Choose the finest quality crab meat. If you start off with premium crab meat, your
crab cake is bound to taste delicious! Crab meat should have a pleasing seawater smell
and be moist and not mushy.
Pick the grade that matches up with your budget and the general style of the rest of
your menu. If your crab cakes are for a special party or dinner, using jumbo lump or
a mixture of jumbo and backfin will give you an impressive plate presentation. If you`re
making a crab cake for a casual picnic or lunch, however, you can utilize claw meat or special,
allowing you to cut costs while still retaining great flavor.
Handle the meat gently when incorporating it into your recipe to ensure that the large
lumps and flakes are retained — crab meat is very delicate and breaks apart very easily.
The better the ingredients that you put in are, the better your end product will be. To
get the best crab cake, use the best quality ingredients — fresh parlsey instead of dried,
fresh lemon juice instead of bottled.
When shaping the crab mixture into cakes, again be gentle and use your hands to
gently press and shape the cakes. One trick is to add the largest lumps of meat last
so you don't break the lumps.
Once you have portioned out your crab cakes, it is best to allow
them to "set" in the refrigerator (covered with plastic wrap) for at least an hour.
This will really bring all the excellent flavors together and allow the ingredients
to "set" and bind together. This will also help keep your crab cakes from breaking
apart while frying or baking.