I was born and raised on the Eastern Shore of Maryland so when I say crab, I mean blue crab. So if you make these with any other kind of crab, or heaven forbid, canned or imitation meat, the results won’t be good enough to serve to your cat.
With that being said, I’m a little nervous my Eastern Shore Club card is going to be revoked because these have a few “fancy” ingredients that you’d never find in a traditional cake. However, I have made these many times and have tweaked the recipe until I know they are a crowd-pleaser. The flavors are subtle and just plain good. -Ellen
3/4 cup Italian Seasoned Breadcrumbs
1/3 cup shredded Parmesan cheese
1/4 cup Mayonnaise
2 large eggs, lightly beaten
2 Tablespoons chopped fresh cilantro
1 garlic clove, pressed
2 Teaspoons Old Bay Seasoning
1/4 Teaspoon fresh ground pepper
1 Teaspoon lime juice
1 pound fresh lump blue crab meat (do not use claw meat, it does not make a decent cake)
1/4 cup butter and olive oil to cover the bottom of your large skillet
Alternate FOLDING IN (do not stir or break up meat) crab meat and breadcrumbs.
Shape into 7 to 8, three inch thick patties.
Melt butter and olive oil in your large skillet over medium heat. I have found using the butter and olive oil combination gives the most perfect golden brown color.
Cook 4 to 5 minutes per side or until golden. Do not prematurely flip or your cake will fall apart. Also, do not walk away, give them your full attention. Your cakes can go from golden to charred while you chop your salad.
Cook only four at a time. Crowding in the pan is your enemy. And for the love of 2nd degree burns, do not drop the cakes into the pan. Lower them gently into the hot oil and butter with a spatula. Drain your cakes on paper towels once they are cooked. Serve immediately. Crab cakes keep for no one.