Best crab cakes keep it simple, make high-quality seafood the star
Sometimes it’s the simplest of recipes that are the tastiest.
A good example is the crab cake, where less is always more.
JP Toske, corporate executive chef at St. Paul Fish Co., 400 N. Water St., in the Public Market and in the Cannery in Mequon at 6200 Mequon Road, said when he makes crab cakes to serve as appetizers at his restaurants, the few ingredients they contain are what makes them shine.
“The crab should be the star of the show. We go light on the seasonings and use just a little Dijon” and mayonnaise. “We just use the basics,” he said.
At the restaurant, one 4-ounce cake is served as an appetizer, but for those who want to enjoy them at home as an entrée, two 2-ounce cakes can be served.
To be sure they turn out perfectly, he suggests using good-quality crabmeat and following a few guidelines.
“Some crabmeat is wetter than others, so the amount of mayonnaise and panko breadcrumbs might need to be adjusted to obtain the correct consistency. When you pick through the crabmeat to look for shells, give it a little squeeze before you put it in the mix to get rid of excess moisture,” he said.
In a large bowl, combine spice mix, egg yolk, mayonnaise, mustard and hot sauce. Gently fold in crabmeat. Sprinkle 1⁄2 cup of the panko onto mixture and fold in.
Put remaining 1 to 2 cups breadcrumbs into a shallow bowl. Form crab mixture into 8 crab cakes. If mixture doesn’t hold together add more Panko if it’s too wet, or add more mayonnaise if it’s too dry. Chill 1 hour or more
When ready to prepare, dredge cakes in remaining panko.
Divide crab cakes into two portions and cook one portion at a time in a large sauté pan so as not to crowd them. (keep the first batch warm in the oven while cooking the second batch) Sauté in 1 to 2 tablespoons butter over medium heat 3 to 5 minutes per side or until warmed through.
Serve with lemon wedges, remoulade sauce or tartar. Top with dressed arugula.
Before adding crabmeat, open can and spread crab out on a plate and examine for any shells mixed in with meat. Some crabmeat is wetter than others, so the amount of mayonnaise and Panko might need to be slightly adjusted to obtain correct consistency.