Crab cakes have always been my daddies favorite food. Just plain not fancy but, they are fancy and are always in the appetizers sections of fancy seafood restaurants. So a lot of people are intimidated to make them at home. DON'T BE.
They're so easy but there are two (2) things you can not forgo when making them... Ritz crackers and Old Bay seasoning.
[I’ll show how to make your own Old Bay Seasoning mix to store in your pantry later]
Old Bay Seasoning is a classic mix of many different kinds of spices that are used to flavor seafood dishes. You can also mix it into mashed potatoes, vegetable dishes, and stir-fries, and it's excellent with chicken as well.
You should use and good mayo- It's the perfect binder, and its subtle creaminess won't compete with the crab. In fact, it lets the crab meat shine! Mayo haters, I promise that you won't be able to identify and taste the mayo here. Hot sauce +
Worcestershire + Dry Mustard = MAJOR upgrades.
The taste of crab isn't particularly strong. It needs a little oomph to wake it up. Enter this trio of bold condiments and for goodness sake never ever leave out the Old Bay!
Which kind of crab meat should I use?- Jumbo lump if you can!
This meat comes from two large muscles and is known for its bright white color and superior taste. It's also made up of bigger chunks, instead of shredded smaller bits. If you can't find jumbo (or don't want to splurge on it), use lump crab meat. It's usually a blend of broken jumbo pieces. Backfin meat is often used in Maryland-style crab cakes.
Ritz - the best bread crumb- I love the airy sweet crispiness that Ritz crackers add. But if you only have regular crackers, that will work too.