ESVA Crab Cakes
One of the best parts about being on the Shore (besides lots of reading), is the cooking and eating. During the summer months, there are so many fresh veggies that meal prep is pretty minimal. Last week we enjoyed many laid back dinners, but one of my favorite meals involved homemade crab cakes. I can never get crab cakes at restaurants because they’re breaded, so it’s an extra special treat for me to enjoy a summer crab cake. We happily ate them for two dinners. (Side note: Urban Pl8’s crab cakes are GF!)
We bought fresh crabmeat at Edward’s Seafood in Onley. When you buy the best crabmeat, you don’t want a lot of filler in your cakes, but you do need enough to bind it together. I bought Gillian’s Gluten-Free Bread Crumbs at Herbal Instincts Natural Food Market in Onancock (141 Market Street). They have an amazing selection of gluten-free goodies, including Udi’s bagels, Pamela’s cookies, quinoa as well as organic meats. A great place for Mom and me to stock up.
I’ve written about crab cakes before but I experimented a different recipe here. I briefly referred to Mark Bittman’s crab cake recipe, but of course I wanted to add Old Bay and didn’t particularly want to use scallions to my crab cakes so I changed it up a little bit. Here’s what we did:
ESVA Crab Cakes
- 1 lb jumbo lump crab meat
- 2 teaspoons Old Bay
- 1 egg
- 3 tablespoons Gillian’s bread crumbs
- Less than ¼ cup mayonnaise (depends on how mayo-y you want your cakes)
- 2 teaspoons Dijon mustard
- 1 tablespoon butter
- 1 tablespoon olive oil
Mix crabmeat, egg, Old Bay, mayo, dijon, salt, pepper, and bread crumbs in a bowl. Refrigerate mix for about 30 minutes. Remove mixture from fridge and make into tightly packed cakes. (About 4-6 per pound of meat, depending on how big you want them. I find them easier to flip if they’re smaller.)
Heat nonstick pan on medium high heat. Add butter and olive. Let melt and butter bubble. Once bubbling has subsided, add cakes to pan. Cook for 5 minutes (until nicely browned) and flip, cooking for another 5 minutes. Serve warm.
We enjoyed our crab cakes with homemade deviled eggs, fresh corn and tomatoes, both grown on our road. A truly local meal!
Perfect. (And obviously, there was wine too, served by our favorite bartender.)