StovetopAmerican
Crab cakes
Lump crab, little binder, a hot skillet. If it tastes like bread, you used too much bread.
Made it?
30 min · 25 min hands-on · pull 145°F · rest 2 min
Ingredients
2 lb on the fire · ~1.4 lb to the table · 3 plates at 8 oz
- lump crab, picked2 lb
- mayonnaise1/4 cup
- egg1
- panko or crushed crackers1/2 cup
- Dijon1 tsp
- Old Bay or paprika1 tsp
- for the panoil
Method
- 1
Fold, do not mash. Cakes, fridge 15 minutes so they hold.
- 2
Hot skillet, 3–4 minutes a side until brown. 145°F.
- 3
Lemon. Tartar if you must. Filler is a crime past a third of a cup.
If you don’t have it
- crab → lump crab. Keep the same pull. Leaner cooks faster and dries sooner.
- lump crab, picked → What you actually have, if it is the same muscle family. Claw meat is cheaper and finer. Mix with lump.
Same cook, different day
Weeknight
Less time. Same seasoning, hotter fire, watch the probe. Do not skip the rest.
On the plate
With this, try
- With this dish, try making grilled asparagus.
When the meat comes off to rest. Thick spears, oil, salt. Hot grate 2–3 minutes, roll, another minute. Lemon. Pencil spears go in a hot skillet, not on the bars.
10 min
- With this dish, try making vinegar slaw.
Anytime. Better after an hour in the fridge. Cabbage, carrot, cider vinegar, a pinch of sugar, salt, pepper. No mayo if the meat is already rich.
20 min