In celebration of the 10th Anniversary of Holland America Line’s Culinary Council, we’re sharing recipes from these celebrated chefs. Now you can create their dishes at home! Enjoy this “Amazing Crab Cake” recipe from Master Chef and Culinary Council Chairman Rudi Sodamin.
I can do it you can do it! Crab cakes are always a guest favorite onboard our ships, and you don’t have to be afraid cook them in your kitchen. I can show you how to do it!
1 pound lump crab meat (see note below)
2 large eggs, beaten
2 tablespoons mayonnaise
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1/4 teaspoon Kosher salt
1/4 cup finely diced celery, from one stalk
2 tablespoons finely chopped fresh parsley
1 tablespoon cilantro
1 tablespoon finely chopped bell peppers
1 teaspoon finely chopped hot chili pepper. (I like to spice it up! )
1/2 cup panko bread crumbs
Canola oil, for cooking
1. In a medium bowl, whisk together mayonnaise, beaten egg, Dijon mustard, Worcestershire, Old Bay seasoning, salt and pepper. Add finely chopped celery, parsley, cilantro, bell peppers and chili peppers.
2. In a medium bowl, stir together crab meat, panko and parsley. Fold in mayo mixture, then form into 4-6 patties.
3. In a large skillet over medium-high heat, coat sauté pan with oil and heat until shimmering. Add crab cakes and cook in batches, until golden and crispy, 3 to 5 minutes per side.
4. Serve with arugula leaves, sauce or lemon wedges.
What is the best crab meat to use in this recipe? Jumbo if you can! This meat comes from two large muscles in the crab, and is known for its bright white color and superior taste. It’s also made up of bigger chunks, instead of shredded smaller bits. If you can’t find Jumbo, then you can use Lump crab meat. It’s usually a blend of broken Jumbo pieces. Whichever meat you choose, don’t forget to pick through the crab meat to ensure there are no pieces of shell! And yes, you can use canned crab meat, which is less expensive. Canned Jumbo or Lump crab meat is perfect for a recipe like this.
Mayonnaise is a perfect binder. In fact, it adds to the natural shine of the crab meat. Trust me, it’s yummy!
Panko bread crumbs add an airy crispiness, but if you only have regular bread crumbs, they will work too.
You can use a round cookie cutter to help form your crab cakes.
To bake or sauté: Although baking these crab cakes will be fine, I really recommend searing them in a hot skillet with neutral oil. That crunchy golden crust is half of what makes crab cakes so amazing.
The trick: Shaped patties hold up well in fridge for one to two days when covered well, then cook right before serving. If you have leftovers, make crab burgers!