Because crab cakes are so good, prose just ain’t gonna cut it.
Succulent and tender, the crab cake is king
Each precious morsel makes my taste buds sing
Crab cake oh crab cake, you are a true delight
But it’s so difficult at a restaurant to eat right
Chain establishments use white bread as filler
At swanky bistros, the price tag is killer
What to do? What to do? is this crab cake lover’s lament
Taste I do not compromise, money I need for rent
So I asked the great O sage Internet
For a recipe my palate will not regret
Voila, an offering whose taste can’t be beat
Fit for a king, a queen, or a princess to eat
The golden-brown sizzles, the aroma permeates the air
Two crab cakes sitting side by side, what a perfect pair
Ah! Let me taste a morsel – perfectly delicious!
I assure you, readers, the results are not fictitious
Indeed the crab cake wins the crown
At the table, all other appetizers bow down
O fearless eater, read on if you need
To see the way this dish is done
But my warning you must heed
Make multiples – you can’t stop at just one
Such is the crab cake’s power
It has inspired me to rhyme
In the hungry hour
The crab cake is sublime
Crab Cakes
Ingredients (makes ~9-12 patties depending on size of patty):
2 pounds crab meat
1 egg
1 teaspoon lemon zest
1 teaspoon Old Bay Seasoning
1 teaspoon fresh ground black pepper
1 tablespoon fresh basil, chopped
1/2 cup saltine crackers, crushed
1/2 cup mayonnaise
4 tablespoons vegetable oil
Directions:
- In a large mixing bowl, combine crab meat, egg, lemon zest, pepper, chopped basil, crushed crackers and mayonnaise. Mix thoroughly.
- Form patties out of the crab mixture, 3 quarter of an inch to 1-inch thick, and chill until cold before cooking.
- In a skillet, heat oil over medium heat. Saute the crab cakes for 4-5 minutes on each side until golden brown.
Lemon-Yogurt Sauce:
1 cup plain yogurt (I like using “Greek style” because it’s thicker)
2 teaspoons lemon zest
1 table spoon lemon juice
1/4 teaspoon salt
2 teaspoon honey
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Crap cakes are one of my favorite meals ever! I’ve never tried to make them and will definitely give this recipe a try. Thanks!
Yum!! Old Bay makes the world a better place. Have you ever tried G&M crabcakes, right near BWI.
I spent 4 years in Baltimore, and have lots of family so I can appreciate a good crab cake!
And on a side note, I enjoy reading your blog!!!
oh yum!!
YUM! I am so impressed and I have to try this!
Thank you!! I have been thinking a lot about crab cakes lately…I had some a month or so ago in Washington, and they were divine. Since then, I just want more! I can’t wait to try your recipe!
The following recipe is pretty close to the Del Frisco’s Double Eagle Recipe – very little filler. I leave out the bell pepper, but my wife likes it.
Ingrediants:
1 lb. lump crab meat
¼ cup diced celery
¼ cup diced onion
¼ cup diced red bell pepper
¼ cup fresh basil
1 oz. diced bread
½ cup mayonnaise
How To:
Place crab meat onto sheet pan and spread evenly. Place sheet under broiler for approx. 2 minutes. Remove all shells from crab meat. In a large saucepan, sauté celery, onions and red pepper for approx. 2 minutes. Place sautéed vegetables on sheet pan and allow to cool under refrigeration, 10 minutes. dice day-old bread into 1/4 inch cubes. Slice basil into julienne strips. In a large mixing bowl, place crab meat, bread, basil and sautéed vegetables and mix gently. Fold in mayonnaise. Using a 4 oz. scoop, portion onto half sheet pan. Place in oven at 350 degrees for 15 minutes and serve with Cajun Lobster Sauce.
Damn. Those must’ve been really good to inspire such stirring poetry! I’ve been meaning to try making crab cakes ever since one of the chefs made them during a cooking class, but crab is expensive!! So good though…
ha ha, great poem… I agree crab cakes are hit and miss at restaurants (not had one for a long long time)… Looking forward to the zuccini ones.