Crab Cakes are a dime a dozen… Well, not this one… This one is the golden nugget in the cow farm! In other words, you have found the best one!
- 1 16oz tub of crab Backfin meat
- 1 16oz tub of Jumbo Lump crab meat
- 1/2 cup mayonnaise (Duke’s preferred)
- 3 eggs
- 1 Tbsp dill, chopped fine
- 1 clove garlic, minced
- 1 Tbsp Parsley
- 2 Tbsp Creole seasoning (any works well such as Old Bay)
- 1/2 Tbsp chili powder
- 1 1/2 Tbsp mustard powder
- 1 Tbsp salt
- Approx. 4 to 6 slices of 1/2 inch cut sourdough bread toasted (enough to get 4 cups worth of crumbs)
- zest and juice of one lime
- zest and juice of one lemon
- Toast the bread slices till crunchy and slightly crumbly, then put into food processor or into a plastic zip bag, and crumble till you have small to medium-sized crumbs. Make sure it yields approximately 4 cups of crumbs. Set breadcrumbs to the side in a bowl.
- In another bowl, combine mayonnaise, eggs, spices, and lemon and lime zest and juice. Mix well, then add the Backfin crab meat. Incorporate the Backfin well into the mixture.
- Next, Add the breadcrumbs to the mixture and incorporate them with your hands into the crab cakes. with a plastic or rubber spatula, fold the Jumbo Lump crab meat in as well, making sure not to break up the beautiful lumps of meat.
- Once everything is mixed together, form a large crab cake within the bowl and cover it directly with plastic wrap. Then, cover the bowl with plastic wrap and let it sit inside the fridge for an hour, letting the flavors get to know each other.
While the flavors of the crab cakes are speed dating each other in the fridge, let’s work on the dill hollandaise. (see instructions below)
- Once the crab cakes have sat in the fridge for an hour, take them out and form 4oz sized cakes, or just medium-sized crab cakes. You should get at least 12 crab cakes from one batch. Place the crab cakes on a plate or baking sheet after forming them.
- Set your oven to about 400 degrees Fahrenheit.
- While the oven heats up, get a large oven safe pan screaming hot over a high heat stove with about 4 Tbsp of oil.
- Place about 4 to 6 crab cakes in the pan, making sure not to overcrowd. Let them brown for about 1 to 2 minutes on one side (May need multiple oven safe pans to accommodate all the crab cakes). Then use a spoon to gently flip them, place the pan with the crab cakes in the preheated oven. Cook in the oven for about 6 to 7 minutes till the outside is a nice golden brown.
Plate with the dill hollandaise and maybe some asparagus. Enjoy!
- 1 Tbsp dill, chopped fine
- 1 Tbsp dry parsley
- 9 egg yolks
- 2 cups of clarified butter at about 145 degrees Fahrenheit
- 2 Tbsp Worcestershire sauce
- 2 Tbsp lemon juice
- 2 tsp Tabasco sauce
- In a medium-sized bowl, combine the egg yolks, lemon juice, Worcestershire sauce, and Tabasco.
- Whisk the mixture till well incorporated.
- Once your clarified butter has hit a temperature of 145 degrees Fahrenheit, use a measuring cup to very slowly pour a thin stream of butter into the egg mixture while whisking vigorously. The mixture should become thicker. Once all the butter is gone, gently mix in the dill and parsley. Set to the side and go back to cooking the crab cakes.
Note: Look for clarified butter at your local grocery store but if you can’t find any then melt down about 1 pound of butter in a small pot. Once melted, boil till the white fat starts to come up. Skim the top of the butter with a spoon to remove the fat. Remove most, if not all, of the white fat. Next, pour the clarified butter into the measuring cup to cool down a bit. This shouldn’t take too long, but it’s a quick and easy way to make clarified butter.