Crab Cake Recipe

I love where I live. We are just a few miles from the beach, and the living is eeeeeasy. One of our friends owns what is arguably the best crab place here at the beach, and so in the summer, we like to take full advantage.

I pride myself on being an expert crab picker. It's an art. I have little fingers, so I can pick faster than anyone I know. That's why I always win crab eating contests against my friends. It's not that I eat faster, but I pick faster.

Whenever we get a bushel of crabs, we eat what we can and then we pick. And pick. And pick.

And then...we freeze our crabs.

And then we enjoy crabs all year long! *Muahahahahahaha*

Which is how this post is coming to you. I've had all winter to perfect my crab cake recipe, and it's damn-near perfect at this point. This recipe is for two, but you can easily double or triple it, depending on the size of your crowd.

Now, I like to cook my cakes in either a cast iron skillet or a Pampered Chef stone.

The key to these? I make them in the morning and let them sit in the fridge all day. I think it makes a better crab cake. And so does my mother-in-law. So that's two people who think that, for what it's worth. It's nice because then they are done and all you have to do is throw them in the oven.

When it comes to baking them, there is flexibility. For instance, when I have something else baking, I can throw them in and let them heat and then crisp them on a low broil. When I have nothing else, I will put them under the low broil exclusively for about 15 minutes. It's all about how crisp you like them on top.

Suffice it to say that the real art is what goes into the cake, not the way you bake.

Billie's Perfect Crab Cakes 

Time: 5 min prep, 15 mins to bake | Serves 2 | Difficulty: Pretty Easy 

You Will Need: 

1 cup of cooked crab meat (hopefully freshly picked!)
1 small egg
1 tablespoon mayo 
1 tablespoon mustard (your choice)
1/2 teaspoon Old Bay Seasoning 
1/4 cup bread crumbs 
Fresh ground pepper 


Combine ingredients in a bowl and mix well. 

Divide into two cakes. 

Place the cakes on a pan or in a small skillet and place them in the fridge. Let them sit a few hours (or all day...I make mine in the morning.) 

When you are ready to bake them, the easiest way to put them under the broiler of your oven, set to low. Keep a good eye on them, but as a general rule, you can expect them to go about 15 minutes (or so) until the top is nice and browned! 

Serve with tartar sauce and lemon! YUM! 

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