A:Come on, i know you’re thinking it! How long can Tyler and Amanda possible drag out thanksgiving dinner, you ask? well, apparently several weeks! who knows, we may still be doing turkey day posts on christmas! this insanely enticing crab cake is a version of the traditional Simpson family Maryland crab cake, only… uh… i didn’t really remember exactly how my dad makes them, so here we have my own personal take on them. The primary difference being that I use fresh parsley, and if my memory serves me correctly, the family recipe uses dried parsley. I say, who doesn’t love fresh parsley! huh? the secret to making truly delicious cakes lies in not stuffing them full of all that useless crap and bread crumbs and such. this way, the crab meat is merely accented by the other ingredients and the main flavor you’re hit with is the melt-in-you-mouth crispy, buttery, rich crab-tastic crab-ness. 😉 these crab cakes are on my personal list of 5 things to eat before you die, and seriously. eat them! if you can’t get your hands on chesapeake blue crab meat (it was hard for me, too) then i suppose, just maybe, you could use another kind of blue crab meat. And unless you’re crazy, you’ll be thanking me after just one bite!
1 lb lump or backfin chesapeake bay blue crab meat (picked over for shells)
2 tbsp mayonaise
2 tbsp yellow mustard
2 tsp worchestershire sauce
2 tbsp fresh parsley, chopped
8 saltine crackers, smooshed into crumbs
1 medium egg, beaten
1/2 tsp kosher salt
black pepper, about 8 turns of a grinder
2 tbsp butter
1 tbsp peanut oil, (or what ever mild flavored vegetable oil you have on hand)
Preheat a large cast-iron skillet over medium heat. In a medium (or large) sized mixing bowl, beat the egg thoroughly. To the bowl, add the crab meat, mayo, mustard, worchestershire, parsley, cracker crumbs, salt, and pepper. Gently mix until all the ingredients are thoroughly combined. Add the butter and oil to the skillet and allow the butter to melt and heat up as you are forming the cakes. Form the mixture into 4 individual cakes, packing them tightly with your hands and making sure they are nice and even. (If you want, you can make several mini crab cakes rather than 4 large, and serve them as appetizers. The only thing you would have to change is the cook time... you know, smaller cakes, shorter cook time) Place the crab cakes in the pan, make sure not to over-crowd the pan, they're much easier to flip (and cook more evenly) with some space to move. At this point, it is essential to step away from the pan! Those very delicate and loosely binded morsels of crab goodness need time to caramelize and acheive the desired crispy, golden, buttery outside layer. Cook the crab cakes for 6-7 undisturbed minutes over medium heat, then carefully flip each cake and allow them to cook for another 5 minutes, until both sides are golden brown. Althought they're best served warm, i'd eat them at room temperture or cold any day! Enjoy!*Warning-I'm not responsible for the delicate nature of the crab cakes, which may, with even the gentlest handling, try to fall apart on you. If you can't handle the challenge ;-), you can always add more cracker crumbs, which may end up adulterating the pure crab flavored goodness!