Does anybody else feel like summer is winding down already?
I have to say, this summer has not been successful has far as the “regular” summer activities go.
I haven’t been into a body of water; ocean, lake, river. And I haven’t done any outside physical activity like hiking.
I am really sucking in the summer department.
There are about a million other things that scream summer time to me, and one of them is the quintessential crab cake!
I posted on my Instagram Story a few weeks ago, taking you all through the quick process of making these babies and received so many question on how to make them.
Now, I have to say…living in Boston now makes me a New Englander, but after going up and down the coast and trying multiple crab cakes, my favorite has def been the Maryland Crab Cake.
Always light, moist, full of flavor, but more importantly, FULL OF CRAB.
I can’t fucking stand a crab cake weighed down in mayo and additions like red bell pepper. Rude.
Let the crab cake speak for itself!
I like to start my cakes out with 100% lump crab meat. Lump crab meat usually consists of lump and special grade crab meat. The mixture is a perfect consistency for making crab cakes, dips, salad, etc. If you are able to find 100% pure lump meat without any other additions, I would go with that.
Also, I like to use a combination of mayo and sour cream to give the cake a moist, but rich consistency.
Finally, I like to top off my cakes with a lemon aioli and fresh herbs to set the crispy cake off.
The last ingredient that makes the cakes….
OLD BAY, OLD, BAY oh and more OLD BAY!!
A crab cake without Old Bay is blasphemy! The saltiness mixed with their spice blend is très amazing.
Now bust out your lemon wedges and get ready to eat up!
Xx
K
| Servings |
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- 2 lbs. lump crab meat
- 1/4 cup mayo
- 1/4 cup sour cream
- 2 tbsp. Old Bay Seasoning
- 1 tbsp. mustard of choice
- 1 tbsp. Worcestershire sauce
- 1 tsp. cayenne pepper
- 1 egg
- 20 saltine crackers
- 1 lemon rind grated
- Oil for cooking
- 1 cup mayo
- 1 lemon juiced
- 2 tbsp. horseradish
- 2 tbsp. paprika
- 1/8 cup parsley chopped fine
- 1/8 cup chives chopped fine
- Salt and pepper to tast
Ingredients
For the Crab Cakes:
For the Lemon Aioli:
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- Combine all wet ingredients and spices. Fold to combine.
- In a Ziploc bag place the saltine crackers inside and smash with fist of hand until crumbs are made.
- In a bowl add crab meat and saltine crackers. Fold to combine.
- Add dry ingredients to wet and fold in.
- Refrigerate for a minimum of 1 hour.
- Remove and roll in to 1/3 cup sized balls. Smoosh down slightly in the middle with thumb.
- Add oil to a hot cast iron. Add enough oil in the pan to make a shallow pool to fry the cakes in.
- Fry for 3-5 minutes per side or until golden brown.
- Combine all ingredients and whisk together. Taste to adjust for seasonings.
- Top off cakes with the sauce, fresh pieces of chives and more Old Bay. Enjoy!
Notes: Season the saltine crackers with additional Old Bay if you like the intense flavor to go all the way through. I don’t add salt to my cakes since there is high sodium in the Old Bay. Feel free to substitute bread crumbs for saltine crackers.
9 comments
oh my gosh! I am so pinning this for later! This looks absolutely delicious!
Thanks for sharing,
Kat | https://DeliriumStyle.com
I love crab cakes. I am going to have to try this! Lately crab cake benedicts have been my go-to brunch choice. I bet these would be great in that.
omg, drool! Now i want that too!
I’ve never had a crab cake! I totally need to try this.
Linda
How is this possible?!? Do you like crab?
These sound bomb! def going to try these!
Thanks so much for this awesome share doll! grabbing my ind=gredients now! Lol!
XoXo
Courtney Bentley || http://www.starsystemz.com
Let me know how they turn out!
These look amazing! I want one right now!!! So yummy, thanks for sharing.
xx
Alyssa || http://www.teddybearsandlipstick.com