What Makes the Perfect Crab Cake
I love shellfish, and I especially love Crab Cakes. Over the years I have made these crab cakes every way imaginable. Although the recipe has been the same, the way I cook them has always changed. Fortunately for all of you, I finally figured out the best way to make these so that every bite is filled with sweet, lumps of crab and hardly any filler or coating.
This recipe was handed down to me by my mother-in-law, and the only thing I changed was how I cooked the crab cakes. Fresh, lump crab is the key to this recipe. I usually use 1 Pound (16 Ounce Can) of Phillips Pasteurized Lump Crab meat. If you can’t find Phillips as long as you can get Lump Crab Meat you will be fine. Along with the Crab Meat the spices and wet ingredients are kept to a minimum. The reason for this is that I don’t want to overshadow the sweetness and taste of the Lump Crab Meat.
The rest of the ingredients you need are probably ones that you already have in your kitchen. Egg, Mayonnaise, Tabasco Sauce, Worcestershire Sauce, Lemon Juice, Dijon Mustard and Salt and Pepper finish off the crab mixture. Now comes the key to holding all of this rich and gooey mixture together-Saltine Crackers.
How to Make the Crab Cakes
Now I know a lot of you might be thinking there is no way the Crab Cakes can have Saltine Crackers in them and still be Keto and Low-Carb! Well actually, yes, they can. I only use 10-12 Saltine Crackers crumbled and mixed into the crab mixture. That is approximately 24 Grams of Carbohydrates in the total mixture. Divide this between 8-10 Crab Cakes and the amount of carbohydrates in each dollop of Crab Deliciousness is minimal.
The final trick to making these crab cakes crisp on the outside and tender and juicy on the inside is the Pork Panko Crumbs each one is rolled in before baking. Now mind you, these crab cakes are very wet when they are mixed together so my trick is to use an ice cream scoop or tablespoon to scoop them out and place them in the Pork Panko. These are not going to hold together like say, a piece of chicken while you are breading them, so you have to be gentle when breading them. If your mixture is too wet, then use my trick of the trade-hold the scoop of crab in your hand and pour a scoop of breading over the crab cake. It might sound unconventional, but the Pork Rind does bind to the mixture, and it covers each cake just enough to give it a slight crunch on the outside when baked in the oven.
And yes, I did say baked. Now mind you I have tried frying crab cakes in a frying pan, deep frying them, broiling them and finally baking them. In my opinion, baking is the easiest and allows the crab cakes to hold together while cooking. When the crab cakes are done baking in the oven they will be lightly browned on the outside and white and tender on the inside.
The Best and Easiest Crab Cake Recipe
- 1 16 Ounce Can Pasteurized Lump Crabmeat
- 1 Egg Beaten
- ½ Cup Mayonnaise
- 1 tsp Worcestershire Sauce
- 1 tsp Tabasco Sauce
- 1 tsp Lemon Juice
- 1 tsp Dijon Mustard
- 10-12 Saltine Crackers
- 1 Cup Pork Panko Crumbs
- 2 Tbsp Butter
- Open the container of crab and empty into a colander. Gently use your fingers and break apart the crab so you can check for any shell and drain off excess liquid. Be gentle when checking the crab meat so as not to break up the lumps of crab. Set aside.
- In a medium bowl, beat one egg.
- Add to the egg the Mayonnaise, Tabasco, Dijon, Worcestershire Sauce, Lemon Juice and a dash of salt and pepper. Mix until all ingredients are well blended.
- With a flat spatula fold the crab meat into the wet ingredients trying not to break up the lumps of crab too much. Fold just long enough to incorporate the crab into the egg mixture.
- With your hands squeeze the crackers to break them up then drop the cracker crumbs into the crab mixture. Mix once or twice then place the mixture into the refrigerator for a minimum one hour.
- When you are ready to bake the crab cakes, preheat your oven to 350 degrees and grease a cookie sheet.
- Pour the Pork Rind Panko into a small bowl or plate. Using an ice cream scoop or tablespoon, scoop out a spoonful of the crab mixture and place in the palm of your hand. With your other hand sprinkle the Pork Rinds on the crab cake. Switch hands and do the same with the bottom of the crab cake then place on the greased sheet pan.
- Continue this process until you are done and have successfully breaded 11-12 crab cakes. **If you are using this recipe as an appetizer, use a teaspoon and make smaller crab cakes.
- Place the sheet pan in the oven and bake for approximately 45 minutes. At this time melt two tablespoons of butter in a small bowl or cup and if you like, add a splash or two of lemon juice.
- Remove the sheet pan from the oven and switch your oven to broil. Meanwhile dab on to each crab cake a little of the butter/lemon mixture.
- Place the sheet pan back into the oven and broil for 3-5 minutes. Watch these closely so you don't burn them! Once they are browning on the top remove from the oven and serve with a side of your choice. Enjoy!