Serves 2 people
OK– crab cakes are a much-debated subject, maybe not as much as say wine but marked by fierce loyalty on each coast. I didn’t have the traditional soda crackers to crush for filler, but I did have potato chips. They work great and also add the salt. Serve with lemon wedges, a garnish of chopped parsley, and your favorite tartar sauce. – Susan Kenward
TOR Wines Cuvée Susan, Hyde Vineyard, Carneros
- 1 large egg
- 1/4 cup (60g) mayonnaise
- 1 tablespoon chopped fresh parsley (or 2 teaspoons dried)
- 2 teaspoons dijon mustard
- 2 teaspoons worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1 teaspoon fresh lemon juice, plus more for serving
- 1-pound fresh lump crab meat, East coast: blue crab; West coast: Dungeness.
- 2/3 cup crushed potato chips
- 2 tablespoons (30g) melted salted or unsalted butter
- Whisk the egg, mayonnaise, parsley, Dijon mustard, Worcestershire sauce,
Old Bay, lemon juice, in a large bowl. Place the crab meat on top, followed
by the potato chips crumbs. With a rubber spatula or large spoon, very
gently and carefully fold together. You don’t want to break up that crab
meat! You can also use clean hands.
- Cover tightly and refrigerate for at least 30 minutes. Using a 1/2 cup
measuring cup, portion the crab cake mixture into 6 mounds onto a baking
sheet. Use clean wet hands or a spoon to compact each individual mound so
there aren’t any big lumps sticking out or falling apart. Treat them gently, do
not flatten them.
- Using a large skillet, melt the butter until bubbles form.
- Cook for 6 minutes per-side or until lightly browned around the edges.
Drizzle each with fresh lemon juice and serve warm.
- Cover leftover crab cakes tightly and refrigerate for up to 3 days or freeze.