These are different. These crabcakes taste like crab. Every other ingredient is a pleasant backdrop, but the crab takes center stage. I use just a little bit of fresh breadcrumbs to pull the ingredients together and dredge them with panko to give them a nice, light crispiness. No stuffing here, folks.
2 tablespoons finely chopped chives (you can substitute with dill or parsley, or omit altogether)
1/2 teaspoon dry mustard
2 splashes Tobasco sauce
1 teaspoon Worcestershire sauce
2 1/2 tablespoons mayonaise
2 large eggs
3/4 to 1 cup fresh breadcrumbs
1 pound good quality lump crab meat
salt and pepper
Butter and olive oil
- Mix together the first 6 ingredients until well combined.
- Add the crabmeat (gently so you dont break up the pieces too much) and fresh breadcrumbs. Season to taste with salt and pepper.
- Divide the mixture into 6-8 portions and flatten out into patties. (I made 7 patties)
- Pour a small mound of Panko crumbs onto a plate or cutting board and dredge each patty. Set the patties aside.
- Refrigerate the patties, uncovered for at least 1/2 an hour up to overnight (to dry them out a little).
- Heat a little olive oil with a pat of butter in a heavy bottomed skillet (I used cast iron, but I have made these in a non-stick skillet and that worked fine too)
- Add the patties in small batches and brown on both sides.
- Serve immediately with a squeeze of lemon juice
I used my little mini blender to make fresh breadcrumbs. You can use a regular blender or mini food processor, or you can even crumble it up by hand.
This is the brand of crabmeat I use.
The first 6 ingredients
Add the crab and breadcrumbs
Dredge in Panko
Set aside and chill
Squeeze a little lemon juice on these and eat them while they are still hot.