My niece recently fixed crab cakes; they were the best I’ve ever eaten. I believe she was using her boyfriend’s recipe. I’m not saying this is his recipe, but after the meal, we did find a packet in the kitchen similar to the one below.
Source: Old Bay Crab Cake Classic packet
1 pkg. Old Bay Crab Cake Classic
1/2 c. mayonnaise (Best Foods or Hellman’s, ideally)
1 lb. fresh or canned crab meat, drained and cartilage removed.
Mix Crab Cake classic and mayo in a large bowl. Add crab meat; toss gently until well mixed. Shape into 6 patties. Broil or fry (I used 3 T canola oil and 3 T butter over medium heat) 5 minutes per side or until golden brown turning only once.
Turn very carefully. I’ve had problems with crab cakes breaking apart in the past, so I used one spatula to lift the crab cake, put a second spatula upside down on top of the crab cake, so that when I turned the whole thing over, it was easy to gently slide the crab cake off of the second spatula without it breaking apart.
We put together a sauce to have with our crab cakes, recipe below.
1 T. butter
1 small shallot, finely minced
1 T. white wine (I wish that I had used brandy or sherry. I think it would have added more to the sauce.)
2 T. dijon mustard
1 c. heavy cream
1/4 t. kosher salt
Sautee shallot in butter until translucent; Add wine and mustard, stirring until blended. Add cream and salt. Simmer over low-medium heat for just a few minutes.
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.