© TPH & llizard aka ejm 2001,2002
T devised this recipe after travelling to the United States one summer. He wrote:
This recipe is based on a crab cake I had in a neighbourhood bar & take-out in a suburb of Baltimore, Maryland. The large lady who told me about the joint looked like she knew her stuff and talked passionately. Of the dozen or so crab cake dinners I've had, they were the best I'd ever eaten. It's a place called "Windsor Arms" in a northern suburb ("Natural Bridge"?) of Baltimore if you ever wanted to check it out.
When I ordered my dinner another BIG lady there was doing the same. To make a comparison, she suggested that I order one cake fried and the other broiled for lower fat. She always gets broiled. They were almost equally good. I took (a discerning friend) a few years ago and he agreed that they were one of the best things he's eaten.
N.B. In the recipe here, keep things kind of chunky otherwise you end up with the crappy kind of gummy cake you see here in Toronto. The result should be a cake that keeps together but kind of flakes apart when pushed open with your fork. It gives the illusion of lightness - which it ain't. If done right you should see bits of crab, crispy crumb and carmelized onion on the outside.
SIMPLICITY OF INGREDIENTS IS KEY.
Adjust the recipe to your taste.
- 1 to 1.5 c **chunky** crab cake meat (I usually use the fake crab meat for good results.)
- 2/3 c dry slightly toasted bread crumbs (corn flake crumbs can be substituted)
- 1 onion, coarsely diced
- 1 egg (to bind it together)
- salt & pepper to taste
- 1 Tbsp mayonnaise (optional - for richness if I broil the cakes)
- more bread or corn flake crumbs (to coat the final cake)
- Combine all the above ingredients.
- In Baltimore the cakes were large size - 2 to a meal. (They were more ball than flat cake.) Roll the cake in crumbs to coat as well as possible (do this a couple of hours ahead and refrigerate the cakes to allow the crumb to adhere).
- Just before dining, fry or broil til golden brown. In the finished product you should be able to see not just the crumb coating on the outside but also bits of caramelized onion and crab. In other words it wasn't just a brown shell of coating, if you see what I mean.
Serve with mayonnaise rather than tartare sauce, in my opinion.
I can attest to the fact that these crabcakes are wonderful. I prefer them broiled, although there is virtually no difference in taste between fried and broiled. Serve with boiled potatoes, grilled red pepper and a leafy green salad. -ejm