The Crab Cakes
Serves / Makes: 6 servings
Prep-Time: 10 minutes
Cook-Time: 10 minutes
You Will Need;
- 2/3 cup, mayonnaise
- 5 egg, yolks
- 2 teaspoons, lemon juice
- 2 tablespoons, Worcestershire sauce
- 2 teaspoons, Dijon mustard
- 2 teaspoons, black pepper
- ¼ teaspoon, salt
- ¼ teaspoon, blackened seasoning (see below)
- ¼ teaspoon, crushed red chillies
- ½ cup parsley, chopped fine
- 2½ cups, fresh bread crumbs
- 2 pounds, white crab meat
This pan is just perfect for cooking your crab cakes
Joe’s Stone Crab Mustard Sauce
- 1 tablespoon, dry mustard, Joe uses Coleman’s plus ½ teaspoon
- 1 cup, mayonnaise
- 2 teaspoons, Worcestershire sauce
- 1 teaspoon, steak sauce, preferably A1 sauce but in the UK we use HP sauce
- 2 tablespoons, double cream
- 2 tablespoons, milk
- Salt, to taste
If you like a more mustard bite, whisk in ½ teaspoon more dry mustard until well blended.
Cover and chill the sauce then serve in small cups with the crab cakes, cooked and cracked stone crab claws, or in the UK crab claws or almost any type of shellfish.
Blackened Seasoning for Fish, or Chicken
- 2 teaspoons, ground paprika
- 4 teaspoons, dried leaf thyme
- 2 teaspoons, onion powder
- 2 teaspoons, garlic powder
- 1 tablespoon, granulated sugar
- 2 teaspoons, salt
- 2 teaspoons, black pepper
- 1 teaspoon, ground cayenne pepper, or to your taste
- 1 teaspoon, dried leaf oregano
- 3/4 teaspoon, ground cumin
- 1/2 teaspoon, ground nutmeg
- To cook fish etc with the seasoning, over a low heat, melt about 3 tablespoons of butter in a non-stick frying pan (enough butter to cover fish and the bottom of the pan).
- As soon as the butter is melted, place the fish in the pan, turning over it over to cover both sides with the butter and then generously coat the fish with the seasoning, turn over again and coat the other side with seasoning.
- Now turn up the heat to a medium-high and cook on one side until blackened and somewhat crispy.
- Turn over and cook the other side, add a little more butter whenever necessary.
In order to assure the continued survival of the species: Only one claw may be removed so the crab can defend itself. Egg bearing females are not allowed to be declawed. The crabs are captured in baited traps. No spears or hooks are allowed. Four inches from the first joint to the tip is the minimum legal size, that's about two ounces. A colossal can weigh 25 ounces or more. The large crusher claw can exert extreme pressure. As much as 19000 lbs. per square inch. Although their massive claws serve as deterrents to most predators, fishermen have reported the stone crab falls prey to the octopus. Stone crab season in Florida runs from October 15th to May 15. Stone crabs exhibit carnivorous feeding behaviour. Sometimes in traps they resort to cannibalism! The claws make up half the weight of the whole crab; they are removed by carefully grabbing from the rear and twisting. The crab is returned to water and the claw regenerates. It takes between 12 to 24 months to reach legal size again. In 1963 stone crabs cost 30 cents a dozen wholesale.