Sarasota's Crab Cakes Recipe

"This is really a mix of several recipes; and, it is made of mostly crab which I love. It's a combo of a Maryland crab cake recipe, one from Maine, Mom's; and a few online. Then, I just fooled around; until, I found what I liked. Fresh crab is best; but, you can use a canned crab for this ... just get the good stuff. For me, a few parsley buttered new potatoes; and, coleslaw are the perfect side dishes. Prep time includes time for the cakes to firm up in the refrigerator. This will make between 8-10 cakes."

Step by Step Method

Step 1

Fresh Bread Crumbs ... Pulse a few times in a food processor, until you get a fairly coarse texture. Then, I like to dry them out a bit. Put them in a 300 degree oven for approximately 5-7 minutes. We are not browning them, and making them crunchy; just drying them out a bit.

Step 2

Base ... Add the egg, mayonnaise, lemon zest and juice, worcestershire, mustard, parsley, scallions, Old Bay seasoning, OPTIONAL celery, a light pinch of salt and pepper, optional red pepper flakes; and, mix to combine. Stir in the bread crumbs and saltines (start off with 1/8 cup saltines); and, let them sit in the dressing a good 5 minutes. You can always add more after you add the crab; if the mix seems a bit too wet. Usually, I end up adding just a few more saltines, if anything. But, do this after you add the crab. Note: I don't like the celery; but, many of my friends too. It is completely up to you.

Step 3

Crab ... I really prefer to use fresh for this; however, you can use a good quality canned crab as well. Make sure to pick it clean; sometimes, you will find a little cartilage in the crab. Add the crab to the base mix; and, gently mix to combine, trying not to break up the crab. As mentioned; if it seems a bit wet, I add a few more saltines. You want a delicate cake - not dense; but, you want it to hold together too.

Step 4

Cakes ... Make the cakes using an ice cream scoop - or, just a big spoon; and, gently roll them in your hand to make a ball. Place on a sheet pan, lined with parchment paper; and, cover tightly with plastic wrap. Refrigerate a good hour to firm up; and let the ingredients and flavors develop.

Step 5

Saute ... I like to use a large nonstick pan for this; it just seems to work the best. Add equal parts butter and oil; just enough to lightly cover the bottom of the skillet; and bring to medium high heat. Add the cakes, and press down lightly using a spatula, to form a patty - not too thin.

Step 6

Saute on the first side for 3-4 minutes until golden brown. Note - the crab cake is not ready to flip, if it still sticks. Once flipped, cook the cake another 3-4 minutes until golden brown. Remember, the crab is already cooked.

Step 7

Serve and ENJOY! ... Serve the cakes with tarter sauce, remoulade, lemon aiola, creamy sriracha; or, cocktail sauce. There are many other sauces/condiments you can serve with crab cakes. I love parsley buttered potatoes and slaw on the side.