Crabbie Patties

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My love affair with crab cakes began my sophomore year of high school. That’s right. The cool kids were going to parties after school, I was cooking in my mom’s kitchen. It was her cookbook, “Light Cooking” (circa ‘94) that started the obsession. The recipe used cheap canned crab, a hefty amount of breadcrumbs, and a lot of lemon juice. I can still taste them. (More emphasis on the “cake” than the “crab”.) 

But I’d say my taste has improved a bit since high school. I’ve come to learn that really good crab cakes use high quality crab (shocker) and therefore rely on it, and not on all the fillers.

Not only have crab cakes been something I’ve been making for almost 20 years (shit, why did I do that to myself?), but they’ve also been something sacred to special occasions. Birthday dinners, anniversaries, date nights; it’s been my go-to order if it’s on the menu. 

And while there’s something lovely about having a specific food for a special occasion, it’s also nice to know how to make it for yourself, for ya know, a Friday. Or a Tuesday. So in that same regard, I thought we’d skip the side of steamed vegetables and scalloped potatoes, and gather a little inspo from “Spongebob” (don’t act like you don’t know), and throw em’ on a bun with some lettuce and tomato. And there you have it… a Crabbie Patty.

What You'll Need

For the crab cakes:

Eggs - 2

Mayo - 2 1/2 Tablespoons

Dijon - 1/2 Tablespoon

Worcestershire - 1 teaspoon

Old Bay - 1 teaspoon

Salt - 1/4 teaspoon

Pepper - 1/8 teaspoon

Green onion - 1, dark and light green parts sliced

Fresh parsley - 1/4 cup, chopped

Jumbo lump crab meat - 1 pound

Panko breadcrumbs - 1/2 cup

Avocado oil - 2 Tablespoons, for frying

For the Dijonnaise:

Mayo - 1/2 cup

Dijon - 1/2 Tablespoon

Lemon juice - 1 teaspoon

Other toppings:

Leafy Lettuce

Tomato

Brioche Buns

Mango Salsa - Store bought

What You'll Do

1. Assemble crab cakes - Combine all ingredients in a large bowl and combine with a fork. Patty out into 6 patties, and cover and chill in therefrigerator for at least 1 hour.

2. Make Dijonnaise - Combine ingredients in a small bowl and set aside.

3. Fry crab cakes in avocado oil in heavy bottomed skillet over medium high heat for about 3 minutes per side, working in batches. Set aside on paper towels when done.

4. Toast buns in butter and leftover drippings in pan for about 2 minutes.

5. Assemble crabbie patties - bun, dijonnaise, lettuce, tomato, crab cake, mango salsa!

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