Sunday, March 23, 2014
Maryland Crab Cakes – The Good News is Theyre Almost All Crab and the Bad News is Theyre Almost All Crab
I saved this in iMovie at a size of 1280 x 720 HD, set at 24 frames per second. It looks good, but a little "jumpy." Would 30 frames per second be better? I also saved it at "High" quality, not "Best," which would have made the movie like 800 MB!
Anyway, back to the food! This video will hopefully show you what crab cakes are supposed to be like. A real crab cake is basically a fried lump of crabmeat, held together with a minimum of filler.
As I explain in the video, this makes shaping them a little challenging, but once they are in the pan and browned on both sides, they are far superior on every level. Your basic restaurant crab cake is probably less than 40% crabmeat, which is why they are generally tough and bready.
These are closer to 75% crab, which is a blessing and a curse. Since the crab content is so high, you really cant make these unless you have a nice pile of super fresh, sweet, high-quality crab. Even using the correct technique, these special occasion appetizers will only be as good as the crabmeat used.
So if you cant get real lump crabmeat consider this video recipe food porn. Watch, enjoy, and just imagine yourself in the scene. However, if you can get your claws on some fresh crab, give these cakes a try. Enjoy!
1 pound fresh crabmeat, the lumpier the better, well drained
8 saltine crackers
1 egg beaten
2 tbsp mayonnaise
1/2 tsp mustard
1/4 tsp Worcestershire
1/2 tsp Old Bay seasoning
salt to taste
cayenne pepper, optional
butter for frying
View the complete recipe