THE BEST CRAB CAKES

SERVES 3 to 4 AS A MAIN DISH, 6 to 8 AS AN APPETIZER

Crab cakes used to be a mystery to me. With few exceptions, the ones I ordered out were loaded with so much stuffing and seasoning you couldn't taste the crab. Actually, they tasted more like poultry stuffing. I wanted desparately to find a recipe that used little of anything other than the crab meat itself. Found it! This is based on a Jeff Smith recipe. It's easy and sooooo delicious. I guarantee you will taste the crab. By the way, using Japanese panko crumbs for the outer coating results in a much crispier and lighter texture.

INGREDIENTS

2 tablespoons freshly chopped parsley

1/2 teaspoon dry mustard (can use up to 1 teaspoon if desired)

1 teaspoon Worcestershire sauce

2 large eggs, beaten

2 tablespoons mayonnaise

1 teaspoon fresh lemon juice

1 pound cooked crab meat, flaked (I use back fin)

1/2 cup fresh bread crumbs, more as needed

Salt and pepper to taste

Additional fresh breadcrumbs or, preferably, panko crumbs for dredging

Butter and oil for frying

Roasted Red Pepper Sauce with Capers and Dill (optional)

Mix together the parsley, mustard, Worcestershire, eggs and mayonnaise. Add the crab meat and crumbs. Season with salt and pepper and combine well but gently, so you don't break up the crab meat. Divide the mixture into 6 to 8 portions; flatten gently into thick patties. (To ensure even portions, pack the mixture into a 1/3-cup measure for each patty.) Coat each patty lightly with crumbs. If possible, refrigerate for 30 minutes before sautéeing. Heat butter and a little oil, enough to generously cover the bottom, in a large fry pan over medium-high heat. Add the crab patties, in batches if necessary, and fry until golden brown on both sides, about 4 minutes per side. Remove from pan and drain on paper towels. Serve immediately, with or without the Red Pepper Sauce.

Notes: The recipe can be cut in half. I often add herbs, such as chopped chives or dill for extra flavor. Just don't add so much as to overpower the crab. Cooked crabcakes may be kept warm in a 200° F oven while waiting for others to sauté.

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