Every summer we rent a shore house with our friends, Greg and Christine. They have twin girls Pax’s age, and are just a ton of fun. There’s surfing and beach-going and puzzles and — my absolute favorite part — the food. Christine is a whiz in the kitchen, and her crabcakes have become legendary in our friend group. She brings them to every get-together, and we all shamelessly beg for crab cakes multiple times per week. They’re so good, in fact, that they’ve ruined me for all other crab cakes. I can no longer order them in any restaurant – I’m always disappointed.
Consider yourself warned.
- 1 lb jumbo lump crab meat
- 1 egg
- 1/2 c. mayo
- 1 tbsp dijon mustard
- 1 tbsp Worcestershire sauce
- 5 shakes of hot sauce (Christine likes Crystal, but any would work)
- 1 c. panko breadcrumbs
- 1 tbsp chopped fresh parsley
1. Beat the egg, then stir in dijon, mayo, Worcestershire, and hot sauce until combined. Stir in crab. Mix with hands.
2. Add panko breadcrumbs and fresh parsley, combine again with hands. Form into cakes. (Makes about 8, I think?)
3. Ideally, let the crab cakes chill for an hour (but we often skip this when starving). This chilling step results in cakes that hold together better.
4. Fry roughly 5 minutes per side on medium heat.
5. Serve on top of fresh greens dressed with olive, lemon and salt.
I highly recommend side of Jersey tomatoes, and a big ‘ol bowl of steamers (another recipe Christine has perfected – let me know if you’re interested….)