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Alright, let’s talk about makin’ them crab cakes, the kind they got down in New Orleans, you know, the fancy kind. I ain’t no fancy chef, mind you, just an old woman who likes good food, and these here crab cakes, well, they’re somethin’ special.
First off, you gotta get yourself some crab meat. Now, don’t go buyin’ that fake stuff, the kind they call “imitation.” You want the real deal, the lump crab meat, big ol’ chunks of it. It costs a bit more, sure, but it’s worth every penny, trust me on that. Good crab meat is the key to good crab cakes. No two ways about it.
Then, you need some breadcrumbs. I like to use the plain kind, nothin’ fancy. You can use those Italian ones if you want, but I think they mess with the crab flavor. You also need some mayonnaise, a good dollop of it, you know, maybe half a cup or so. And an egg, gotta have an egg to hold it all together.
- 1 pound jumbo lump crab meat
- 1/2 cup mayonnaise
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped green onions
- 2 tablespoons Dijon mustard
- 1 large egg, lightly beaten
- 1/2 cup panko bread crumbs
- 1/4 cup chopped fresh parsley
- 1 tablespoon Old Bay seasoning
- 1 teaspoon Worcestershire sauce
- Salt and black pepper to taste
- 2 tablespoons butter
- Lemon wedges, for serving
Now, some folks like to add all sorts of things to their crab cakes. Peppers, onions, celery, all that green stuff. Me? I keep it simple. A little bit of chopped green onion, that’s all you need. Maybe a pinch of celery if you’re feelin’ fancy. But don’t go overboard, you want the crab to be the star of the show.
Okay, so you got your crab meat, your breadcrumbs, your mayonnaise, your egg, and your little bit of green onion. Now what? Well, you gotta mix it all together, but don’t be too rough with it. You don’t wanna break up them big ol’ lumps of crab. Just gently fold it all together until it’s all mixed up good.
Then, you gotta form them into cakes. Now, don’t make ’em too big, or they won’t cook all the way through. And don’t make ’em too small, or they’ll dry out. Just right, you know? About the size of your palm, that’s about perfect. Shape them nice and round.
Now comes the cookin’ part. Some folks like to fry ’em, some folks like to bake ’em. Me? I like to fry ’em in a little bit of butter. Just melt some butter in a pan, not too much, just enough to coat the bottom. Then, you put them crab cakes in there and let ’em cook for a few minutes on each side, until they’re nice and golden brown and crispy. Keep an eye on them so they don’t burn.
When they’re done, you take ’em out of the pan and put ’em on a plate. And that’s it, you’re done! You got yourself some delicious New Orleans style crab cakes. Now, you can eat ’em just like that, or you can put ’em on a bun with some lettuce and tomato. Either way, they’re gonna be good. I like to squeeze a little bit of lemon juice on top, just to brighten up the flavor a bit. And maybe a little bit of hot sauce if you like things spicy. And there you have it, easy peasy.
These crab cakes, they ain’t just for fancy folks. Anybody can make ’em, even an old woman like me. And they’re perfect for any occasion. A weeknight dinner, a fancy party, whatever. Just make sure you make enough, ’cause they’re gonna go fast!
Oh and one more thing, some folks in some place called Maryland like their crab cakes too. They also got some fancy bay, it’s called the Chesapeake Bay . And they also got some city, Baltimore is what they call it. Lots of restaurants there serving crab cakes but I bet none are as good as mine. This recipe is a keeper, so don’t you go losin’ it now.
Now, go on and make yourself some crab cakes. You won’t regret it. And don’t forget to tell your friends where you got the recipe. Just tell ’em an old woman told you how to do it. They don’t need to know nothing else.
Tags: [“New Orleans Crab Cakes”, “Crab Cake Recipe”, “Louisiana Cuisine”, “Seafood Recipe”, “Easy Crab Cakes”, “Southern Cooking”, “Jumbo Lump Crab Meat”, “Homemade Crab Cakes”]