When done right they are thick, luscious and gently flavored patties with a whole lot of crab and not much else.
Done wrong, they are as Mr. Hubby describes, "bread stuffing with bits of crab snuck in".
For those off us who live near the Chesapeake Bay, we all have our favorite crab cake joint in our favorite town.
Ours happens to be the Dock Street Bar & Grill in Annapolis, Maryland. What a gorgeous Navy town it is with boutique stores, beautiful historic homes and a wonderful bay studded with sail boats.
And the crab cakes are to die for!
I called up the restaurant and requested their recipe before I wrote this post. I received a trite "absolutely not"in response.
So this right here, is a humble attempt at recreating those amazing crab cakes.
And if I may say so myself, well done!
Good to know: The number one complaint with lump crab cakes is that people find it very hard to fry them without them breaking apart in the pan.
The challenge with lump crab meat is that there is nothing to hold the thick long flakes of meat together unlike back fin. And since we don't want to add any extra breading to the cakes, my solution which I think works quite well, is to add some all purpose flour just before pan frying the crab cakes.
reason for this is that during the marination period the mixture will
release its juices. Adding the all purpose flour just before forming the
crab cakes, helps with the excess moisture and binds the crab cakes for
easy frying without affecting the flavor.