- Katie Stilo
Controversial statement: I don't love seafood! There i said it. It might have to do with the fact that we rarely ate it growing up. Even as i got older and thru all my culinary school trainings i still didn't grow a liking to it. Ill eat anything, i almost have to for my job at times, but if there's an option between a salmon filet and a filet mignon, you can bet i'm getting the steak. My exceptions are halibut, shrimp and crab (specifically crab cakes). One of my favorite restaurants, The Washington Inn in Cape May, has some of the best around. Since i can't get there this summer i decided to make my own. Don't over mix your lump crab meat!!! You want the large pieces for the texture. Also, you're most likely spending a decent amount of money on the crab so have some respect for it. One quick note - i give a range of amounts for the mayo because some people dont love a lot of mayo and you can totally get away with using less. Do you!!
1/4-1/3 cup mayo
1 egg, beaten
Few dashes hot sauce
1 T whole grain mustard
2 tsp dijon mustard
1/2 teaspoon Kosher salt
1 tbsp chopped parsley (I used 1 tsp dried and it was just as good)
1/2 cup panko plus more for coating
1 lb lump crab meat
Olive oil for sauteing
2 tablespoons butter for sauteing
For serving: Dijon Sauce (Recipe Follows)
1. Preheat oven to 375 degrees. In a large bowl, mix together mayo, egg, worcestershire, both mustards, parsley, salt and panko.
2. Gently fold in crab meat. Mix until just combined, being sure not to break up the crab meat too much. Chill mixture in the fridge for at least 30 minutes and up to overnight. This allows the crab cake mixture to firm up a bit so they're not as fragile when frying.
3. Using a cookie scoop or 1/4 cup measure, shape into 8 small patties. If you want larger ones, simply use a bigger measuring scoop to divide the mixture.
4. Using a shallow dish or plate, coat outside of crab cakes in additional panko that has been seasoned with salt (obviously).
5. Preheat olive oil and butter in a large skillet over medium high heat. Add crab cakes to oil in batches. Cook on each side till golden brown, about 4 minutes per side. Transfer to a baking sheet. When all crab cakes have been browned, add to preheated oven and bake till warmed thru, about 5 to 7 minutes. Serve immediately with dijon sauce.
Note from Katie: If you're feeling adventurous, make a fresh mango salsa to top the crab cakes with. Or use a store-bought option too. No judgement.
1/4 - 1/3 cup mayo
1 - 2 tbsp whole grain mustard
2 tsp dijon
Salt and pepper to taste
1. Mixed all ingredients together in a medium bowl. Feel free to add more mustard to taste, I personally like a lot of whole grain mustard than mayo.