(makes 12 medium-sized cakes)
1 pound super lump crab meat, drained
3 T mayo
1 T whole grain mustard
1 T Old Bay seasoning
1 slice of toasted white bread, crust removed and finely diced
½ red bell pepper, finely diced
2 stalks celery, finely diced
Zest of ½ a lemon
Pinch of salt and black pepper
Combine all ingredients, except the crab, in a bowl and mix well. Add the crab and gently break it up. Leave big pieces intact, if possible. Very gently fold ingredients together. Using an ice cream scoop, place 12 portions into a prepared muffin tin. Spray the tops of the crab with canola spray. Place in a 375 degree oven for 10 minutes, rotate and cook an additional 10 minutes. The cakes will be slightly browned on top. Remove from the oven and allow to cool for about 15 minutes. Place muffin pan into the refrigerator and allow the cakes to cool completely before handling. The day before is great. Once cooled, the cakes will hold their shape much better. This recipe is so good because the binder material is minimal. The crab is the star. Cakes can be reheated in the oven or sautéed in a small amount of olive oil on the stove top. Once warmed through, serve immediately with remoulade, capers, and sliced lemon.
Spray muffin tin with non-stick spray. Smaller muffin tins are good for cocktail sized portions. At High’s, we use a pasteurized crab meat that we purchase at Costco. It is sweet, wild caught, always dependable and it is shell free. Nothing more tedious than picking through crab meat. Since the crab meat has been cooked, the cooking time in the recipe is simply used to pull the ingredients together and form the cake.
For the open-faced sandwich: split open an English muffin and toast, layer on red leaf lettuce, sliced tomato, red onion, crab cake, remoulade, capers, chopped parsley. Garnish with lemon wedges.