Recipe

Best Crabcakes Ever Recipe

Add Step-by-Step Photos	Lillyann / All my dishes 1 year, 11 months ago "Sublime crab cakes recipe featuring lots of crabmeat, lightly held together by saltine cracker crumbs, Tabasco sauce and mayonnaise." These are AWESOME!! adapted from Jake Slagle's recipe @ uniqueculinaryadventures.blogspot.com Prep:30m Cook:20m Servings:4	Lillyann
	crab cake crabcake crabcakes dungeness crab crab seafood shellfish crabmeat louisiana hot spicy

Does this look good? Yeah! / Nope

Fans

caramia

invisiblec

shirleyoma

tuilelaith

gabrielle

trigger

craners

greekgirrr

winny

Ingredients

1.7 pounds Live Dungeness Crab (or not live, your option)

1 cup mayonnaise

1/4 cup extra-virgin olive oil

1/4 cup plus 2 tablespoons grapeseed oil

1 1/2 tablespoons fresh lemon juice

Cayenne pepper

1 garlic clove, peeled and chopped

Fine sea salt

1 cup finely crushed saltine crackers (3 1/2 ounces)

1 large egg, lightly beaten

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

1/2 teaspoon Tabasco sauce

Directions

For the Crab:

To assure it will be alive when you begin, purchase your Dungeness Crab live on the date you plan to proceed. Think in terms of about 1.7 pounds. Bring a pot of salted water to a full boil, then toss your crab into it. When the water has returned to boiling, cover partially and let continue to boil for 18 minutes. Remove crab with tongs or dump into a colander, then apply cold running water or ice, preferably both, till cooled down. Pull of claws and legs. Use mallet, nutcracker, and knife as needed to remove meat from legs, knuckles, and claws. Pull open the shell from the body, remove and discard viscera, then use your fingers to remove the white lump meat. All told, you should end up with about 1 pound of meat. Then you will need the following:

In a medium bowl, whisk the mayonnaise. Gradually whisk in the olive oil and 1/4 cup of the grapeseed oil. Add the lemon juice and season with cayenne. Transfer 1/2 cup of the mayonnaise to a small bowl and reserve. Using the flat side of a chef's knife, mash the garlic to a paste with a generous pinch of salt. Whisk the garlic paste into the medium bowl of mayonnaise, then transfer the aioli to a serving bowl.

In a large bowl, gently mix the crabmeat with the cracker crumbs, egg, mustard, Worcestershire sauce, Tabasco and the reserved 1/2 cup of mayonnaise. Shape the mixture into six 1-inch-thick crab cakes and transfer to a wax paper-lined plate. Refrigerate until firm, at least 20 minutes.

Preheat the oven to 400°. Heat the remaining 2 tablespoons of grapeseed oil in a large cast-iron skillet. Add the crab cakes and cook over moderate heat until golden on the bottom, about 4 minutes. Carefully flip the crab cakes, then transfer them to the oven and bake until golden and cooked through, about 10 minutes. Transfer the crab cakes to plates and serve with the garlic aioli.

NOTE: Cocktail Match = Margarita made with fresh grapefruit juice!

WINE: Rueda, in northwest Spain, is known for its refreshing whites made from the native Verdejo grape. They're just the thing for these flavorful crab cakes. Try the crisp Verdejo-dominant 2004. Basa, from star winemaker Telmo Rodriguez, or the lightly herbal, zesty 2004 José Pariente.

Recent Gawkers

Not quite what you're looking for? See more Main Dish / Shellfish

Or see more just like this

Comments

pat2me 1 year, 11 months ago said:
These look beautiful! Saving for later, thank you!

wilz 1 year, 11 months ago said:
Looks Scrumptous! :)

shirleyoma 1 year, 11 months ago said:
Now to get some crab meat, this is really close to my recipe, I bet yours is better.. great post!

caramia 1 year, 11 months ago said:
Lilly thank you for being the invite to be your cooking buddy,I look forward to trying your recipes and hopefully you will find some of mine that meets your liking.
I LOVE crab cakes and this recipe look fabulous I am definately going to try this one.
Happy New Year to you and yours.

Caramia

rosemaryblue 1 year, 11 months ago said:
Love crab cakes, and love them made with mayonnaise! Great recipe!

craners 1 year, 11 months ago said:
Uh oh...the best ever...lol, Lillyann you might stir up some controversy here...them East Coast people might have something to say. JK

Your directions were spot on...now thats how you show people how to make something. 18 minutes...I love that. I wish everybody would post like that...for people like me...very literal.
Have a GREAT YEAR YEARS Lillyann.

lillyann 1 year, 11 months ago said:
These are my favorite! *Respect* goes out to the East Coast peeps. I was, indeed inspired by them to begin with (and a little by the great people of Galveston, TX). Happy New Year everyone! Do let me know how they taste if you make them ...

squirrel_nut 1 year, 11 months ago said:
Does anything taste better than crab? the other ingredients sound fantastic! thanks

invisiblechef 1 year, 11 months ago said:
I have a lot of fresh caught salmon to use up, so I'm going to try this recipe out using salmon flakes tomorrow.

Beautiful photo.

beethovens5th 1 year, 11 months ago said:
THIS RECIPE WORD FOR WORD IS FROM :

UNIQUE CULINARY ADVENTURES

winny 1 year, 11 months ago said:
I first found this recipe online in your recipe collection 6 years ago: http://whispy.com/community/modules.php?name=Recipes

It seems someone has copied it over the years (NO WONDER!) We have made it several times since then--always wonderful! I'm glad to have found you here too Miss Lilly. We have always loved your detailed cooking encyclopedia as well, and look forward to your recipes with photos, here. I am going to even add my own!

cheryilyn 1 year, 10 months ago said:
Sounds wonderful.

gabrielle 1 year, 10 months ago said:
.

gabrielle 1 year, 10 months ago said:
Oops! made these today and they were scrumptious!

janierbearthyahoocom 1 year, 10 months ago said:
Do you really expect normal people to buy live Dungeness crabs and TURN THEM INTO CRAB CAKES ? ? ? Seems like a sin to me.