Alright, let’s get down to business and make some crab cakes, the real deal, no filler, just like how I like ‘em. None of that fancy stuff, just good, plain eatin’.
First off, you gotta get yourself some crab meat. Now, I ain’t talkin’ ‘bout that fake stuff, you hear? Get the real, jumbo lump crab meat, if you can swing it. It costs a bit more, but trust me, it’s worth every penny. If you can’t find that, the regular lump crab meat will do just fine. Don’t skimp on the crab, that’s the whole point!
Now, some folks like to use breadcrumbs in their crab cakes, but I say, why bother? We’re makin’ no-filler crab cakes here, remember? If you absolutely gotta have somethin’ to hold it together, you can crush up some crackers, like those Ritz crackers or saltines. Just a little bit, though, you don’t want to overpower the crab.
- Cracker trick: If you really need it, smash some crackers real fine. Not too much, just enough to help things stick.
Next up, the binder. That’s what holds the crab together, see? For every pound of crab, I usually use one big egg and about half a cup of mayonnaise. Don’t go overboard with the mayo, or your crab cakes will be mushy. Just enough to make it stick.
Now for the flavorin’. This is where you can get a little creative, but I like to keep it simple. A good squirt of lemon juice, some chopped-up parsley – the fresh stuff if you got it, but the dried stuff works too in a pinch. A dash of Old Bay Seasoning, you know, the stuff in the yellow can? That’s a must-have. And a little bit of Worcestershire sauce, just a splash, and a tiny bit of Dijon mustard. That gives it a little zing.
Alright, so you got your crab meat, your binder, and your flavorin’ all ready? Good. Now, in a bowl, beat that egg real good. Then stir in the mayonnaise, Dijon mustard, lemon juice, parsley, and Old Bay. Mix it all up real nice. Then add in your crab meat, gentle now, you don’t want to break it up too much. Just fold it in until it’s all coated.
If you’re usin’ crackers, toss ‘em in now too. Mix it gently, just to combine.
Now, here’s the important part: shakin’ them cakes. Take a scoop of the crab mixture – I usually use about a third of a cup – and shape it into a little patty. Not too thin, not too thick, just right. You want it to hold together, but you also want it to cook through. About an inch and a half thick is good.
Now, some folks fry their crab cakes, but I like to bake ‘em. It’s less messy and better for ya, I reckon. Preheat your oven to about 375 degrees. Put your crab cakes on a bakin’ sheet lined with parchment paper, so they don’t stick. Bake ‘em for about 20 minutes, or until they’re golden brown and cooked through. You can also pan-fry them in a skillet with a little bit of oil or butter if you prefer that crispy crust, just watch them close so they don’t burn.
Keep an eye on them: Whether you bake ’em or fry ’em, don’t go wanderin’ off. You gotta watch ‘em close, so they don’t burn. About 20 minutes in the oven, or a few minutes on each side in a skillet, should do it.
And that’s it! You got yourself some real, no-filler crab cakes. Serve ‘em up hot with a little bit of tartar sauce or just a squeeze of lemon. They’re good as a snack, an appetizer, or even a main course. And they’re so simple to make, even a blindfolded old woman can do it!
Simple is best: Remember, good food don’t need to be fancy. Just good, fresh ingredients and a little bit of know-how, and you can make a meal fit for a king…or at least for a hungry family.
Now, go on and try it yourself. You won’t be disappointed. And if you mess it up, well, you can always try again. That’s the best part about cooking, you can always learn something new.
Tags: [Crab Cakes, Seafood, Recipe, No Filler, Easy Recipe, Baking, Seafood Recipe, Dinner, Appetizer]
