Another Fresh Seafood Idea
North Carolina blue crab meat is now available year-round in most coastal seafood retail outlets and many supermarkets. Select fresh, hand-picked crab meat. Your crab cakes will be tastier.
The meat should be white with slight red or brown pigments and should have a mild, sweet odor.
You can usually substitute one form of crab meat for another. Most recipes calling for backfin can be made with special or claw. The main differences are the size of the pieces and the color. Many people prefer claw meat because it is somewhat more flavorful.
Be sure not to overcook crab dishes. Remember the crab meat has already been cooked, so cook the food just long enough to heat the meat thoroughly. Any other ingredient, such as egg, will be cooked by then.
Crab meat is high in protein, low in fat, calories and cholesterol.
- 1 pound backfin crab meat
- ¼ cup mayonnaise
- 1 egg
- 1 teaspoon dry mustard
- ¼ cup finely chopped onion
- 2 tablespoons finely chopped sweet red pepper
- ½ teaspoon Tabasco sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 2 tablespoons finely chopped fresh parsley
- ¾ cup medium coarse saltine cracker crumbs
- 1 cup medium coarse saltine cracker crumbs for rolling cakes
- 3 tablespoons canola oil, margarine or butter
Remove any shell or cartilage from crab meat.
In medium bowl, combine mayonnaise, egg, mustard, onion, pepper, Tabasco, Worcestershire, Old Bay and parsley. Blend in ¾ cup crumbs.
Gently mix in crab meat, being careful not to break pieces apart.
Shape into 6 or 8 crab cakes. Lightly coat with cracker crumbs. Heat oil in skillet to 375 F. Cook crab cakes until golden brown on one side, about 4 to 5 minutes. Turn and repeat on other side. Drain on paper towels.
Contributed by Joyce Taylor.
Fresh crab meat should have a glistening white to off-white or creamy color, with a fragile texture, mild crab aroma and delicate flavor. Claw meat is darker in color, brownish in tint, and has a more distinct nut-like flavor.
You can identify the manufacturer and/or distributor by the state certification number located on the side of the container. Check the name, address and country of origin before buying. Labeling gives you another means to ensure you are buying fresh blue crab meat from your local supplier. Enjoy!
