WHAT ARE CRAB CAKES?
This is a variation on a fish cake that is uses the same ingredients (egg, flour, etc) but substitutes crab. It can be baked, grilled or sauteed. In the States crab cake is a Maryland hometown favorite. In the 1930s Old Bay Seasoning was named after the Chesapeake Bay, and was specifically invented for crab cakes.
SUGGESTIONS WHEN MAKING CRAB CAKES?
- Cook Your Aromatics First
To get the most flavor for your crab cakes, the trick is to cook all of the flavorings separately before adding them to the crab cake mix. This means, cooking your onions, garlic and herbs and then adding them to the crab, egg, and breadcrumb mixture.
- Double Crumb For Crispy Crust
Crab cakes are usually made with breadcrumbs and ours are no exception–except we re-bread them after we’ve made the mix. The exterior breading has a bit of Pecorino Romano for added crispness and depth of flavor.
- Don’t Like Crab?
If crab isn’t your thing this recipe works extremely well with any firm fleshed fish like tilapia or salmon. Serve these cakes with our Garlic Scape Green Goddess Dressing.
WHAT PAIRS WELL WITH CRAB CAKES?
Coleslaw, french fries or potato salad are all tried and true American staples to serve on the side. Roasted corn or rice will also work well. Drink-wise, on a cold summer day a sparkling white wine or a Sauvignon Blanc or even a bit of Champagne can hit the spot. Or switch over to a nice, cold beer (any will do). (written by Chef Stef)