Updated: Apr 27, 2021
From "The Infinite Feast: How to Host the Ones You Love—Recipes from the Big Easy . . . and Beyond" by Brian Theis, 2020 Click here for more on my new cookbook!
They always say, you gotta start somewhere. This was the last recipe I wrote for my cookbook and the first recipe I ever made on live TV (via Zoom on WGN Chicago!) Perfect for Lent or all year round. "Crabby" because they have more crab, less filler. Recipe below!
One of the crabby cakes is pictured here with my Roasted Rainbow Carrots and Radishes with Spring Vinaigrette, also from The Infinite Feast!
Crabby McCrab Cakes
Makes 6 cakes
5 tablespoons mayonnaise
1 large egg, beaten
2 teaspoons Worcestershire sauce
1 teaspoons Creole or spicy coarse-grained mustard
1 1/2 teaspoons Old Bay seasoning
1/2 teaspoon salt
1/2 cup thinly sliced scallions, white and green parts
1/4 cup chopped parsley
1/4 cup finely chopped red bell pepper
1 pound jumbo lump crab meat, cleaned
3/4 cup panko breadcrumbs
Butter, for greasing the baking sheet
Lemon wedges, for serving
To a large bowl, add mayo, egg, Worcestershire, mustard, Old Bay, salt, whisk to combine. Add parsley, scallions, bell pepper, crab meat, panko crumbs. Fold all together thoroughly but gently so as not to damage the crab. Cover and refrigerate 3 hours, to overnight (I prefer overnight for best results).
Heat oven to 450°F. Very thoroughly butter a half sheet pan or baking sheet. Divide crab mixture into 6 portions and shape into individual patties, set on the pan. They should be like pincushions not like pancakes.
Bake for 13 minutes till lightly browned. Using flat spatula, remove from baking sheet to plate carefully. They will still seem a bit loosely assembled. This is a good thing. Serve immediately with plenty of lemon wedges!
Me on 3-24-21, the day of the live Zoom call from my NYC kitchen to WGN studios, to the greater Chicago area! I did ok! This is the link if you'd like to watch.