The secret to a good crabcake is to work as little as possible with the mix, and to form the cakes as lightly as possible.  The result is a delicate cake that allows the flavor of the crab to come through.  Of course, a high quality crab meat is also essential. 

    I prefer to use Jonah crab meat for my cakes.  Jonah is a continental shelf crab, and the meat is sweet and incredibly flavorful.  Ask your fishmonger to get it fresh for you.  Locally in eastern Massachusetts I know it is distributed by Dole & Bailey, Inc., available freshly cooked under their label, and it is as good a crab as you'll find.   Don't waste your money on that pasteurized in the can crab . . . it's not even close in flavor comparison.

For 20 cakes


5 tb mayonnaise
2 tb Dijon mustard
2 eggs
1 bunch fresh chives, chopped
1/2 tsp Tabasco sauce
3 cups Ritz crackers
3 tb fresh squeezed lemon juice
2# fresh cooked Jonah crab meat

Mix together in a bowl the mayonnaise, mustard, eggs, Tabasco sauce, chives and lemon juice.  As you add the Ritz crackers to the mix, crumble them coarsely in your hands.  Fold in the crab meat until blended thoroughly, but do not overmix.

Gently form a generous tablespoon of the mix into a cake about an inch and one half in diameter, and about 3/4 inch in thickness.  You should get about 20 cakes from this mix.

Heat a saute pan on medium high, and then add a little canola oil to coat the surface.  (remember:  hot pan, cold oil, food doesn't stick)  Let the oil come up to temperature, and add a couple of the cakes at a time.  You're looking for a little crispness in the browning on each side.  The reason you're keeping them in the 3/4 inch thickness is so the time it takes to brown crisp is also enough time to heat through.

You've a lot of options for sauces, and the choice depends on your taste.  Whether it is a Cajun remoulade, or a tomato-based cocktail sauce, or a grainy mustard beurre blanc, these cakes will stand up nicely.  They're also good just as they are.  Hope you'll enjoy them.

And, again, GO PATS!

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