Someday I’ll figure out how to adjust the photo size in Tumblr. Sorry about that!
A note before you begin: because this recipe requires 1/2 beaten egg (annoying, I know), it may be easier to double this recipe, especially because this recipe makes only 6 crab cakes (which I will likely eat by myself in one sitting) (don’t judge). However, because the best jumbo lump crab can be really stinking expensive, doubling the recipe on a regular basis may be cost-prohibitive. Alternately, you could make something immediately after cooking this that requires at least 1/2 egg. (I’m going to mix up a turkey meatloaf tonight. More on that later!)
Recipe adapted from (don’t judge) the Chicken of the Sea crab cake recipe found on the container of crab I bought.
- 1 cup or 8 oz. jumbo lump crab meat (from the refrigerated section of the supermarket) (not the canned stuff in the canned section) (lump meat is okay but jumbo lump is by far the best)
- 1/2 beaten egg
- 1 T mayonnaise
- 1/2 tsp. prepared mustard (yellow or dijon)
- 1/2 tsp. Worcestershire sauce
- 1/2 tsp. dry mustard
- 1/2 tsp. seafood seasoning (i.e. Old Bay)
- 1/4 tsp. lemon juice
- 3/8 cup gluten-free breadcrumbs (I used Glutino corn-based crumbs - they are coarse in texture. For a consistency closer to a corn muffin, use same amount of masa harina/finely-ground corn flour)
- 1/4 cup chopped green spring onions/scallions (green parts only!)
- olive oil or oil for pan sautéing
- Combine all ingredients except for crab and breadcrumbs.
- Fold in crab.
- Add breadcrumbs, mixing gently.
- Scoop 1/4 cup of mixture; level off, and transfer scooped mixture to cutting board or plate. Gently flatten cake into a disk approx. 1/2-inch thick. Repeat for remaining mixture. **Important - to make cakes uniform, resist the temptation to use more than 1/4 cup of mixture per cake.
- Heat oil in large frying pan over medium heat. Use just enough oil to coat bottom of pan when hot.
- Transfer cakes to pan. Sauté until golden brown, about 7 minutes, without disturbing cakes.
- Flip once, and cook for another 7-ish minutes, until golden brown.
- Remove from pan. Let sit on paper towel for a minute if you would
Optional dipping sauce:
- Combine 1 T mayonnaise, 1 tsp dijon mustard, 1/2-1 T finely-chopped dill, and 1 T juice from pickle jar (don’t judge). Serve on top of or alongside cakes.
If you have any suggestions for other dipping sauce recipes, I’d love to hear them! I found a similar recipe for salmon cakes, which I may try sometime.
And now that I’ve finished tonight’s cakes and this recipe, I’m going to get on the elliptical machine to work them off!