Tag Archives: lump crab

lump crab cakes

Two of my fellow food loving girlfriends and I decided that girls night should involve some effort on our parts. A month or so ago, we did Sunday brunch/lunch on Newbury at Joe’s American Bar & Grill, inspired by Marcia’s new found love of crab cakes. The crab cakes had large meaty lumps of crab, a little spicy kick, and were served over a fresh bed of mixed greens. Moral of the story, they were delicious, particularly when paired with a nice crisp white wine. Since then, I’ve played around with some crab cake recipes and realized how easy and quick crab cakes are to make, considering how fancy they can be.

It made a lot of sense to kick off our first girls night dinner with lump crab cakes and a nice bottle of vino.

  • 1 large egg
  • 2 Tbsp. low fat mayo or miracle whip (you can use full fat mayo, but the three of us are going to need to be in bathing suits in a little over a month)
  • 1 tsp. Dijon mustard
  • 1/2 tsp. Worcestershire sauce
  • 1/4 tsp. Tabasco sauce
  • a healthy squeeze of lemon juice (around 1 tsp)
  • 2 tsp. Old Bay seasoning
  • 1/4 tsp. kosher salt
  • 1/4 tsp. ground black pepper
  • 3/4 to 1 cup of crushed Ritz crackers
  • 2 Tbsp. chopped fresh curly parsley
  • 1 pound fresh jumbo lump crabmeat, drained of liquids
  • olive oil cooking spray

In a large bowl, whisk together the egg, mayo, mustard, Worcestershire, Tabasco, lemon juice, Old Bay, S&P. Fold in the crab meat and parsley, taking care not to break up the lumps of crab. Add the cracker crumbs 1/4 cup at a time and combine. Continue to add the crumbs until the mixture begins to just stay packed together.

With wet hands, start making small crab cake patties. Do not pack too firmly, but just enough for the cakes to hold their shape.

Place the cakes on a large baking sheet, lightly covered with the olive oil spray. Refrigerate for at least a half an hour before cooking.

Set oven to 450 degrees Fahrenheit. Place the baking sheet on the middle rack in the oven. After 4 minutes of cooking, flip the cakes gently with a spatula and your hands taking care not to break apart the cakes. Cook another 3 minutes or until golden. Serve with lemon and some spicy mayo (Sriracha and mayo).

Kate and Marcia did most of the hard work, lucky for me. All I had to do was flip the crab cakes and eat them… not that I’m complaining. At the end of our meal, Marcia claimed these crab cakes were in fact BETTER than the ones we had on Newbury Street. How about them apples, Joe? I just love how easy they are to make and the fact that leftovers are delicious in a no fuss sandwich.