“Crab cake: A sauteed or fried patty of crab meat. The term dates in print to 1930 in Crosby Gaige’s New York World’s Fair Cook Book, where they are called ‘Baltimore crab cakes,’ suggesting they have long been known in the South. A ‘crab burger’ is a crab cake eaten on a hamburger bun.”
Encyclopedia of American Food and Drink, John Mariani (Lebhar Friedman—New York) 1999 printing (103)
Crab cakes can be a sophisticated addition to any menu, whether for a dinner party or on the go with a weekend tailgate.
According to Louisiana chef John Folse, crabs are so plentiful along the Louisiana coast that one is certain to find them in everything from simple hors d’oeuvres to center dishes. Even in temperate regions of the world, crab cakes often take center stage at dinner parties. He adds it is important to refrigerate the crab cakes prior to cooking, which helps them hold together better.
Grillax.com delivers a simple, easy recipe for great tasting crab cakes via a FireDisc Cooker.
- 1 pound small-size fresh crab meat, such as special or claw
- 1/2 cup light mayonnaise
- 1/2 cup fresh flat-leaf parsley, chopped
- 1/4 cup fresh lemon juice (from 2 lemons), plus wedges, for serving
- 1 large egg (optional for certain meal plans)
- 1 tablespoon Dijon mustard
- 1 tablespoon Old Bay Seasoning
- Coarse salt and freshly ground pepper
- 1 cup fine saltine cracker crumbs (or unseasoned bread crumbs)
- 1 cup peanut oil
- Remoulade for Crab Cakes (see below)
- In a large bowl, stir together mayonnaise, parsley, lemon juice, egg, mustard, Old Bay, 1 teaspoon coarse salt, and 1/4 teaspoon pepper.
- Add crumbs and crab meat to mayonnaise mixture; stir well to combine. Form mixture into 6-8 cakes.
- Heat FireDisc Cooker to medium high. Add oil and bring temperature to 350 degrees. Gently place the crab cake patties into the oil and cook for 6-8 minutes per side. Flip and remove once internal temperature reaches 155 degrees (Thermapen works well).
- Serve with remoulade sauce and lemon wedges.
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon finely chopped flat-leaf parsley
- 1 tablespoon Louisiana-style hot sauce
- 2 teaspoons whole-grain mustard
- 2 cloves garlic, minced
- 2 teaspoons capers, roughly chopped
- 1 teaspoon Worcestershire sauce
- 1 teaspoon mild paprika
- 1 scallion, finely chopped
- 1/4 teaspoon kosher salt
- 1/8 teaspoon cayenne pepper
In a small bowl, mix together mayonnaise, Dijon mustard, lemon juice, parsley, hot sauce, whole-grain mustard, garlic, capers, Worcestershire sauce, paprika, scallion, salt, and cayenne pepper. Let sit for 1 hour for flavors to combine, then serve or cover and store in the refrigerator.
Enjoy this seafood favorite at your next tailgate or get together.