Crab cakes made with fresh crab and bound only with egg and mayo have a pure, sweet flavor. Crisp panko on one side gives them the perfect amount of crunch.
Starting with fresh, in-season crab meat ensures the final cakes are sweet, succulent, and smell of the sea.Dredging just one side of the cakes in panko bread crumbs adds crunch without overwhelming the crab.
Now before I go on, I trust that you Serious Eaters will not be giving my wife any lip about a lack of willpower. I don't want anyone asking her how the desire for tasty crustacean comestibles somehow trumped her health and ethics, or asking her if there are any other promises she's made that she plans on breaking in the future. We'll have none of that, ok?
If my wife is going to break her vows, it had damn well better be for absolutely incredible crab cakes. I made it my mission to make them.The first problem with most crab cakes is the crab itself. It's easy to find picked blue crab meat in pasteurized tubs, but the stuff is fishy-smelling, wet, and already overcooked. Without good crab to start with, you can't make good crab cakes.
But a simple egg and crab mixture is very loose, and nearly impossible to form into cakes that stay in shape—they simply sag and spread out like a deflated jellyfish.In order to solve this problem you generally add some sort of starch binder. The more of these binders you add, the easier it is to form cakes and maneuver them in a pan, but the worse the finished texture of the dish.Binders are usually applied in one of two methods.
The crab cakes were great—the best yet—but the thick coating of bread crumbs was distracting. For my next attempt, I made a new set of patties, this time shaping them into neater, tighter cakes by forming them inside ring molds before freezing them.
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