This is one of the most popular items I make at the Cracker Box. I start making a derivative of this recipe early in my career and have since refined it to what it is today.
What once was a random "special" to offer on occasion became so wildly popular I had to offer it regularly to keep up with the demand. At the restaurant we serve up the Crab Cake Benedict, but sometimes (especially for you home cooks out there) it's nice to serve them as a big, beautiful entree, or as finger foods for guests with some aioli, lemon, tartar, or anything you want to pair with it.
1 pound fresh lump crab meat (you can find this in a can if you really want to but please, no imitation)
1/4 cup minced red onions
1 large stalk celery minced
1/2 cup minced green onion
1/2 teaspoon chopped garlic
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
1 tablespoon mayo
2 tablespoons chopped fresh parsley
1 tablespoons dried tarragon
2 teaspoon old bay seasoning
1/4 teaspoon curry powder
Small pinch, chili flakes
2 eggs
1/2 cup (or more) panko bread crumbs
In a large bowl, mix all the minced and chopped veggies. Stir in mayo, Dijon, egg, and seasoning. Combine. Add the crab and Worcestershire. Now add in panko and fold in everything together, trying not to break up the crab too much. Nice, healthy chunks of meat in each crab cake is what we're after. If the mixture seems too wet still you can add more bread crumbs. At the restaurant we pop these little morsels in the deep fryer to achieve maximum crispiness but at home, a simple skillet with a good layer of hot oil will do the trick, cooking for about a minute on each side or until golden brown. Enjoy!
Adam Romo is the head cook at The Cracker Box.
