 Re: crab cakes | |
I'm from Maryland and you don't need to use parmesan cheese, bread crumbs, pork rinds, etc. as binders/fillers in crabcakes.
The best crabcakes are the ones that have the least fillers. In fact, the cheaper the crab house, the more fillers they toss into the crab cakes!
To bind the crab meat, either use an egg or mayonnaise. If you use an egg, do not beat the egg. Simply mix a whole egg into your crab meat allowing the yolk and whites to coat the meat. Make sure you use enough crab that the mixture isn't soupy or watery from the egg. The mixture should be sticky enough to hold together when gently patted into a cake.
If you use mayonnaise, again, only use enough mayonnaise to hold the crabmeat together.
After forming the cakes, let them rest in the frig for about 30 minutes.
Since you aren't filling the cakes with junk, you have to be careful when cooking them. You can either place them in baking sheet, brush them with butter, and put under the broiler until the crab cake is golden brown. If you pan fry them, put them into a heated pan with oil or butter. Do not move the cakes around or they will fall apart. Just put them into the hot pan and flip them when the bottoms edges get a golden brown crust. |