Coast Cooking

Good crab cakes are wonderful

For years I was intimidated by crab cakes, and I don't know why.

They can be so delicious, but it seemed some magic must be used to make them.

Of course, that isn't so, and in fact they are quite easy to make. The pity is that many restaurants make crab cakes loaded with bread filler; where's the crab you might ask?

They are trying to make them on the cheap, and cheap crab cakes just don't get it.

If you can't see big chunks of jumbo crab, something is amiss and your best bet is to move on, or, make your own.

Just remember it is about the crab, not the spices, certainly not the bread crumbs. Use enough binder to just barely hold them together, and if they break apart, what's the big deal? I call mine falling apart crab cakes.

1 pound jumbo lump crab

1 egg

1 cup panko bread crumbs

1/2 cup diced onion

1 diced clove garlic

1-2 pinch freshly ground black pepper

Butter as needed

Reserve a few tablespoons of the crab to use as a garnish. Sauté the onion lightly in a little butter, add the garlic and cook just a minute or two longer. Combine all of the ingredients and mix well, but do not break up the lumps of crab. Form into thick patties and sauté in butter until golden brown, garnish with reserved crab and serve at once. 

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