Friday, March 4, 2011

No Fail Crab Cake recipe

Whenever we have a party, small or big, we like to have many Hors d'œuvre becauce, let's face it, we like that part of the meal best. Usually, we are all hungry and every little morsel is just what we need ;) My crab cakes are often times the crowd favorite! This recipe was very much inspired by Tyler florence's recipe almost a decade ago, (I saw him make it on TV) but I can't give you a link, because I can't find it. My recipe is probably close to his recipe but over the years, I'm sure I've butchered the original and made many changes. I never really have seen the recipe/measurement, I just saw him make it and everything is approximate. Yes you see that chopstick in the picture... That's what happens in a Japanese household even if the meal has nothing oriental about it :) chopsticks are the best tool in MY kitchen :)

** don't let the ingredients fool you, most of the things, you should already have in your fridge. there are steps, but steps are very easy.
** I like to make mind as mini appetizers so I make them small, but I have made them for dinner and just made into hamburger patty size, and that worked just as well.


1 small idaho potato
1 cup of lump crab meat
(I usually look at the packaged crab meat, then compare it to the potato. 50/50 sounds pretty good. this is more like a crab croquette :) )

1/4 cup whole milk
1 tbs butter
a few sprigs of Thyme
two garlic cloves smashed
a few black pepper corns
1 bay leaf

pank bread crumb
  1. peel and cube the potato and put them in a cold salted water and bring it to boil. Boil them until fork tender
  2. bring to a very low simmer the milk, butter, thyme sprigs, garlic, pepper corns, and a bay leaf until all the flavors have infused the milk
  3. just as you make mashed potato, put the infused milk onto the potatoes and mash. you are looking for the consistency of dry mashed potato. If the mashed potatoes get too runny or wet, it will be hard later to form a ball for mini crab cakes.
  4. mix the mashed potatoes and the lump crab meat together. don't over mix, the crab will turn to shreds.
  5. form then into a balls. I like to make mine the size or a ping pong balls. I push them a bit, so they become discs about 3/4 inch high.
  6. dredge them in flour, then in egg wash, then into the breadcrumbs, just as if you are battering anything else.
  7. heat some olive oil in a pan, so there's more oil than "just covering the bottom of the pan". you want them to have enough oil for them to get crispy. brown on both side, put them on a rack, or paper towel, top them with the sauce (right before the guests get there), and serve! (it's mayo based, so it gets filmy on surface if left out too long. )


1/4 cup mayo
1 tbs mustard. I use the very grainy one.
1 anchovy fillet (omit it if you don't like it) chopped up fine of pasted
1 garlic clove grated
splash of lemon juice
1 tbs finely chopped parsley
pinch of salt
panch of pepper
pinch of sugar

put all of the ingredients in a small bowl and mix. adjust the seasoning. usually sugar mellow out the strong flavors. I sometimes add half of a hard boiled egg, finely chopped. you can always add your favorite herbs in here:thyme, rosemary, chives, basil, tarragon...make it your own!

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