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Fresh & Light Crab Cakes
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Mayonnaise is the secret to their lightness and soft texture.
Makes 30 silver dollar-size crab cakes
1 lb. fresh crabmeat
1 cup Homemade Mayonnaise (recipe follows)
½ cup chopped flat-leaf parsley
1½ tbsp. Dijon-style mustard
¾ cup all-purpose flour (see Note)
½ tsp. cayenne pepper
½ cup vegetable oil, for frying
Drain the crabmeat of any excess liquid and place in a small mixing bowl. Fold in the mayonnaise, parsley, mustard, flour, and cayenne pepper, working quickly to avoid breaking apart the crab nuggets. Store covered in the refrigerator until ready to cook.
Generously coat a heavy-bottomed skillet with some of the oil and heat over medium-high heat. Gently form the crab mixture into silver dollar-size pancakes. Cook them, a few at a time, in the hot oil, turning once with a spatula to brown evenly on both sides. Add more oil as needed to cook the rest of the crab cakes. If you are cooking a large quantity, you will need to clean off the spatula often so the cakes won't stick to it.
Note: The amount of flour may vary slightly, depending on the wetness of the crabmeat. If the mixture seems too wet, add more flour and cook 1 cake to test.
Homemade Mayonnaise
This is a basic mayonnaise recipe. Try experimenting with different flavored oils and vinegars to create your own variations. It is important to use the highest-quality oils and vinegars for the best flavor. Quality farm-fresh eggs also will make a big difference in the flavor of homemade mayonnaise.
Makes 1 cup
1 egg yolk
2 tbsp. lemon juice or good white vinegar
1 cup vegetable oil or pure olive oil
Coarse salt and freshly ground black pepper to taste
Optional: 2 tbsp. cold water
In a food processor or blender, combine the egg yolk and lemon juice or vinegar. With the motor running, add the oil in a slow, steady stream and process until the mayonnaise is thick and emulsified. Correct the seasoning with the salt and pepper. If the mayonnaise is too thick, whisk in a few drops of water to thin it.
Planning ahead: The crab mixture can be kept in the refrigerator for 3 days. Homemade mayonnaise will keep for 5 days in a covered container in the refrigerator. The cakes can be cooked a couple of hours before you plan to serve them, then reheated on a baking sheet in a 250° F oven for about 8 to 10 minutes.
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