I’ve never been a fan of crab cakes. At all. I’ve always considered it a gross waste of beautiful fresh crab, maybe because the crab cakes I’ve had in the past have never tasted like actual crab. With bell peppers (hate them), Old Bay (disgusting), and other needless fillers, I always felt I would be better eating a burger which at least would taste like what it was. Maybe it’s just because I like all of my seafood – shrimp, lobster, and crab, unadorned and tasting like the sea.
When my husband The Critic asked me to make crabcakes for the Halloween party we were throwing, I was reluctant. I wasn’t sure I could find a recipe that would produce something that I would be proud to serve to our friends. I did a bunch of research because I knew that it was important to The Critic to have these cakes. I found absolutely nothing online in the way of a crab cake recipe that I would ever serve. They were all packed with spices, vegetables (what?!) and fillers. Why couldn’t I just make a simple crab cake that still tasted like CRAB? So like many times before, I shut my laptop and just did it myself. And they were so good.
I urge you resist adding more seasoning to this crab cake recipe, and this includes salt and pepper. The chipotle mayonnaise on top of them is far and beyond the best accompaniment and the crab cakes themselves are perfect the way they are.
I will admit that these aren’t exactly health food due to the amount of mayonnaise in them (and the sauce too)! But they’re filling and yummy, so really one is enough. Serve them with some arugula and you’re good to go.
Makes 6 crabcakes/6 servings
1lb crabmeat, picked over
½ cup mayonnaise
½ cup panko
½ jalapeno, finely chopped OR 1 scallion, finely chopped
2T neutral oil such as avocado oil
1/2 cup mayonnaise
¼ t chipotle chili powder
1t lemon juice
1/2 garlic clove, crushed
Combine the crab cake ingredients and form into 6 patties. Flatten them enough (around ½ inch) so that they’ll cook through.
In a heavy skillet, heat the oil until very hot, then gently place the crab patties onto the hot oil. Cook until browned on each side, flipping once.
While the crab cakes are cooking, combine the mayonnaise ingredients. Serve with the finished crab cakes.
Like most things, these are best when served hot.