I adapted this recipe from the Crab Cake recipe at Simply Recipes®. In her post, Elise wrote that her crab cakes would have benefited from an added spice kick, so I added 1/4 teaspoon of Fiery Chile Fusion to mine. I also cut the ingredients in half since I only bought one crab. I made other small adjustments for taste and rewrote the directions to my own short-cut liking.
The biggest revelation she shared is the importance of refrigerating the crab cakes once they are formed. Refrigerating them helps keep them from falling apart in the frying pan and becoming crab cake crumble. I didn’t have time to refrigerate mine for a full hour that she suggests, but I did refrigerate them for about 20 minutes and they fell apart a lot less than usual. An hour would definitely do the trick.
1/2 lb lump crabmeat (1 Dungeness Crab)
2 T butter
1/2 onion, diced
1 t salt
1 t Worcestershire sauce
2 t of paprika
1/2 t black pepper
1/2 t Fiery Chile Fusion (or red pepper flakes)
1 Tbsp prepared tartar sauce
1 slice bread, lightly toasted and torn into small pieces
3 Tbsp bread crumbs – enough to coat the crabcakes
To learn how to pick a crab, watch the video playing at the top right-hand corner of the page.
1 Pick over the crabmeat to ensure there are no bits of shell or cartilage. Be careful to keep the lumps of crab intact.
2 Sautée the onion in 1/2 Tbsp of butter, over medium high heat, until the onion is softened and golden brown. Let it cool.
3 Whisk together the eggs, Worcestershire sauce, salt, paprika, pepper, chile fusion, tartar sauce, and onions. Gently fold in the crabmeat and torn bread. Gently form the mixture into three cakes, each about 3 1/2 inches across and 3/4 inches thick. Dredge the cakes in the bread crumbs, coating them on both sides. Place them on a plate. Chill for one hour.
4 Melt the remaining 1 1/2 Tbsp of butter in a large nonstick skillet over medium high heat. Cook the crab cakes until golden brown, about 3 minutes on each side.
Makes 3 crab cakes.
Serve with a side of vibrant sautéed vegetables. I had Brusselles sprouts, pre-cut carrots and onions on hand. I sautéed them with a little butter, salt, and garlic pepper for about 6 minutes (in a separate pan but at the same time the crab cakes were cooking).