Description
This crab cake recipe is inspired by the crab cakes served at Dockside in Virginia Beach.
Ingredients
- 1 lb. jumbo lump or backfin crabmeat
- Flaky sea salt or kosher salt to taste
- 1/4 cup mayonnaise
- 1/3 cup panko bread crumbs
- squeeze of lemon, plus more to taste
- 1 teaspoon Old Bay Seasoning
- a couple of tablespoons of freshly chopped herbs: tarragon, parsley, or chives
- melted butter, for brushing
- lemon wedges, for serving
- tartar sauce (recipe below), for serving, optional
for the Tartar Sauce:
- 1/4 cup mayonnaise
- 8 cornichons, minced
- 1/2 teaspoon Dijon mustard
- 1 teaspoon freshly squeezed lemon juice, plus more to taste
- 1 small shallot, minced
- pinch kosher salt
Instructions
- Place the crabmeat in a large bowl. Being careful not to break up the lumps too much, spread out the crabmeat into a single layer in the bowl. Season lightly with salt. Add the mayonnaise, panko, lemon juice, Old Bay, and herbs. Gently fold all of the ingredients together using a large spoon or spatula. Taste. Adjust with more salt or lemon to taste.
- Preheat the broiler. (Rack should be about 4 inches from the heat source.) Lightly grease a sheet pan with butter or olive oil.
- Using a lightly greased half cup measure, portion your crab mixture into 5 cakes. The mixture should barely hold together when formed into a cake. Place the cakes on a sheet pan and chill in the refrigerator for about 15 minutes.
- Make the tartar sauce: Place all ingredients in a bowl. Stir. Taste. Adjust accordingly.
- Brush each crab cake with melted butter. Broil five minutes. Serve with lemon wedges and tartar sauce on the side if desired.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dinner
- Method: Broil
- Cuisine: American