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