crab cakes

July 31, 2009 |  Category:   cooking recipes

crabcakes.jpg

One thing I sometimes miss about working in restaurants is the snacking. There is always food around, obviously, and it’s easy to sneak a bite of anything while walking by. When I worked at Zoe, my favorites were the crispy calamari and the salmon tartar, both of which there were always leftovers on the line. During my time at Aquavit I could never resist eating at least one little cube of curry cured gravlax when I stepped into the walk-in refrigerator. And my most frequent snack for my five years at the Boathouse? That would be the crab cakes. They made hundreds each week, so there were always extras, and I would often put one on a bun for a quick lunch. I actually got pretty tired of them, but last week I felt like eating them at home for the first time in a very long time. They are easy enough to make, and I like to flavor mine with chopped fresh herbs. I used dill and cilantro for this batch.

Crab Cakes (serves 4)

One pound Crab Meat (lump or jumbo lump)
3 Tablespoons mayonnaise
1/4 cup chopped fresh herbs
1 cup japanese bread crumbs
salt and pepper to taste
oil for frying

Gently mix the crab with the herbs, mayonnaise, half the bread crumbs, and the salt and pepper. Form the mixture into cakes as big as you like. I made mine about three inches wide. Coat each cake with the remaining bread crumbs. Heat a shallow layer of oil on medium-high heat in a heavy frying pan. Cook several crab cakes at a time, turning once, until crispy and golden on both sides. Repeat until all crab cakes are cooked, adding more oil if necessary. You can refrigerate some of the crab cakes for the next day if you don’t feel like eating them all at once.

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  • Nicole M. July 31, 2009 at 11:44 am

    Looks yummy! What kind of herbs d you use in your crab cakes?

  • Jenn July 31, 2009 at 6:11 pm

    What are Japanese bread crumbs?

  • Mark July 31, 2009 at 10:24 pm

    Nicole, I used dill and cilantro. I’m sure almost anything else should be fine as well. Jenn, Japanese bread crumbs are usually called Panko and should be found in many supermarkets. They are coarser and lighter than regular bread crumbs, and make a great crispy coating for almost anything.

  • .amanda. August 1, 2009 at 6:13 pm

    oh they look just delish!

    I used to work at a gourmet candy counter in college, what fun that was! I became quite the chocolate snob, but I still love gummy chewy things too.

  • Brenda August 2, 2009 at 1:48 am

    Oh deliciousness! I love the simplicity – can’t wait to try this for myself! Thanks for sharing, Mark!

  • cindi August 2, 2009 at 11:03 pm

    made these tonight – they were delicious! i would really recommend using the lime wedges to go with the cakes. thanks for posting these recipes; ive made a couple and have really enjoyed them 🙂

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  • Michelle August 25, 2009 at 5:29 pm

    Delicious, but they kept falling apart! Should I use more mayo? An egg?

  • Mark November 6, 2009 at 2:23 pm

    The egg really binds it together, but if you add even a little too much it will taste like an egg-fo-young from a chineese resturant. So yes add egg, but not very much. I know what you just did but don’t know enough about in proportion to 1 pound of crab meat to explain this right. Maybe a future poster can explain this right.

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