I’ve had a can of pasteurized jumbo lump crab meat in my fridge since Christmas. (No worries, the expiration is months away.) But how sad is that? Then, just the other day…I don’t know, maybe it’s the beginning of Spring, the longer days and the extra sunshine we’re having, or maybe because it’s blue crab season on the coast. Even though I live nowhere near the coast. Whatever the reason, I was craving crab cakes.

I’d be remiss if I didn’t do a little research on crab cakes. After all, there are only so many original ideas in the food world. And, I’d recently bought Fish, by Mark Bittman, so of course I was curious to know how he makes a crab cake. Well, Bittman offers two crab cake recipes in this cookbook. And even though I’ve made crab cakes more times than I can remember, I wanted to try one of his variations.

These crab cakes are light and refreshing. There is no sauce to make, just a little (or a lot, if you’re like me) lemon zest and lemon juice. Trust me. With each bite, you’ll feel like you’re getting a mouthful of lemony-sunshine mixed with the salty taste of the ocean.

Thanks for the inspiration Mark!

Lemony-Sunshine Crab Cake Recipe

(This recipe was adapted from Fish, by Mark Bittman.)

Serves 6 for an appetizer and 4 for an entrée

Prep time: 15 plus 30 minutes in the fridge

Cook time: about 8 minutes total

Cook’s notes: Jumbo lump crab is very expensive, but the best to eat, in my humble opinion. Substitute lump crab or claw meat to save money. Claw meat is orange-ish in color and has a sweeter flavor profile than the white lump meat. You can use fresh breadcrumbs or panko breadcrumbs, but add one teaspoon at a time to the crabmeat, as you may not need the entire 3 teaspoons.

Ingredients list

  • 1 pound canned crab meat jumbo or lump
  • 2 tablespoons yellow bell pepper, minced
  • 2 teaspoons celery, minced
  • 2 teaspoons chopped green onion, reserve a little for garnish if desired
  • 1 teaspoon Dijon mustard
  • 3 tablespoons mayonnaise
  • ~sea salt
  • ~white pepper
  • 3 teaspoons plain breadcrumbs (I used a fine, dry crumb)
  • One lemon for zest and garnish
  • ¼ cup flour
  • ~sea salt
  • ~cracked black pepper
  • 1 teaspoon vegetable oil
  • 1 teaspoon butter

Directions

  • In a medium bowl, add the crab meat, yellow pepper, celery, green onion, mustard, mayonnaise, salt and white pepper. Using a rubber spatula, gently mix the crab into the ingredients.
  • Sprinkle the breadcrumbs, one teaspoon at a time, into the crabmeat.
  • Zest one-quarter of the lemon over the top, then flip the mixture in the bowl and zest another quarter of the lemon.
  • Cover and refrigerate for thirty minutes.
  • In a shallow bowl or plate, place the flour, salt and cracked black pepper for dredging at your cooking station.
  • Remove the crab and form into round patties. Place them into the flour and shake off any excess. Place them on a platter.
  • Heat a nine-inch skillet or flat griddle on medium-high heat. Add the oil and butter. When the butter stops sizzling in the pan, swirl the oil and butter to cover the pan bottom. Place the crab cakes into the pan and cook 3 minutes. Check the bottom of one of the crab cakes after two minutes to make sure they are not getting too brown. Reduce the heat at bit if they are. You’re looking for a caramel color for the finished product. Turn the crab cakes once and cook another three to four minutes.
  • While the crab cakes are cooking, zest the rest of the lemon onto plates or if serving family style, onto a platter.
  • Slice the lemon in ¼-inch increments and cut in half, one for each crab cake.
  • Remove from heat and serve immediately. Squeeze lemon juice over the top.

What gives you inspiration? A book, a recipe, a friend’s recipe or a slow walk on the beach on a sunny day?