Saturday, May 16, 2009

Mommy and Me Crab Cakes...Lunch with my daughter

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My favorite kitchen mate is my daughter, Christina. She will be great cook one of these days. Whenever we get together, we gravitate towards the kitchen; like this afternoon, when she decided to show off my crab cake recipe with a few additions of her own. The ingredients are the same, except she gives it a final dredge in Panko and fries them in sesame oil. I loved it...but what I love the most about my 36 year old daughter is that after all these years and in spite of her independence, she still calls me Mommy!


1 lb lump crab meat
2 TB red or white onion
1 Egg
2 tsp. Worcestershire Sauce
2 TB Mayonnaise
1 tsp.lemon juice
1 TB mustard
1 TBS melted butter
1 tsp. Parsley Flakes
1 tsp. Old Bay Seasoning
1/2 cup Bread Crumbs
Panko for dredging

Crisco or Sesame oil for frying

Combine all ingredients except for crab meat. Gently fold in crab meat. Shape into 8 cakes. Pass through Panko. Pat well. Fry in regular or sesame oil. Serve with tartar sauce.

Tartar Sauce

1 cup mayonnaise
2-3 tsps. relish

Serves 4

Cook's Note: Make sure you get good crab meat, such as Alaska King crab in lump. Otherwise, you will have mediocre crab cakes and will blame the recipe. The quality of the crab meat is 90% of making good crab cakes. Serve with a salad and a dry white or rose for lunch. We had a bottle of a very nice and inexpensive rose from Bordeaux, Mouton Cadet. It is dryer and more robust than other roses we are used to, like the ones from Provence. Recommended by my daughter and stocked at Kroger's here in Atlanta and most grocery stores.


  1. This is a great recipe. I will be trying it tonight for a party my wife and I are having. Can you provide a sauce to go over the crab cakes? Some guests like to eat with something drizzled on top. Also, what substitute do you recommend if you cannot get Alaska lump meat? Thanks

  2. I usually serve with a tartar sauce which is the traditional way. It is mayonnaise and relish. for 1 cup mayo, maybe 3 tsps relish. Any lump crabmeat is good. Costco has King Crab for $15/lbs. which is what you need for this recipe. Just don't get the one in a can next to the tuna in the grocery store!for a party make them smaller and it will yield more. thanks for writing.

  3. Arun,

    it's really a quality thing as far as the crabmeat. The meat we used was a blue swimming crab from Indonesia. it cost about 15 dollars a pound. I have tried this with a regular can of crabmeat and they were not as good. I would go with the best you can afford and or find.

    I also wanted to point out that i add a small ammount of sesame oil to the frying oil just to give it a bit of flavor. It may be too intense if you JUST use sesame oil.


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