There’s something special about a well balanced crab cake – not too bready (yes, that’s a word), with lumps of meat and not overly cooked. I love, love, love this crab cake recipe. I’ve made it countless times over the years and adjusted the portion according to the event (from bite size mini appetizers for a tapas party to large portion for an entree). This is a great crab cake recipe. It’s the only one I make.
In the summer time, I like to serve it over a tomato corn salad, drizzled with a creamy mustard sauce, a crusty baguette and a glass of wine. I’m making myself hungry. This is the recipe I’m sharing with you today.
Crab Cakes: Mix the wet ingredients (mayonnaise, mustard and egg) until creamy. Mix in the the Old Bay seasoning and parsley. Once it’s well blended, add the crab meat and FOLD it just enough to coat the crab meat with the wet ingredients. It is important to fold and not mix the crab meat – this is key to keeping the lumps intact. Once they are coated, add the Panko bread crumbs and fold until the crab mixture looks evenly distributed.
Making the patties can be a little messy as it requires both hands. If you wish to make a regular size appetizer, I recommend a 1/4 cup measurement to scoop a uniform mount of mixture per patty. Place the scoop mixture in your hand and with the other hand, gently press and shape the patty. Don’t compact it tightly. Coat it in the extra Panko and set it aside on a plate until all the patties are done. Cover with plastic wrap and chill them for two hours before pan frying. You can even chill them overnight.
Tomato Corn Salad: This salad is so refreshing! It only gets better as it sits. Mix the vinegar, sugar, salt and pepper in a mixing bowl; set aside. In a small stock pot, add corn and butter, cover with water and bring to a boil. Reduce heat and simmer for 5 minutes or until the corn is cooked. Drain the corn and shock it in ice water to stop the cooking process. Drain and add to a mixing bowl. Add the red onions, tomatoes, scallions and parsley. Cover bowl with plastic wrap and place in the refrigerator until you’re ready to pan fry the crab cakes.
Creamy Mustard Sauce: This mustard sauce is perfect. I came across years ago I don’t remember if it was from a PBS chef (remember those?) or a friend – all I can say is it’s delicious and I have never changed an ingredient. I’ve even served it with chicken fingers! Just mix all the ingredients in a bowl and refrigerated until needed.
Fry the crab cakes over medium heat in a large skillet. You only need enough oil to coat the pan. Since you’ll be frying them in batches, you may need extra oil as the crab cakes will absorb the oil as you fry them. When the oil is hot, gently place a few patties at a time, but don’t crowd the pan. Don’t move them. You want a golden crust on the bottom before you gently flip them – about 4 minutes per side. Drain on a paper towel and you may keep warm in a 180° degree oven or plate immediately.
To Assemble: Place some tomato corn salad on the plate, layer a crab cake or two on top of the salad and drizzle come creamy mustard sauce. Sprinkle with fresh parsley. Voila!
Crab Cake with Tomato Corn Salad
Crab cakes don't get better than these. Lump crab meat with a perfect blend of flavors and not overly breaded. Serve them with tomato corn salad in the summer or on their own.
Ingredients
CRAB CAKES
- 1 16 ounce lump crab meat, well drained
- 2 cups Panko bread crumbs, divided
- 1/4 cup mayonnaise
- 1/4 cup country dijon brown mustard
- 1 large egg, beaten
- 2 teaspoons Old Bay seasoning
- 1/4 cup parsley, finely chopped
- oil for frying
TOMATO CORN SALSA
- 1 bag frozen sweet corn kernels (14.4 ounces)
- water to cover corn
- 3 tablespoons butter
- 1 pint cherry tomatoes, halved
- 3 scallions (green onions), chopped
- 1/2 red onion, diced
- 1 tablespoon fresh parsley, finely chopped
- 1/4 cup red wine vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
CREAMY MUSTARD SAUCE
- 3/4 cup mayonnaise
- 2 tablespoons country dijon brown mustard
- 2 tablespoons honey
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh parsley, finely chopped
- 1/2 teaspoon Old Bay seasoning
- 1/2 teaspoon chili powder
- 1/4 teaspoon black pepper
Instructions
CRAB CAKES
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In a mixing bowl, blend the mayonnaise, mustard, and egg. Add Old Bay and parsley and blend well. Gently fold in lump crab meat. Add 3/4 cup of Panko crumbs and fold in just to well mixed. Note: If mixture is too wet, add an extra 1/4 cup of Panko crumbs, not to exceed 1 cup. Using a 1/4 cup measurement, gently form patties while not tightly compacting the mixture. Coat in remaining Panko bread crumbs and set aside on a plate. Repeat until all the patties have been shaped. Chill for 2 hours or overnight so they set and flavors marry.
TOMATO CORN SALSA
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Mix the red wine vinegar, sugar, salt and pepper and set aside in a mixing bowl. Add corn and butter to a small stock pot, cover it with water and bring to a boil. Reduce to a simmer and cook corn for 5 minutes or until tender. Drain and shock in ice water to stop the corn from cooking. Drain well and add to the vinaigrette in the mixing bowl. Add the tomato, red onion, scallions and parsley. Mix well and cover with plastic wrap. Place in the refrigerator until you're ready to pan fry the crab cakes.
CREAMY MUSTARD SAUCE
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Mix all the ingredients and blend well. Makes about 1 cup of sauce.
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Heat some oil in a large skillet over medium heat. Working in batches, fry the crab cakes until golden brown on each side - about 4 minutes per side. You may need extra oil as you work the batches. As they are done frying, drain on a paper towel. If you need to keep them warm, do so in a 180° preheated oven.
ASSEMBLY
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Place some tomato corn salad on a plate, layer with two crab cakes, drizzle with creamy mustard sauce and sprinkle fresh parsley.
Makes about 10-12 crab cakes. Enjoy!
