Jumbo Crab Cakes with Spicy Mayonnaise
The secret ingredient in these crab cakes and their sauce is a simple one – mayonnaise. Not only does mayonnaise add richness and flavor to the cakes, mix it with Creole mustard and hot pepper sauce and you have a quick sauce. A full cup of fresh parsley adds texture and a fresh flavor, so don’t scrimp. Also, buy the best blue crabmeat you can find. Because these crab cakes are so deliciously rich, I often serve them on a bed of salad greens.
I like Hellmann’s mayonnaise for cooking as well as for spreading on sandwiches.
When buying crab, you will obviously get better quality crab at a lower price if you live near the Atlantic shore. Blue crab is the best crab for making crab cakes. But fear not if you are landlocked, as I am in Nashville. (We don’t even have a large fish market as many cities do.) I buy blue crab at a wholesale club like Costco, where it is sold in 16-ounce cans.
Serves4 to 6
Preparation Time10 min
Preparation Time - Text10 Minutes
Total Timeunder 15 minutes
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party
Recipe Coursemain course
Five Ingredients or LessYes
Taste and Texturehot & spicy, rich, savory
- 2 slices of sturdy white bread, torn into pieces
- 1 cup fresh parsley leaves
- 4 scallions, both white and light green parts, chopped (for ½ cup)
- 1/3 cup plus 2 tablespoons mayonnaise (see Note)
- 3 teaspoons Creole mustard
- 1 teaspoon Worcestershire sauce
- 1 large egg
- 1 pound lump crabmeat (see Note)
- 1 cup vegetable oil, for frying
- Hot pepper sauce
- Lemon wedges, for serving
Place the bread, parsley, and scallions in a food processor or blender and process until the mixture is fine, 30 seconds. Add 2 tablespoons of the mayonnaise, 1 teaspoon of the mustard, and the Worcestershire sauce and egg and process just until combined, 10 seconds more. Transfer this mixture to a bowl.
Pick over the crabmeat, then separate it carefully with a fork. Gently fold it into the parsley and mayonnaise mixture. Divide the crab mixture into 6 even portions and form these into cakes about 1-inch thick. Place the cakes on a large plate.
Pour the oil into a large deep skillet and heat over medium-high heat. When it is hot, gently slide the crab cakes into the oil and fry until they are deep brown on one side, 1 minute. Turn the cakes with a metal spatula and fry on the other side until deep brown, 1 minute longer. Transfer the crab cakes to paper towels to drain.
Meanwhile, place the remaining 1/3 cup of mayonnaise and 2 teaspoons of mustard in a small bowl and stir to combine. Stir in hot pepper sauce to taste. To serve, place the crab cakes on plates and spoon some of the mustard sauce over each. Serve with lemon wedges.
2003 Anne Byrn