CRAB CAKES!

I don't want to pick another Crab for a while. I picked another 14 this morning for these Crab Cakes. There was a little meat leftover, I told my Bride to make herself a green salad and top it with the remaining Crab meat tomorrow. Only enough for one and anyway I will be welding on the truck tomorrow and will eat out when I take a break.

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This is a very basic Crab Cake except I use Ritz Crackers instead of bread crumbs. Old Bay seasoning is a requirement to get close to the Maryland Crab Cake taste.

1/2 Cup minced purple onion
1/3 cup sliced fine green onions (mid section only between pure white flesh and loose tops)
3 Tbls finely minced fresh garlic
4 Tbls finely minced fresh parsley
2 tsp Old Bay seasoning
1 to 1-1/2 cup Ritz Crackers pulverized
2 eggs
1-1/2 tsp Worcestershire
2-3 tsp Frank's Red Hot
1/2 cup Mayonnaise
1 stick of unsalted butter
2 pounds of Crab meat

Makes 6 good sized Crab Cakes

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I use one bowl for this doing prep work first adding everything but the crab & Ritz crackers then mix well.

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Once your dressing is mixed fold in the Crab and Ritz Crackers. This is a wet Crab Cake. I prefer these over the dry ones on the East Coast. Some day I will fabricate Crab Cake forms for making 2in tall Crab cakes that once browned on each side can be finished in the oven.

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I melt the entire stick of butter in a large iron skillet and make palm sized balls of the Crab Cake mixture. Once in the pan I flatten the Crab Cakes till about 3/4's to 7/8's of an inch thick. these also make great Poorboys, of course it takes two Cakes for a Jethro Bodie sandwich.

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I fry the first side a bit hard to hold the Crab Cake together and get the browned butter taste permeating the entree.

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Once flipped the Crab Cake is cooked but allowed to lightly brown on the topside before draining on wire.

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Some like a dressing or sauce on top but a little Parmesan cheese is all I want. These are packed with Crab meat and very rich. I managed 2 along with a little Garlic & Herb pasta on the side.

I bet those are as delicious as they are good looking! Yum.

Is that all you made, where’s my skillet full? :Rofl Jokes aside they look fantastic

Makes my mouth water


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Originally Posted by BuckeyeCrappie

Is that all you made, where’s my skillet full? :Rofl Jokes aside they look fantastic

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I need to measure that skillet, it's pretty big.

You must have seen crabs and shrimp in your dreams.
Those cakes look tasty! Jeff’s mom, my Aunt Tatie, made shrimp cakes that ROCKED!!
I am sure it was a very similar recipe.

CEST BON!!
BON TEMPS!!

Shrimp cakes sound good. I've never had those.

Good lookin' vittles right there!

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Originally Posted by BON TEMPS

You must have seen crabs and shrimp in your dreams.
Those cakes look tasty! Jeff’s mom, my Aunt Tatie, made shrimp cakes that ROCKED!!
I am sure it was a very similar recipe.

CEST BON!!
BON TEMPS!!

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So I'm sitting in the recliner in the evenings peeling boiled shrimp to vacuum pack the same way I pick Pecans. We had the rest of the Crab Cakes & Boiled Shrimp just now for lunch. I headed all the shrimp that was left early this morning so it didn't cut into the Truck repair time. I will be making the Shrimp & Eggplant Casserole for tomorrows lunch.

Combination shrimp and crab cake sounds awesome. I also like to make court bullion with broiled red fish chunks and sauteed shrimp added to the sauce about 3 or 4 minutes before serving. I look forward to seeing what you will turn that into.

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Originally Posted by "D"

Combination shrimp and crab cake sounds awesome. I also like to make court bullion with broiled red fish chunks and sauteed shrimp added to the sauce about 3 or 4 minutes before serving. I look forward to seeing what you will turn that into.

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I add my Redfish chunks at the same time but raw, never thought to broil them first. Very interesting. We can keep a single Bull in MS but I always caught mine in the Louisiana Marsh. I've tried making Courtbouillon with smaller Reds but that Old Fish Bones gravy just doesn't develop. I like at least 3 Backbones so it looks like I won't be making any for a while.

I leaned it from a fishing/cooking show years ago on a New Orleans channel. Might have been Frank Davis? Keeps the meat from coming apart in the gravy. I forgot to add, your crabcakes look fantastic.