This recipe for crab cakes goes really nicely with this Sherry Sauce (which is what is pictured here) but if you don’t have time to make a sauce to go along, don’t let that deter you from making these. They’ll be delicious either way. As with all recipes, these crab cakes can only be as good as the ingredients you use to make them, so be sure to use the best lump crab that you can. Jumbo lump would work as well, but is more expensive and makes it a little harder to get the patties to stay together.
Some crab cake purists will say that there should be as little as possible added to a crab cake to keep it unadulterated. I tend to agree, but also like to find a balance between pure crab and added flavor. In this recipe, the flavor comes from a little onion and celery, along with a pinch of cayenne pepper and some Dijon mustard. It’s simple, with just enough flavor to make it interesting without overpowering the crab.
Panko breadcrumbs are used in this recipe because they absorb moisture well and provide good texture on the outside of the crab cake. The cakes are delicate and can be a little tricky to coat with the crumbs. It’s easiest if you only roughly shape the patty before pushing it into the breadcrumbs and then shape it into a perfect patty once it is coated.
If you are dressing this crab cake up and serving it for a nice dinner or brunch, the sherry sauce is a quick fix and is nice to flavor and moisten the cakes. If you are serving these as a little appetizer, divide the mixture into smaller patties and cut the cooking time in half. Finally, if you have any crab cakes left over, try them cold with a little salad, sliced tomato and some mayonnaise.