Crab Cakes

DSC01710Stone crab and Blue crab are local to Florida and with that said, crab cakes can become a source of contention.  Most of them taste like over stuffed hush puppies. Some you are left asking, “where is the crab?”  Carmine’s in Ybor City back in the day was known for their deviled crab cakes.  A little Blue Crab meat, left over Cuban bread, with a dash of hot sauce was fried up and there you have it.  What has happened over the years, I don’t know???  My father is a huge fan of Brocato’s on East Columbus Drive. They have been making deviled crab cakes since 1902.  Hot out of the fryer with a big dash of Texas Pete’s Garlic Hot Sauce will have you running back for more.  Back Fin Blue Cafe in Gulfport, FL has the #2 (rated by Mindful Meals) crabs cakes around.  The #1 crab cake is of course pictured above!  My mother has combined two recipes.  One is from Robert Duvall’s mother and the other is from Martha Stewart.  Odd combination, I know…but when you combined the two…YUMMY! My niece told me this weekend that she just loves a spicy horseradish sauce, and this recipe includes it.  The recipe below will yield you     6 luscious crab cakes.

Ingredients for crab cakes:

1 lb. lump crabmeat

1 egg

1/4 cup of mayonaise

1/4 cup onion, minced

1/2 tsp. Worcestershire sauce

1/2 tsp. dry mustard

1/4 tsp. salt

1/4 tsp. cayenne pepper

1 cup Saltine crackers, crushed

2 tsp. lemon juice


In a large bowl, combine all the ingredients. Shape into 6 patties and place on on a waxed lined baking sheet.  Mixture will be slightly wet, so refrigerator for a bit before cooking.

In a large skillet, melt 1 tablespoon of butter and 2 tablespoons of oil.  When the foam subsides, add the crab cakes and cook over medium heat until golden and crisp, 2-3 minutes per side.

Horseradish Tartar Sauce

1 stalk of celery, finely chopped

2 tablespoons of sour pickles, finely chopped

1 tablespoon horseradish

2 tablespoons of parsley, minced

1/2 teaspoon of dry mustard

6 tablespoons of mayonnaise

1 teaspoon of lemon juice

1/8 teaspoon of cayenne pepper

Salt & Pepper to taste.

Combine all ingredients in a bowl and serve.



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