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.