Friday, August 15, 2008

The Worlds Best Crab Cakes

This is not something I made up, but we had them last night and honestly, there is no better. I have to tell you nothing irritates me more than when someone takes some wonderful crab and messes it all up by putting a bunch of bread and stuff in so that then end product tastes more of mustard and bread than anything else. I get that crab is expensive and you want to stretch it, but on the flip side it is expensive and you want to enjoy it. So ditch the fillers and try this, with just enough to hold it together but not so much to mess up the wonderfulness of the crab. ***Also, for a crab cake there is no reason you can not use back fin crab as opposed to lump and save yourself some change. However pick through the crab first to make sure you get any bits of shell out.

2 slices of bread
½ c. milk
1 lb crab meat
1 tbs Worcestershire
1 tbs baking powder
1 tbs mayo
1 tsp old bay

Set bread in milk and let set for 10 minutes. Squeeze out excessmilk from bread, and toss milk. Place bread back in bowl and add all other ingredients and mix thoroughly. Form into patties and fry until golden on both sides.

1 comment:

Anonymous said...

Finally! A recipe where you can TASTE the crab.
Thank you. Can't wait to try it.