If you don’t have a go-to crab cake recipe yet, then it’s time to master this delicious coastal staple. You can incorporate fresh Florida seafood to take the taste up a notch or three. Floridians are fortunate to have some of the most delicious and accessible seafood. Because of this, you’ll come back to this recipe again and again for parties and gatherings. Simple yet elegant, this crab cake recipe will have you taking home empty dishes every time.
Recipe for Success
Delicious crab cakes are just one uncomplicated recipe away. You’ll need these ingredients:
- 1 egg
- ¼ cup mayonnaise
- 1 tablespoon chopped fresh parsley
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Old Bay
- 1 teaspoon fresh lemon juice, plus more juice for serving
- 1/8 teaspoon salt
- 1 pound fresh Florida lump crab meat
- 2/3 cup Saltine crackers, smashed into crumbs
- 2 tablespoons melted butter
Whisk all the ingredients together except the crab, crackers, and butter. When you add the crab and crackers, take a spatula, so you can fold them in gently. Refrigerate for at least 30 minutes and up to a day. Use a half-cup measuring cup to portion the mixture out on a greased baking sheet and brush with butter. Bake at 450˚ for 12 to 15 minutes, drizzle with butter and serve.
You could make crab cakes anywhere you can get lump crab meat, but fresh crab from the market will make this recipe amazing. In Florida, blue crabs are available almost year-round — except between Sep. 20 and Oct. 4, or when officials close the waters due to bad weather. And blue crabs are native to Florida in both the Atlantic and in the Gulf, so it’s easy to find these delectable treats at the seafood market.
Stone Crab Variations
You could also try these crab cakes with stone crab. These crabs are absolutely wonderful, but you can’t get them fresh the whole year like with blue crabs. Stone crab season in Florida is during the late fall, winter, and spring. Recently because of declining stone crab populations, the seasons are beginning Oct. 15 but could end early as they did this year.
Crabbers catch stone crabs for their claws, harvesting them and then returning them to the ocean because the claw can regrow. The claw meat is sweet and considered a delicacy, so using claw meat will take this recipe in a different direction than using lump blue crab meat.
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Delicious Any Way
With this crab cake recipe and using fresh Florida seafood, you can’t go wrong. You’ll love these crab cakes so much you won’t want to wait for the next party. Fortunately, they’re easy to whip up anytime. And all you need is a local seafood market you trust, or you could try your hand at crabbing yourself. Either way, whether you go with blue crab or stone crab, you’re going to have an instant family favorite.