Crab Cake Recipe

My family and I moved here to Las Vegas in 1993 from Baltimore.  Ever since then we have wanted to host a “Crab Feast” just like we did back there.  Last month we finally did it.  I know, we should have planned it better and not have it during a world wide pandemic, but we only had a few people there and we observed every precaution to avoid any issues.  I’m glad to say that three weeks later we are all still fine.  

More important is the demand for recipes I have received since then.  Many of you already know I love to cook and sharing my Baltimore heritage with my friends and family out here is actually quite a thrill for me.  So here is the recipe that everyone has been bugging me for.  Please try it and know that you can certainly do a smaller batch, but keep the proportions correct and you will really enjoy these.  I might share my Crab Soup recipe at a later date!  See Video.

Harvey’s Mini Crab Cakes

1 loaf 2 day old bread

1 cup corn meal

12 piquillo peppers from a jar or pimentos diced finely

1 bunch parsley finely chopped

¼ cup old bay seasoning plus 1 tsp

3 tbl dry mustard

6 eggs

1 ½ cups mayo

3 lbs claw meat

2 lbs lump crab

1 ½ cups corn oil

Instructions:

Cut day old bread into chunks and run through food processor.

Put 2/3 of breadcrumbs in a large mixing bowl

Add Diced Piquillo peppers or pimentos, parsley, ¼ cup old bay, dry mustard, eggs, mayo.

Combine mixture with hands

Add Claw meat and fold into mixture until well blended but not completely broken up claw meat.

Add Lump Crab and lightly fold into mixture.

In a separate bowl combine remaining breadcrumbs and corn meal with 1 tsp Old Bay

Use a 2oz scoop and create balls and roll into bread mixture.

Fry in heated corn oil around 350 degrees.

Place on rack to allow excess oil to fall off.  Please balls in a large pan able to be reheated when ready to serve.  (I use two foil half sheet pans)

Heat in Oven at 350 for 30 minutes when ready to serve.

Serve with remoulade/tartar/cocktail or stone crab sauce or any combination of the sauces.  Fresh Lemon and parsley is good too.