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Crab Cakes

Lump crab meat gives the satisfaction of eating crab without the work of breaking through the shell and hunting for the biggest and best pieces of meat. Inspired by the Famous Palm Beach Grill Florida, this recipe reminds of sunny and carefree delicious days! Serve with tartar sauce and shoestring fries for the full effect.

Ask your fish monger at the seafood counter for lump crab meat, it is not the same as the standard canned crab meat in the grocery aisle.

I found 1 lb tins at Lapointes in Bells Corners. Keep in refrigerator.

1 lb (454g)  jumbo lump crabmeat
1/4 cup (50 mL) mayonnaise
1  egg white, lightly beaten
1 tbsp (15 mL) minced arugula or parsley
½ tsp (1.25 mL) lemon zest
Salt & freshly ground pepper, to taste
1/4 cup (50 mL)  fresh breadcrumbs
olive oil or butter, to saute
 

In a large bowl, mix together mayonnaise, egg white, arugula, lemon zest, salt & pepper.

Add the crabmeat and mix gently, trying not to break up the large lumps of crabmeat. Portion 1/4 of the crab mixture into a circular ring on top of parchment paper.

Sprinkle 1 tsp of breadcrumbs on each side of the crab cake.

In a small saucepan, olive oil. Make sure to add enough to fill the bottom of the pan. When hot, add one crab cake and remove the ring.

Cook for one minute until the cake is golden in color, flip and remove from heat.

Place the entire pan into a 400-degree oven for 90 seconds to brown the opposite side of the crab cake and warm throughout.