If you live in Maryland, you probably don’t need a recipe for Crab Cakes. You were either handed a recipe when you crossed the border on your move here or you were born with the innate ability to make them perfectly. So this recipe is really for those of you who don’t live in Maryland.
To me, crab cakes are like a little bit of the ocean you can bring back into your memory whenever the ocean feels too far away. They are great for any meal. You can make them big for an entree or small for an appetizer or an accompaniment to a salad (or SOUP!) for brunch.
There are many controversies surrounding Crab Cakes. What kind of crab do you use? Is there enough crab or is there too much filler? I don’t really find that the type of crab I use makes a difference. If you want to learn more about different types of crab meat and what they are best for, Phillips Food Service has a wonderful crab primer that explains everything very well. As for filler (bread crumbs, crumbled crackers, etc), I try to keep it to a minimum. I want CRAB Cakes, not balls of crab flavored bread.
Crab Cakes a la Paula
8 oz crab
1/2 cup bread crumbs
2 eggs, beaten
1/2 tsp Old Bay Seasoning
1/4 tsp celery salt
4 chopped green onions
1-2 cloves crushed garlic
1 tsp Worcestershire sauce
2 tbsp melted butter
1. Put the crab in a bowl and pick through it to remove any pieces of shell or yucky yellow bits.
2. Add the rest of the ingredients and mix well. End with the butter.
3. Shape your crab cakes into the size you want. You will have enough for 4 – 2 oz crab cakes or 12-14 mini crab cakes. I made mini ones this time.
4. Bake on a prepared pan sprayed with cooking spray for 20-25 minutes at 400.
I think the mini Crab Cakes would go really well at a brunch served with Chilled Fruit Soup. You can also use this same recipe to make Fish Cakes, Shrimp Cakes or even Lobster Cakes. I think you will be delighted with the flavor, since you will taste CRAB, not bread crumbs.