Not sure what you’re making for your Christmas Eve dinner? Need a fabulous appetizer? Want to impress your guests? These are the BEST Crab Cakes EVER!
Yes, this is actually the recipe for crab cakes from the world-famous Miami South Beach restaurant, Joe’s Stone Crabs.
When Joe Weiss opened his family restaurant, Joe’s Stone Crabs, on the tip of Miami’s South Beach in 1913, no one thought of eating stone-crab claws until he perfected a way to boil and chill them. This story and recipe was in one of our local papers many years ago and I have made these crab cakes ever since. It is one of my very best recipes. I rarely order crab cakes in restaurants now since I can make the best-ever crab cakes at home!
I’ve substituted panko bread crumbs because I like the crunchy texture. The recipe makes 8 dinner-size crab cakes or 16 appetizer-size crab cakes.
1 1/4 cups plain panko bread crumbs
1 pound super lump crabmeat
1/2 cup finely chopped red pepper
1/3 cup mayonnaise
1 large egg, lightly beaten
1/4 cup minced onion
1/4 cup chopped green onions
2 tablespoons minced fresh parsley
2 tablespoons Dijon mustard
1 tablespoon fresh lemon juice
1/2 teaspoon minced garlic
1/2 teaspoon Worcestershire sauce
1/4 teaspoon red pepper sauce
1/8 teaspoon salt
3 tablespoons vegetable oil
1/2 cup mayonnaise
1 tablespoon heavy whipping cream
1 3/4 teaspoons dry mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon steak sauce
Crab cakes: Line cookie sheet with wax or parchment paper. Place 1 cup bread crumbs in shallow dish. Combine remaining 1/4 cup bread crumbs with remaining crab cake ingredients except oil in large bowl until just blended. Shape mixture evenly into 8 patties. Coat each crab cake with panko crumbs, turning carefully to coat both sides. Transfer to prepared cookie sheet. Cover and refrigerate two hours.
Heat 2 tablespoons oil in large nonstick skillet over medium heat. Cook crab cakes in batches, adding more oil if necessary, until golden brown, 4 to 5 minutes per side. Transfer to warm platter. Serve with mustard sauce.
Mustard Sauce: Combine all ingredients in small bowl. Cover and refrigerate until ready to use. Makes 1/2 cup.