I love serving fresh seafood dishes all year long. Everyone will want to know your secret to making these perfect crab cakes!
Let’s uncover one important secret to a great crab cake: using the right crabmeat. Crabmeat options include Colossal Lump, Jumbo Lump, Backfin, Special and Claw.
Colossal Lump has the same delicate flavor found in Jumbo Lump, but it comes from larger crabs, and I find that the pieces are too large for crab cakes. Special and Backfin crabmeat consist of small or broken pieces of white crabmeat, which are okay in a pinch, but you’ll miss out on the large, succulent bites you get with the Lump variety. Claw meat is a stronger-flavored, dark crabmeat best for dishes where the crab flavor must stand up to a heavy sauce but isn’t the star of the show.
For this recipe, I use Jumbo Lump crabmeat. Its perfect size lets you go light on filler to make your crab cakes all about that sweet crabmeat taste.
Brian’s Crab Cake
These are delicious with tartar sauce. In the restaurants, we add a kick to our tartar with a little jalapeño!