No filler? No problem. I'm fairly reluctant when I see crab cakes on a menu (with the exception of Clark's in Austin) for fear of disappointment in the crab-to-crumbs ratio. I seek excellence when it comes to a crab cake, as the sweet shellfish is immeasurably best when not tampered with too much. My version celebrates the crab with herbs and just enough fresh breadcrumbs to hold the cakes together. Serve atop an arugula salad or alongside roasted vegetables. No filler, but much satisfaction.
Makes 6 servings
2 pounds jumbo lump blue crab meat 1/2 cup mayonnaise 3 teaspoons seafood seasoning 6 scallions, finely chopped 3 tablespoons fresh basil, chopped 2 large eggs Black pepper 4 tablespoons fine fresh bread crumbs Olive oil
1. Gently over the crabmeat to remove any shells, and set aside. Preheat oven to 400 degrees.
2. Mix together mayonnaise, seafood seasoning, scallions, basil, eggs, and salt and pepper. Pour mixture over the crabmeat gently mix together. Sprinkle bread crumbs over the crab and continue to mix. Divide mixture into 6 parts and mold cakes with your hands. Do not rinse hands between mixing and forming the cakes.
3. Refrigerate the cakes for 30 minutes. Then, paint the crab cakes with olive oil and sear on a griddle top until lightly golden brown on both sides. Carefully flip to ensure the crab cake do not fall apart.
4. Place the pan in the oven for approximately 5 minutes. Serve immediately with an aioli of your choice.
adapted from food network
