Crab Cake Conundrum

My curiosity about crab cakes started with my obsession with the show Deadliest Catch. It is a reality show about the lives and events aboard fishing vessels in the Bering Sea. The work and lifestyle is really dangerous and I am glued to the TV every Tuesday night at 9:00! What these fishermen go through to catch crabs is incredible! Each episode ends with a crab count, which can financially make or break these men and their families.

Ok - so now let's talk crab cakes. Crab cakes are traditionally associated with the area surrounding the Chesapeake Bay, in particular the state of Maryland and the city of Baltimore. 

The two most common styles of crab cakes are Boardwalk and Restaurant style. What's the difference you ask? 

Boardwalk style is a lesser grade crab from the back fin, shred of claws and elsewhere and are typically breaded with filler added, deep fried, served on a hamburger bun and the crab is broken down to a fine consistency. 

Restaurant style is high quality flavorful lump meat, claw meat and remains unbroken. It is prepared with no filler, broiled or pan seared and is composed of all sweet crabmeat usually served on a platter, sometimes in an open-faced sandwich.

In my opinion, there is even a better way to fulfill the best of both worlds. If you want to enjoy a crab cake at it's best, don't broil them. You will never get that crisp outer layer from a broiled cake. An alternative is to crisp them on both sides in a pan with some clarified butter and then bakes them in the oven to finish them off. The key to great crab cakes is not to over mix and shred the crab. And please no filler, no filler, and no filler! If you must, then use a minimum! 

To me, the perfect crab cake has a minimum to no filler, consists of large lump pieces of meat and is loosely packed. You can successfully bind a crab cake with an aioli (mayonnaise mixture) and lightly coat them with some panko crumbs that are available in most supermarkets.

To Old Bay or Not to Old Bay?

It's not necessary, but I like to sprinkle a little on the crab cake just before cooking. The seasonings in crab cakes can range greatly and my advice is everything in moderation. Let the crab flavor speak for itself. Now for the recipe:

Crab Cakes:

1/2-cup mayonnaise

1 large egg, white only

1/4 teaspoon lemon juice

1/2 teaspoon grey poupon mustard

1 lb. lump crabmeat and claw pieces

1/8-teaspoon garlic powder

Salt and pepper to taste

1 1/2 cups Panko crumbs with 1 teaspoon of parsley mixed in

Old Bay Seasoning for Sprinkling

• In a medium sized bowl, pick through the crabmeat to remove any shells. Try not to break up the lumps.

•In a separate bowl, beat the egg white and then whisk in the mayonnaise and lemon juice until well combined and then add the garlic powder and mustard. Stir until well combined.

• A little bit at a time, gently stir the wet mixture into the crabmeat. Avoid breaking up the lump meat. 

• Carefully form 5 to 6 crab cakes and lightly coat them with the Panko crumbs and then sprinkle with Old Bay Seasoning.

• Heat a fry pan with some clarified butter and brown cakes on both sides to form a crispy crust.

• Finish them off in 350º preheated oven for 10 to 15 minutes. You're not cooking the meat but you want the filling to solidify and the egg to cook through.

ENJOY!