Broiled Crab Cakes
Simple and elegant, crab cakes are perfect for holiday entertaining. High quality fresh crabmeat is available in eight-ounce containers in many supermarkets these days and is often on sale around the holidays. The best crab cakes contain only enough of a binder (crushed saltine crackers are used here), to hold the crabmeat together. Gentle tossing with a fork will prevent breaking up the pieces of crabmeat. It seems fussy to insist on fresh parsley, but when working with a pricey ingredient like fresh crabmeat, fresh parsley makes a world of difference. These delicate crab cakes are broiled. The touch of butter placed on top of the cakes before broiling gives them a lovely nutty flavor as it browns and keeps the cakes moist. Serve two of these crab cakes as a main course per person or smaller ones as an appetizer.
Total Steps
7
Ingredients
7
Tools Needed
5
Ingredients
- 4 tablespoons mayonnaise
- 1/4 teaspoon Old Bay seasoning
- 2 teaspoons butter
- 2 tablespoons Italian parsley
- 2 tablespoons peppedew or pimiento peppers
- 1 pound crabmeat
- 10 saltine crackers
Instructions
Step 1
Place all ingredients, except the butter, in a large bowl. With a fork, very gently toss the ingredients together until just blended, being careful to avoid breaking up the crabmeat too much.
Step 2
Gently form the mixture into 6 slightly rounded cakes and place them on a non-stick baking sheet (non-stick aluminum foil can also be used).
Step 3
The formed cakes can be prepared up to a day in advance and refrigerated, covered, until ready to cook.
Step 4
Preheat the broiler on its lowest setting.
Step 5
Gently spread softened butter on each cake.
Step 6
Broil until golden brown and hot throughout.
Step 7
Let the cakes sit for 5-10 minutes before carefully removing them from the baking sheet with a spatula.