Senator Barb's Favorite Crab Cakes

Senator Barb's Favorite Crab Cakes Recipe | USA | Ingredients: crab, bread, mayonnaise, Dijon mustard, Old Bay, parsley, egg, tartar sauce

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 8-10 minutes | Servings: 4

Introduction

Senator Barb's Favorite Crab Cakes are a delicious and savory dish that is sure to impress your guests. Made with jumbo lump or backfin crab meat, these crab cakes are packed with flavor and are perfect for any special occasion or weeknight dinner.

History

Senator Barb's Favorite Crab Cakes recipe has been passed down through generations in Senator Barb's family. Originally created by Senator Barb herself, these crab cakes have become a staple at family gatherings and events. The recipe has been refined over the years to create the perfect balance of flavors and textures.

Ingredients

1 lb (454 g) jumbo lump or backfin crab meat
2 slices white bread
1 tbsp mayonnaise (light or regular)
1 tbsp dijon mustard
2 tsp Old Bay or Wye River seasonings
1 tbsp snipped parsley (optional)
1 egg (or substitute for special diets)
tartar sauce or cocktail sauce

How to prepare

In a bowl, beat the egg.
Trim the crusts from the bread and break the slices into small pieces. Add these pieces to the egg.
Mix in the mayonnaise, Dijon mustard, seasoning, and parsley. Beat well.
Place the crabmeat in a bowl and pour the egg mixture over the top.
Gently toss or fold the ingredients together, taking care not to break up the lumps of crabmeat.
Form the cakes by hand into patties about 3 inches around and 0.75 inch thick. The shape should be like a cookie, not like a meatball or golf ball.
Place the cakes in the refrigerator for at least 45 minutes before cooking. This is very important so the cakes don't fall apart.

To Broil the Crab Cakes

Slip them under a preheated broiler until nicely browned, turning to cook evenly. Cook for about 4 to 5 minutes on each side.

To Saute the Crab Cakes

Heat a small amount of butter or olive oil in a skillet and saute the cakes, turning several times, until golden brown. Cook for about 8 minutes in total.

Variations

Add diced bell peppers or onions for extra flavor and texture.
Substitute panko breadcrumbs for the white bread for a crispier exterior.
Add a dash of hot sauce for a spicy kick.

Cooking Tips & Tricks

Be sure to refrigerate the crab cakes for at least 45 minutes before cooking to help them hold their shape.

- Use jumbo lump or backfin crab meat for the best texture and flavor.

- Be gentle when mixing the ingredients together to avoid breaking up the lumps of crab meat.

- For a crispy exterior, consider broiling the crab cakes instead of sautéing them.

Serving Suggestions

Serve Senator Barb's Favorite Crab Cakes with a side of coleslaw, a squeeze of lemon, and a dollop of cocktail sauce for a complete meal.

Cooking Techniques

Senator Barb's Favorite Crab Cakes can be broiled or sautéed for a crispy exterior and tender interior.

Ingredient Substitutions

Substitute Greek yogurt for mayonnaise for a lighter option.

- Use gluten-free breadcrumbs for a gluten-free version of the recipe.

Make Ahead Tips

Prepare the crab cakes up to a day in advance and refrigerate until ready to cook.

Presentation Ideas

Serve Senator Barb's Favorite Crab Cakes on a bed of mixed greens with a drizzle of balsamic glaze for an elegant presentation.

Pairing Recommendations

Pair Senator Barb's Favorite Crab Cakes with a crisp white wine or a light beer for a refreshing combination.

Storage and Reheating Instructions

Store any leftover crab cakes in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-15 minutes or until heated through.

Nutrition Information

Calories per serving

Each serving of Senator Barb's Favorite Crab Cakes contains approximately 200 calories.

Carbohydrates

Each serving of Senator Barb's Favorite Crab Cakes contains approximately 10 grams of carbohydrates.

Fats

Each serving of Senator Barb's Favorite Crab Cakes contains approximately 8 grams of fat.

Proteins

Each serving of Senator Barb's Favorite Crab Cakes contains approximately 20 grams of protein.

Vitamins and minerals

Senator Barb's Favorite Crab Cakes are a good source of vitamin B12, zinc, and selenium.

Alergens

Senator Barb's Favorite Crab Cakes contain shellfish (crab) and gluten (from bread crumbs).

Summary

Senator Barb's Favorite Crab Cakes are a nutritious and delicious dish that is high in protein and low in carbohydrates and fats.

Summary

Senator Barb's Favorite Crab Cakes are a classic dish that is sure to please any seafood lover. With a perfect balance of flavors and textures, these crab cakes are a delicious addition to any meal.

How did I get this recipe?

The first time I saw this recipe, I was captivated by its simplicity. It was a warm summer evening, and I was attending a dinner party hosted by my dear friend, Senator Barb. She was known for her exquisite taste in food, and her favorite dish was crab cakes.

As I arrived at her elegant home, I was greeted with the delightful aroma of crab cakes wafting from the kitchen. Senator Barb greeted me with a warm hug and a smile, and led me into the kitchen where she was busy preparing the crab cakes.

I watched in awe as she expertly mixed together the ingredients - fresh lump crab meat, breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, and a blend of herbs and spices. She shaped the mixture into perfect little patties and fried them to a golden brown crisp in a skillet.

As the crab cakes sizzled in the pan, Senator Barb told me the story of how she learned to make them. She had first tasted them at a seaside restaurant many years ago, and was instantly hooked. She begged the chef for the recipe, and after much persuasion, he finally relented and shared it with her.

Since then, Senator Barb had perfected the recipe, tweaking it here and there to suit her taste. She had served them at countless dinner parties and gatherings, and they were always a hit. She even had a secret ingredient that she added to make them extra special, but she refused to reveal it to anyone.

After the crab cakes were done cooking, Senator Barb plated them up and served them with a side of homemade tartar sauce and a crisp green salad. As I took my first bite, I was blown away by the incredible flavors - the sweet and succulent crab meat, the crispy exterior, and the perfect balance of seasonings.

I knew right then and there that I had to learn how to make these crab cakes myself. Senator Barb could sense my enthusiasm, and she offered to teach me her secret recipe. I was overjoyed at the prospect of learning from such a talented cook.

Over the next few weeks, I spent every spare moment in Senator Barb's kitchen, watching her make the crab cakes and taking careful notes. She patiently guided me through each step, teaching me the importance of using fresh ingredients and proper seasoning.

I practiced making the crab cakes over and over again, until I felt confident enough to make them on my own. And when I finally served them to my own family and friends, they were met with rave reviews. I felt a sense of pride and accomplishment, knowing that I had mastered a recipe that had been passed down to me by a dear friend.

To this day, Senator Barb's Favorite Crab Cakes remain a staple in my cooking repertoire. Whenever I make them, I think of her and the wonderful memories we shared in her kitchen. And I am forever grateful for her generosity in sharing her recipe with me.

So the next time you find yourself captivated by a simple yet delicious dish, remember that sometimes the best recipes come from the most unexpected places. And never underestimate the power of a good crab cake.