It seems crazy I’ve shared close to a dozen recipes on here already.
I set a goal for myself early on in the year, actually a New Years resolution. I wanted to be lean and be able to have more energy. Around June, I looked into the mirror and took it seriously. I’m now more than 4 months in without a missing a beat exercising and eating better.
I just recently started P90x which has strangely given me a massive burst of energy almost daily, more so than my previous routine I shared here awhile back. Probably will update that soon as my new routine is a total monster in every intent and purpose of that phrase.
Back to the topic at hand though. Crab cakes are something I make quite often but preferably with crab meat when I take trips to Florida. Publix lump and jumbo lump is just as fine though. I’ll occasionally use claw too and mix with lump.
Is it P90x food?
Absolutely, let’s get into how I make it.
How to Make my Crab Cakes
- Cutting board
- Medium-large mixing bowl
- Non-stick skillet pan (Le Creuset)
- Spatula (you already know Le Creuset preferred)
- Plastic kitchen utensil (Le Creuset)
- 1/2 onion sautéed (optional)
- Celery stalks cooked finely (optional)
- 1/3 cup of mayonnaise
- Large egg, beaten
- 2 tsp. Dijon mustard
- 1/2 tsp. Worcestershire sauce
- Pinch of hot sauce
- Pinch of Kosher salt
- Pinch of Chef Paul seafood magic seasoning
- Old bay
- Freshly ground black pepper
- 1-2 lb Jumbo lump crabmeat
- 3/4 c. panko bread crumbs (or saltines)
- Freshly Chopped Parsley (optional)
- Canola oil, for frying
- On a cutting board, get a medium-large mixing bowl to rest on top. Open crab meat and remove from containers into the bowl. Using a spoon, chop and stir around until it’s less lumpy.
- Proceed to combine ingredients with the exception of old bay (that will be used for frying) and incorporate evenly.
- TIP: add extra bread crumbs if mixture is not binding entirely, these will fall apart on the pan when you cook them if you don’t.
- Let chill in the fridge covered for at least 3-4 hours.
Mold the mixture into cakes and start cooking
- After the mixture has chilled, heat a non-stick skillet pan to medium heat.
- Once heated, pour a small amount of canola oil into pan.
- Proceed to make burger like patties with the mixture, transfer immediately to heated skillet.
- Sprinkle old bay on top side and repeat on bottom.
- Cook each side for about 4-6 minutes.
- Transfer to a serving dish.
- Once each cake has been cooked, serve with a bit of lemon.
This doesn’t take terribly long to make clearly. The parsley, celery, and onions are totally optional but they add a great flavor to these. It’s important to really sauté the celery or it will be too crunchy.