In Search of the World's Best Crab Cakes

My friends Tom and Holly are celebrating Thanksgiving at home this year and serving crab. I suggested they consider make crab cakes. However, the search for the best crab cake recipe in the world will be an ongoing quest.

 

For those cooking gluten-free, we have the additional challenge of choosing the best gluten-free flour, cracker or bread that won't compromise the delicate flavors and texture of the cakes. I like cooking gluten-free with recipes like this using rice or tapioca flour.

Here's a good one I came across, handwritten and crammed in with a bunch of other index card in a old box of recipes, which I bought last year from a neighbor at their yard sale. I made a couple of changes to accommodate my pepper allergy and gluten intolerance and they were the best crab cakes we've ever eaten!

Ingredients:

1 pound fresh crab, picked over to remove shell
1 cup cooked corn
1/2 cup each onion, green pepper and celery finely chopped
1 cup mayonnaise
1/2 teaspoon dry mustard and a dash of cayenne or green pepper sauce
1 egg, beaten
1-1/4 cups saltine cracker crumbs (for gluten-free use rice crackers, fine crumbs)
2 tablespoons olive oil and to tablespoons butter

Directions:

1. Combine the crab, corn, onion, pepper, celery in one bowl; in another combine the mayonnaise, mustard and cayenne.
2. Mix the two sets of ingredients together.
3. Fold in the egg and 1/4 cup of the cracker crumbs to bind the ingredients together.
4. Form the crab mixture into eight (8) patties.
5. Roll them in the remaining cup of cracker crumbs.
6. Fry the cakes in oil and butter 3-4 minutes per side.
7. Serve with tartar sauce.

Here's a recipe adding Louisiana hot sauce.

Maryland Crab Cakes

Ingredients:
1 pound cooked crab, flaked
2 tablespoons chopped fresh parsley
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1 teaspoon Louisiana hot sauce
2 eggs, beaten
2 tablespoons mayonnaise
1/2 cup cracker crumbs
salt and pepper to taste
flour for dredging

Directions:

Mix the parsley, dry mustard, Worcestershire sauce and hot sauce, eggs, and mayonnaise together.

Add the crab and crumbs, and season with salt and pepper to taste.

Divide the mixture into 8 cakes and dredge in flour.

These can be deep fried at 375 to 380 degrees for 2-3 minutes (or until golden brown). Or you may pan fry them on both sides in butter.

Note: I've come across other Maryland crab cake recipes that add 1 teaspoon of Old Bay seasoning, celery seed, even Italian bread crumbs.  Other recipes add finely chopped green onion and tomatoes.

 Mendo Bistro’s Award-Winning Crab Cakes with Tarragon Aioli seems to be a popular recipe shared across the Internet.

Watch how Tom Douglas, chef and author of I Love Crab Cakes! (50 recipes) makes his famous crab cakes. Scrumptous ingredients, excellent tips!

Another excellent crab cake resource is the Crab Cake Guy. He posts about 24 crab cake recipes and links to a half dozen crab cake cookbooks.

If you have a favorite crab cake recipe, I hope you will share it. If you try any one of the recipes I've posted here, I would love to hear about your culinary experience in the kitchen with crab.