JacQui’s Crab Cake Recipe
1 lb. fresh lump crab meat
1 medium potato
½ teaspoon Worcestershire Sauce
1 tsp yellow mustard
1 TBS cream cheese
1 TBS butter
1 Happy Hen duck or chicken egg
¼ cup of dry pancake mix
butter or coconut oil for the skillet
If frozen, never attempt to thaw the crab in the microwave. Rinse the outside of the sealed container with cool running water to loosen the meat from the sides of the container.
Line the bowl with at least three paper towels. Dump the crab meat from the plastic tub into the lined bowl and allow it to thaw in a large glass or metal bowl (never plastic) lined in paper towels. Gently mold a paper towel to the meat as it should still hold the shape of the container.
Place on bottom, rear shelf, in the back of the refrigerator for a minimum of one hour up to three days.
When you are ready to prepare your delicacy, place the bowl on the counter.
Remove any eyes or sprouts from the potato, but peeling is optional. Dice the potato in the smallest pieces possible, until starch foam begins to develop. This is the binder for your crab cakes.
Remove top paper towel from crab cake. Some meat may stick to the paper towel; do not become sidetracked by this. Move the towel off to the side and pick off the meat placing it back into the bowl.
Take a larger mixing bowl and cover the bowl that holds the crab meat. Grasp both bowls tightly, flip quickly, remove towels immediately to avoid the liquid from dripping back onto the meat. Again, pick off any meat sticking to the towels, and place the meat back into the bowl.
You have now prepared your crab meat for any recipe, because there is nothing worse than paying for quality jumbo lump crab meat that tastes like the crab’s last meal. 🙂
In a small glass bowl or glass measuring cup, mix the Worcestershire sauce, mustard, cream cheese, butter, and egg, and microwave for about 20 seconds to soften the cream cheese and butter. Mix well.
In the bowl with the crab, add the potatoes and the seasoning mix, fold the mix gently together using a large fork. Fold as gently as possible as to not break up the crab meat.
Divide the mix into four equal amounts, and using your hands, gently shape the mix into balls, and flatten slightly. Sprinkle each crab cake with dry pancake mix to keep them from being sticky if storing in the freezer or for maintaining its structure when frying, and to help them brown while they are cooking.
Freezer Tip: Place the four crab cakes onto a foil or plastic lined pan and put them in the freezer for 15 minutes to allow the cream cheese and butter to set. At this time they may be wrapped individually and placed in zip top bags before freezing.
Heat butter, coconut, or oil of choice over medium heat. When the oil is hot gently place each crab cake into the pan. Allow to cook slowly. When the crab cake has browned lightly around the bottom edges, flip the cakes. Be very patient; the crab cakes should only be flipped one time to allow them to keep their shape. When they become brown around the bottom edges, they are ready to serve. Remember, you are only cooking the egg and potato.