I always though making crab cakes was complicated because they needed to be deep-fried. So for me, it became one of these dishes that I would only eat in restaurants, until I found the perfect recipe from Chef Carey McPhee of Virginia Beach’s Wateman’s Surfside Grille. With Alaskan Crab coming in season, impress your guest with this perfect appetizer recipe.
Step 1 – Mix all the ingredients for the sauce
2 tablespoon of mayonnaise
1 tablespoon of heavy cream (35%)
1 teaspoon of lemon juice
¼ teaspoon of black pepper
¼ teaspoon of salt
¼ teaspoon of dry mustard
1 teaspoon of fresh chopped parsley
½ teaspoon of Old Bay spices
Note : Old Bay Spices is a USA East Coast classic, you can sometimes find it in Canada, if not or replace it with celery salt—but it won’t be the same…)
Step 2 - Lightly toss 1 pound of fresh crab meat into the mixture, not too hard since you don’t want to break the chunks.
Step 3 - Add 2 tablespoon of Panko (a type of Japanese bread crumb, available at regular supermarkets)
Step 4 - Separate the mixture into crab cakes, about the size of the palm of your hand.
Step5 - Bake into the oven at 400F, until golden brown, about 10 minutes.