CRAB CAKES

No one visits the east coast of the United States, particularly Maryland, without remembering the best Crab Cake they’ve ever had! What I am about to share with you comes from a long line of Marylander’s rarely straying from this ingredient combination.

While competing on Food Network’s Guys Grocery Games, this is what I chose to prepare for one of the rounds. It was such a hit that when judge Chef Robert Irvine tasted the Crab Cake Sandwich, he said it was not only delicious but he would put it on any menu across America! Imagine the pitter patter of my heart!!

I can not, however, take credit for this recipe. Before heading out to California to compete on the show, my son Omar Daumit, now Executive Chef of Ken’s Creative Kitchen, a fine dining catering company of Annapolis Maryland for more than 45 years, suggested if it fit into the competition I should try to incorporate crab cakes, of which he then proceeded to teach me how to make them.

Recipe and story are in my cookbook The World On My Plate – Get your copy here for an intimate look into my passion for food and what it ignites around a table!

Cookbook CoverF&B

Ingredients – 6 dinner size of 12 appetizer size

  • Lump Crab Meat – 1 pound
  • Mayonnaise – 1 tablespoon
  • Egg – 1
  • Old Bay Seasoning – 1 tablespoon
  • Lemon juice – 1/2 tablespoon
  • Panko crumbs – 1 tablespoon
  • Salt – to taste
  • Butter – 2 – 3 tablespoon, as needed to sauté

Old Bay

Preparation

Gently mix all the ingredients, except the butter. Form small balls. In a medium hot pan, melt the butter. As soon as the butter begins to look golden, add the cakes. Sauté until the underside looks golden and begins to brown. Turn the cakes over, adding a little more butter if needed and flatten the cakes just a little. When the underside also turns golden brown, remove from the pan and serve.

Serving suggestions

As a sandwich: be certain to choose a nice brioche-type of bun and quick brown the inside of the bun, (in the same pan you cooked the crab cakes or on a griddle to give it grill marks) to give it a bit of a crunch and not to become soggy when the crab cake is added.

As an appetizer: simply place each mini cake on a plain water-type cracker. A tiny dollop of your favorite seafood sauce can go on the cracker or served on the side but it really doesn’t need a sauce.

CrabCakesPetite

Solo with a medley of salads:

crab platter

5 Comments

  1. I could seriously eat crab cakes all day. These are perfect.

  2. They look so moist and delicious, Robin! You are a one proud mom, and Omar must be so proud of his mama as well! Definitely on my to do list! Xo xo!

  3. What a beautiful crab cake! I am adding this to the menu this week!

  4. If I can add a comment….chill the crab cakes before you cook them, at least 4 hours, they will hold together every single time!

  5. Crab cakes are the best! I really need to make them more!

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