Anything seafood is a wonderful thing to me.... Shrimp, clams, lobster, and of course the crab. Growing up in Atlanta, one thing that I've always hated is the fact that we are so far away from the ocean. This meant we had to drive hours to get to a beach, and that fresh seafood is not readily available. These are huge pains in my ass because I love the ocean....must be that whole Pisces thing(shoulder shrug). Plus I could eat seafood everyday of my life.
Over the years I've learned where to shop to get the best "fresh frozen" and how to use what's available to me. This works for shrimp and crab legs, but not the lump crab. That stuff is damn near $20 a pound and that's for the canned stuff. One day I was in the store and they had it on sale for $7... so I figured now is the time to bang out a crab cake. So my search for the perfect mix of seasoning, ingredients, and breading started.
I began with the stuff I liked and hated about crab cakes. I hate a bready ass crab cake. This is an insult to the crustation that gave their life and the person that is eating it. They are gummy, under-seasoned, and well....just damn nasty. I also hate a cake with miscellaneous stuff in them. This includes onions, peppers, or any other thing that folks put in them. Save that for you sauce. I also hate a fried cake. This take away from the natural sweetness of the meat. It puts in an additional flavor that shouldn't be there. Plus they are hard and crunchy. YUCK! God forbid you use imitation crab meat. You have failed before you even get started.
For me a good crab cake is light and airy. You can see the natural plumpness of the crab meat and hardly any breading. You definitely won't see any weird red or green stuff. Just crab in it's sweet simplicity. Only needing a squeeze of fresh lemon to make it grand.
After researching what I wanted and combining this with that....this is what I cam up with. It was a HUGE hit in my house.
Baked Crab Cakes
- 16 oz crab meat lump or claw if fresh is not available use the meat found in the refrigerated section of the seafood dept...DO NOT USE IMITATION OR CANNED FOUND ON THE SHELF
- 1/4 cup bread crumbs...Tip to follow
- 1 teaspoon dried parsley
- 1 teaspoon dried mustard(or 2 teaspoons spicy mustard)
- 1/8 teaspoon black pepper
- 2 teaspoons seafood seasoning (ie Old Bay**)
- 1 tablespoon mayonnaise...Not salad dressing
- 2 tablespoons melted butter
- 1 teaspoon Worcestershire sauce
- 2 large eggs
- 1 teaspoon baking powder
- Preheat oven to 375. Grease a baking sheet.
- Combine bread crumbs, baking powder, parsley, mustard powder(or substitution), pepper, and seafood seasoning....set this aside
- In a separate bowl mix mayonnaise, butter, Worcestershire, and egg until well blended
- Fold the crab meat into the egg/mayo mixture
- Fold the bread crumb mixture into the crab mixture
- Shape into the cakes apx 3/4 inch thick and 3 inches round
- Bake in preheated oven 7-10 mins.. then carefully flip over to bake an additional 5-7 mins.
***Bread Crumb Tip***
Although most people us the store bought dried bread crumbs, for this I make my own using wheat bread. Dried bread crumbs will soak up moisture that you will need to keep your cakes moist. Since fresh ones are moist, they soak up less liquid. Plus wheat bread is better for you.
***Mixing Tip***
DO NOT mix these like you are mixing cake batter. This will cause the crab meat to fall apart. Gently fold the ingredients together. I use a rubber spatula opposed to a spoon.
***Shaping Tip***
Although you can shape and bake these right after you complete the mixture, I suggest that you form your cakes, wrap them individually in wax paper, and refrigerate for about an hour. This will cool them down and prevent them from breaking.
**Old Bay is a registered trademark

