ESVA Crab Cakes

plate of food

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!)

Gillian's Gluten-Free Bread Crumbs

Gillian's Gluten-Free Bread Crumbs

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.

Herbal Instincts Market (Onancock, VA)

Herbal Instincts Market (Onancock, VA)

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

Ingredients:

  • 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
  • s&p
  • 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.)

crab cake

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.

IMG_0034

We enjoyed our crab cakes with homemade deviled eggs, fresh corn and tomatoes, both grown on our road.  A truly local meal!

old bay

deviled eggs

Perfect.  (And obviously, there was wine too, served by our favorite bartender.)

wine

  1. Tucker says:

    You are making me homesick! Delicious!

  2. holly says:

    Hi, I’ve recently discovered your blog, and I love reading about the different restaurants and how you handle eating out GF. Thanks for all the information! I live way up in Thunder Bay, Ontario, Canada! We have a great local Celiac club here.

  3. Debbie Teague says:

    That sounds so wonderful! I love the pictures too!

  4. Chili T. says:

    sweet, succulent salivation…

    by the way, B, believe it or not, Costco has some damn fine lump crab meat…decently priced, too!

  5. Taylor says:

    Love this post… the thought of eating crabcakes again makes me so excited to move back to the Chesapeake. And will definitely try your recipe-those look amazing. One q–what did you put in the deviled eggs?

  6. moxie says:

    Great remixed recipe! How good are crabcakes!?!!? I miss them.

  7. Betsy says:

    Glad you’ve discovered Gluten Freedom, Holly. It’s always good to know about other Celiac resources.

  8. Betsy says:

    Let me get the deviled egg recipe from my mom. She’s the expert! Will post soon.

  9. Awesome ideas on this site, thanks. I actually took the plunge and got me some chickens last week! Now I have so many eggs like you wouldn’t believe. You might like these egg recipes.

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