Weekend Cooking: Crab Cakes Recipe

July 26, 2014 Weekend Cooking 13

Weekend Cooking, Cooking books, food books

This post is part of fellow book blogger, Beth Fish Reads‘, weekly meme (a “community” blog post, for all those non-bloggers out there) called Weekend Cooking.

We’re back to seafood this week! Crab is one of my favorite shellfish and my mother-in-law makes the best crab cakes! She uses a recipe from the Tidewater on the Half Shell cookbook, but making perfect crab cakes requires more art than just following a recipe! My MIL manages to hold these things together with a filler that is virtually unnoticeable…and everyone knows minimal filler is the key to great crab cakes!

Crab cakes

My Mother-in-Law’s Crab Cakes – split open

Have you ever seen a crab cake with more huge lumps of meat?

Crab cakes, corn, tomato, summer dinner

My Mother-in-law’s summer dinner of crab cakes, sautéed corn, and sliced tomato with mayo.

This summer, my MIL served her crab cakes with a couple of my favorite summer sides: sautéed sweet corn and a slice of tomato with salt, pepper, and a dollop of mayo. My late father-in-law introduced me to the “dollop of mayo” on a sliced tomato and it’s a delicious and simple summer treat…with only the best tomatoes of course! Here is the Tidewater on the Half Shell recipe with my MIL’s special tips.

Crab Cakes
From the Tidewater on the Half Shell cookbook, my mother-in-law’s tips in bold italics

1 pound backfin crabmeat (my MIL uses jumbo lump)
1 egg
1 Tsp. salt
1 Tbsp. Worcestershire sauce
1 Tsp. chopped parsley
1 Tbsp. baking powder
1 Tbsp. mayonnaise
1 Tbsp. butter
6 crackers, crumbled (my MIL uses Ritz crackers and way more than 6…more like an entire sleeve)
My MIL adds some lemon juice to the crab mixture

Mix all ingredients except crackers and butter with crabmeat. Shape into cakes (my MIL uses the cup from an egg poacher to shape the cakes, making 6 cakes rather than 4). Roll in cracker crumbs (my MIL puts the crushed crackers in a pan and drops the molded crab cakes right into the crackers. She pats crumbs all around the cakes and refrigerates them for several hours, or better overnight to keep the cakes from falling apart). Fry in butter (my MIL adds a little vegetable oil to prevent the butter from burning) until golden brown and cooked through. Serves 4.


13 Responses to “Weekend Cooking: Crab Cakes Recipe”

  1. Laurie C

    That’s how I like my crab cakes! My husband makes them without much in the way of filler, too. I like a dollop of pesto on my tomato in the summer, not being a fan of plain mayo, but your MIL’s summer dinner looks delicious!

  2. Karen

    These sound great! I am not a fan of Old Bay Seasoning, which is so often the main flavor of crab cakes, so I’m glad to see a version that doesn’t have it! Maybe I will give it a try….

  3. Trish

    We stayed in Baltimore before our flight home this weekend and I couldn’t resist getting a crab cake sandwich. We just can’t get anything like that here in Dallas (at least not as fresh). I’ve pinned your recipe and am going to try it!

    • admin

      I actually never make these crab cakes at home (Larchmont, NY) because I can’t get good enough crab meat…these are an “only in Virginia” menu item for sure!!

  4. Esme

    I love crab cakes-we have a good seafood market that makes amazing ones so I am never inclined to make them.

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