Colossal Lump Blue Crab Cake
Chapter 1: Starters & Salads
A steakhouse crab cake is not a vehicle for breadcrumbs. You are paying for massive, sweet chunks of colossal blue crab, bound by a whisper of mayonnaise and egg, and drowned in sizzling lemon butter. Fold the meat gently with your fingertips to keep the lumps intact, drop the patty into a cast-iron skillet of foaming butter, and do not touch it until the crust blisters.
Ingredients
- Colossal Blue Crab meat1 lb
- Jumbo Lump Crab meat1 lb
- eggs2 large
- full-fat mayonnaise1/2 cup
- Dijon mustard1 1/2 tbsp
- Worcestershire sauce2 tsp
- fresh lemon juice1 tbsp
- Old Bay Seasoning1 tbsp
- dry mustard powder1 tsp
- fresh flat-leaf parsley3 tbsp
- Saltine crackers20 med
- unsalted butter6 tbsp
- fresh lemon juice2 tbsp
- garlic1 med
- lemon1 large
Method
- 01
Mix the binding emulsion.
In a large bowl, aggressively whisk the beaten eggs, mayonnaise, Dijon, Worcestershire, 1 tablespoon of lemon juice, Old Bay, dry mustard, and parsley until completely smooth, then stir in the crushed Saltines and let sit for 5 minutes to absorb moisture.
- 02
Gently fold the crab into the binder.
Add the jumbo lump first, folding gently with a rubber spatula just to coat, followed by the colossal lump, using only three or four gentle scooping motions so the meat stays in massive, unbroken chunks.
- 03
Shape and chill the cakes.
Scoop the mixture into 6 to 8 large, jagged mounds on a parchment-lined baking sheet and refrigerate uncovered for at least 1 hour to hydrate the crackers and set the structure.
- 04
Bake the crab cakes at 450°F.
Drizzle the tops with 2 tablespoons of the melted butter and bake for 12 to 15 minutes until heated through to 165°F and deeply golden, hitting them with the broiler for the final minute if they need more color.
- 05
Prepare the sizzling lemon-garlic butter.
While the cakes bake, melt the remaining 4 tablespoons of butter in a small saucepan over medium heat with the smashed garlic, let it toast slightly until aromatic, then discard the garlic and stir in the remaining 2 tablespoons of lemon juice.
- 06
Plate and drench in the butter finish.
Transfer the hot cakes to warmed appetizer plates, immediately spoon the warm lemon butter directly over the top so it pools on the plate, and serve immediately with a lemon wedge.
Notes
Sourcing the crab is everything.
Colossal crab is expensive and worth it, but if you absolutely cannot find it, substitute an equal weight of the highest-quality Jumbo Lump available from a reputable brand.
Do not rush the chill time.
The structural integrity of this cake depends entirely on the starches in the saltines hydrating. Skipping the resting phase will leave you with a crumbled mess on the baking sheet.