Crab cakes are good ANY time of year, but there is just something about crab cakes that makes me think of a special occasion— a sunset, a trip to the beach, a birthday, an anniversary or a holiday.

With Valentines this past week (and my birthday), this week definitely falls under the “special” category. Many people exchange cards, candy, gifts or flowers with their special Valentine. But I feel there is nothing more special than sharing a great meal.

Whether you are spending Valentines with a significant other or a small group of good friends, these crab cakes can make anybody and any day feel special. 

Before I started making crab cakes at home, I would order them when I would go to “nice” restaurant.  

Over the years, I have learned that all crab cakes are not created equal, never mind the price or presentation. 

I found that typical crab cakes served in restaurants contain more “fillers” than crab meat.  The fillers are usually a thick mixture of bread or cracker-crumbs with diced peppers and onions in it.  Not the case with these crab cakes.  My crab cakes are majority real lump crab meat, not minced pieces. The only other ingredients added are those used to enhance the flavor of the crab or to keep the crab pieces together. Most grocery stores carry real lump crab meat in their seafood/meat department. However, it is not always in a prominent location, so you may have to ask a store representative for it. Remember, you need “real lump crab meat” not crab pieces.  

These crab cakes are a beautiful golden brown that are crunchy on the outside and absolutely soft and decadent on the inside. The secret to making this perfect crunchy-soft combination is the butter and oil mixture, along with getting the temperature just right.  “Just right” is a medium-high temperature where this oil is shimmering but not smoking and turning brown (lesson from experience).  Every stove cooks slightly different, but medium-high heat should do the trick.

Despite the decadent look, taste and texture, these crab cakes are easy to make.

Very little effort for the big impact they make.  It simply takes a little planning due to the time (1+ hours) it takes for the cakes to “set”. You can, however, make them the night or morning before you want to serve them.  Just make sure you allow a few minutes to let them get back to room temperature before cooking them.

These crab cakes are perfect as a meal of their own or along side a steak for a delicious Surf and Turf meal.  Some people like to serve their crab cakes with tartar sauce or a nice remoulade, but I find it equally delicious with a simple slice of fresh lemon. 

The fresh, tangy lemon totally complements the flavors of the savory, rich crab.

As always, I like to maximize my time.  I try to make a double recipe so I can freeze the second batch to cook and serve later. To do this, you simply wait until the crab cakes have “set” in the refrigerator.  When you take 1 batch out to get to room temperature to cook, you take the second batch out of the refrigerator to prep and freeze.  To do this, you carefully wrap them in parchment paper.  (Parchment, by the way, is a gift from God.) You then take the wrapped cakes and place them in a freezer bag. Then take the freezer bag and placed in a disposable Glad FreezerWare container.  This may sound like over-kill and a lot of steps, but it helps ensure that your crab cakes do not get freezer burnt and squished! 

Real lump crab meat is expensive and these extra steps ensure your product’s safety.   I promise, you will be so happy you took the time and effort. 

Whether you make one or two batches of this recipe, you will be amazed how easy it is.  The only downside to making home-made crab cakes, you will never want to order crab cakes in a restaurant again. The taste of these crab cakes are far superior to any you will eat when out.

Make these this weekend and ENJOY!  You will be so impressed with yourself and the outcome.

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Sunset Crab Cakes

Prep Time

20 mins

Cook Time

6 mins

Total Time

26 mins

 

Course: Main Course

Cuisine: American

Servings: 4

Ingredients

• 1 lb lump crab meat Real crab, NOT imitation meat
• 2 tbsp chopped green onions green stems only
• 1 egg slightly beaten
• 2 tbsp mayonnaise
• 1 tbsp fresh lemon juice approx 1/2 lemon
• 2 tsp worcestershire
• 2 tsp dijon mustard
• 1 tsp Creole seasoning
• 1/2 tsp pepper
• 1/2 tsp hot sauce
• 1 sleeve Club crackers
• 2 tbsp butter
• 1/4 c vegetable oil

Instructions

1. In a small bowl, stir together egg, mayonnaise, mustard, lemon juice, worcestershire sauce, hot sauce, pepper and creole seasoning.

2. Add the mayonnaise mixture to the crab and, carefully, fold together being careful not to break up the crab meat too much.

3. Crumble the remaining sleeve of crackers into a bowl or plate.

4. Scoop the crab mixture into eight 1/3-cup mounds; lightly pat and form into 8 round patties. 

5. Carefully place the fresh patty into the plate of cracker crumbs and carefully cover each patty with the crumbs.

6. Place the patties in on parchment paper in a casserole dish or platter. 

7. Cover and refrigerate for 1-4 hours.

8. In a large skillet, heat butter and oil on medium-high heat. Be careful not to burn the butter.

9. Add the crab cakes and cook over medium-high heat until patties are deeply golden and heated through, about 3 minutes per side. 

10. Carefully transfer the patties to a wire rack.

11. Serve hot with a lemon wedge.

Recipe Notes

• If you want to make 8 small patties, use 1/3 measuring cup and lightly pack to make 8 patties consistent in size.  My family prefers larger patties.  So, I typically use the same 1/3 measuring cup but make a small, over-flowing mound making 6 patties. 
• To freeze: Arrange the crab cakes in a single layer on a parchment lined baking sheet. Freeze until firm. Transfer to an airtight container and store in the freezer for up to 6 months.