly traditional additions.
Chilling the crab mixture is critical to a good crab cake. It truly is vital.
We had crabcake sandwiches a day later for a delish quick picnic lunch under a tree at Niagara Falls. Schar’s gf ciabatta rolls were perfection after I smeared a dab of mayo mixed with Dijon mustard and a leaf of homegrown lettuce. A baggie of cold grapes completed our rapid yet relaxed repast.
Big and juicy crammed full. of lump crab meat! No preparation pictures: on vacation!
Angie’s Crab Cakes
1 lb. lump crab meat
2/3 cup gf bread crumbs
2-3 Tbsp. light mayonnaise
1 ½ tsp. best quality Dijon mustard
½ tsp. sea salt and ¼ tsp freshly ground black pepper
1/4 tsp garlic powder
1-2 Tbsp finely chopped red pepper (optional)
2-3 Tbsp finely chopped onion or green onion
1-2 Tbsp. finely chopped fresh parsley
Directions: Pick over crab meat for shells. Beat eggs in large bowl with a whisk until broken up. Add mayo, mustard, salt, black pepper, garlic, chopped pepper, parsley, and onion, Stir, add crab and crumbs, stir gently. Chill in fridge 30-60 minutes. Form into 5-6 large cakes. We did five big cakes! Add more crumbs if necessary. Place on a large plate, cover tightly and chill 30-60 minutes. Heat a 50-50 mixture of butter and mild olive oil or canola; enough to well coat a cast iron fry pan and slide the cakes gently in. Maybe 5 minutes a side; until golden brown.
Some serve with tarter sauce. We had ours with rice pilaf, corn on the cob and homegrown snap peas. Enjoy!