The secret to a crab cake is crab. The best crab cakes have almost nothing else in them except for spice and something to bind them together. The only crab to use is lump meat, not back fin and never imitation. Of course 100 percent lump crab meat is really expensive, hence most recipes have a good amount of filler to stretch out the crab.
My mother believes in less filler more crab and so we only have crab cakes on special occasions like Wednesday. (Hey, it is a really special day.) Below is her recipe.
Maryland Crab Cakes
- 1 lb lump crab meat
- 6 tbsp bread crumbs
- 4 tbsp mayo
- 1 1/2 tbsp chopped fresh tarragon
- 1 tsp mustard
- 1tsp Worcestershire sauce
- 3 dashes cayenne pepper sauce
- salt/pepper/Old Bay to taste
Mix everything except crab in large bowl. Add crab meat and mix well. Form into five cakes and place on baking tray dusted with cornmeal. Refrigerate for an hour. Over medium heat, heat enough olive oil to cover the bottom of a large frying pan. Dredge crab cakes in bread crumbs and fry until browned and done, flipping once, about six minutes a side.
Speaking of crabs: SportsGlutton had this great recipe recently for crab dip on pretzels as part of his NFL recipe series. If you haven’t been following along, go there and check it out. We’ve been following along even though the likelihood of actually seeing an NFL game on in our house is as slim as finding imitation crab in our freezer.