As the season of summer is coming to a close and school is on the horizon, I find myself a little sad that the chapter of our lives where the boys are at home during the days are coming to a close. Wyatt will be starting first grade and Henry will be starting preschool 3 days per week. But in all total honesty, summer is making me a tad crazy. My boys love each other and for the most part play very well together but something about being together every single day for months on end is wearing on them. I think they have been fighting more than getting along lately and it is making this momma feel frazzled. Have you ever yelled at your kids to stop yelling??? Did that today. One of those things that as soon as it comes out of your mouth, you think “Did I seriously just do that?” They were fighting in the car so loud that I yelled even louder “SSTOOOP YELLING!!!” Haha! Good example I set today for them. One of those finer moments as a mom where you really shine 😉
Okay on to good food…One thing is for certain… I LOVE crab! I love the anticipation of cracking all of the legs and getting to little nuggets of salty, sweet meat. I have to say, as much as I love fresh crab, crab cakes take it to another level and are seriously one of the best foods on the planet (in my opinion of course). The secret to a great crab cake is lots of crab and not much in the way of other fillers. Simplicity is key.
If you are buying crab that is still in the shell (crab legs), please know that the weight ratio is about 1/2 meat, 1/2 shell. So, if you want 1 lb of meat, you need to buy 2 lbs of crab legs.
8 saltine crackers
2 Tbsp mayonnaise
1/2 tsp Dijon Mustard
1/2 tsp Old Bay Seasoning
1/4 tsp Worcestershire Sauce
1 egg, beaten
salt to taste
1 pinch cayenne pepper
1 lb crab meat
1/4 cup dry bread crumbs or Panko breading
2 Tbsp butter
Crush saltine crackers. Add mayo, Dijon, Old Bay, Worcestershire, egg, salt, and cayenne. Mix thoroughly. Fold in crab being very careful not to break up the chunks. The bigger the chunks of crab, the better. Refrigerate for 20 minutes to allow the ingredients to absorb.
Make patties as large or small as you desire. They will be very fragile since there aren’t many fillers. Place crab cake on top of a bed of bread or Panko crumbs. Sprinkle crumbs and pat to make them stick. Carefully flip over and coat other side. Melt 2 Tbsp butter in a heavy skillet (I highly recommend cast iron, but if you don’t have it, a regular pan will work fine). Heat your butter over medium-high heat until it is good and bubbly hot but not so hot that it is turning brown. Carefully place four cakes at a time into the butter. Let crab cake brown for several minutes before flipping. Because the egg is now solidifying, your cake will become a bit less fragile. Be sure your crab cake is nice and brown before you flip it. Brown the other side. The crab is already pre-cooked so you do not need to get it to a certain temperature, you are just browning the outside. Place on a paper towel in a warm place (preferably a warm oven) until all of the crab cakes are cooked. Do not cover with foil to keep warm if you can help it because you will be allowing steam to build up, therefore making your breading soggy. Dry heat is best. Serve with a fresh lemon wedge and your favorite tartar sauce.