Crab Cakes? Mr. Danzinger Would Be Proud!

Over the years, these have been a favorite of customers, family and friends. They were the biggest selling entree at The Iron Gate House, The Greenhouse, Sunshine Cafe and Crazy Conch Cafe. I have had requests now that we have closed the restaurants to "please come to my house and make them. I will pay you anything." I'm sure they didn't mean "anything" or I would have gone. No! No! I'm joking. Let's just say that a lot of people like them. I learned how to make them from a customer we had at the Ocean's Club and Iron Gate House, Mr. David Danzinger. 

DANZINGER'S MARYLAND STYLE CRAB CAKES

1               Tablespoon Dijon Mustard ( Grey Poupon )

3        Tablespoons Mayonnaise ( Hellmann’s)

2        Tablespoons Non-pareil Capers ( small)

2        Pinches Old Bay Seasoning
1        Whole Grade A Large Egg

½       Fresh Lemon ( Juice Only )

3        Cups Freshly Ground Breadcrumbs

                                   1        Pound Jumbo Lump Crabmeat

Clean the Jumbo Lump Crab Meat. That means clean out all the shell, cartilage and whatever else you don’t want in there.  I know some people don’t like the roe in there. So take it out. Hey, you are going to be eating it so make it like you want it. A recipe is just a guide. I can’t make a sensory memory if there is something in there you don’t like. It defeats the purpose of pleasure. You have to remember not to play with the crab too much. The whole idea behind Jumbo Lump Crabmeat is to keep it Jumbo and Lump. Don’t break it up too much getting out the stuff you don’t like. 

O.K., from here on out, if you change something, it’s not going to be Danzinger's Crab Cakes. So beware. If you paid the market rate of $28 - $38 for that Jumbo Lump Crab, you can do any damn thing you want to it. (It took me a lot of years and grief to learn that lesson.) But if you want the real deal, you must follow the rest of the recipe to the letter. Some people don’t want the real deal. So it’s up to you. But don't call them Danzinger's Crab Cakes. Call them 'your name here' Crab Cakes.

After you have cleaned the crab, return it to the refrigerator. In a bowl, mix well the rest of the ingredients except the breadcrumbs. Except the breadcrumbs. The breadcrumbs are intended to be a crust not a part of the interior of the crab cake. This is most important part of this whole recipe. Crumbs are the outside coating only! After you have the binder well mixed, gently fold the crabmeat into the binder. Remember the whole idea behind Jumbo Lump Crabmeat is to keep it Jumbo and Lump. So do not break up the lumps by beating the crab into the binder. Gently folding the crab into the binder.  

Spread the breadcrumbs into a shallow rectangular pan. Take a quarter of the crabmeat mixture and lightly bread it, forming it into a round cake. The amount of breadcrumbs on the exterior of the cake is important. The less the better but you need to be sure that there is a solid outer coating or your cake is going to break apart. Place the finished cake on a half sheet pan (cookie sheet) lined with parchment paper. Finish making the cakes. You should have 4. Four is the perfect number for one pound of  Jumbo Lump Crabmeat. As an appetizer, you should make them a little smaller. Eight is the perfect number if they are an appetizer. 

Place them back in the refrigerator till well chilled. You can either deep fry or pan fry these cakes. I  pan fry them. Of course, the rule about you having paid the market rate of $28 - $38 for that Jumbo Lump Crab, you can do any damn thing you want to it, applies. Heat one inch of vegetable or peanut oil in a black cast iron skillet till faintly smoking (medium high heat). Fry until golden brown on one side then flip until golden brown on the other side. Transfer to a half sheet pan ( cookie sheet ) lined with parchment paper.  In a 325 degree oven cook the cakes until they are warmed through. 

On a 6-7 inch plate, spoon a circle of lime mayonnaise, lay a crab cake in the middle.  Garnish with a round slice of lime, pierced with two stems of thyme or another herb (Oregano or Chive work well). 

                                             LIME MAYONNAISE

                                            6      Grade Large Egg Yolks
                                            2      Light Olive Oil

                                            6      Tablespoons Fresh Lime Juice                                  

                                            Kosher Salt and White Pepper to Taste

In the mixing bowl of a food processor or blender, blend yolks, lime juice, and seasonings till well mixed. With machine running, slowly add oil in a stream. If sauce is too thick, thin with a little cold water. Taste It. If it needs more seasoning, add more seasoning. If it needs more lime juice, add more lime juice. It is now your sauce, you can do anything you damn please to it. If you want the real Danzinger's Crab Cakes follow both these recipes to the letter.