Backfin crab meat is a perfect ingredient if you’re planning to make crab cakes, dips, or soups. It is basically a mixture of special and jumbo lump, that’s why people usually refer or label it as lump. Both also taste similar, if not identical, only that the latter has bigger pieces.
This backfin crab meat recipe below will show you how to create crab cakes, which are excellent to put on toasted bun, sandwich, or even as a main dish on its own. Smaller crab cakes also make wonderful finger food. The recipe written in the following is going to ensure that you’d always have a quick, easy, crowd pleasing menu in the back of your pocket.
- 1 lb. lump crab meat
- 1 tsp. Old Bay seasoning (add 1/2 to 1 tsp. more if you’d like spicier taste)
- 1 tsp. Worcestershire sauce
- 1 tsp. Dijon mustard
- 2 tsp dried parsley or 1 tbsp. chopped fresh parsley
- 1 tsp. fresh lemon juice (prepare more for serving)
- 1/8 tsp. salt
- 1 egg
- 1/4 cup mayonnaise
- 2/3 cup or 14 pieces of Saltine crackers crumbs
- 2 tbsp. unsalted butter or melted salted butter (optional)
- Whisk the egg inside a large bowl and then mix with Old Bay, Worcestershire sauce, Dijon mustard, mayonnaise, lemon juice, salt, and parsley together.
- Add crab meat into the mixture, and then put the cracker crumbs. Fold them together very carefully and gently in order not to break the crab meat up, by using large spoon or rubber spatula.
- Wrap tightly and then put it inside refrigerator for minimum half an hour to maximum one day.
- Prepare your oven by preheating it to 450°F. Grease rimmed baking sheet with generous amount of nonstick spray or butter. Alternatively, you can use silicone baking mat.
- Portion and shape the mixture of crab cake into 6 mounds by using half a cup of measuring cap, then place on top of the baking sheet. Compact each single crab cake mound by using spoon or your hands so there is no falling apart or sticking out lumps.
- To add more flavors, brush the crab cake with melted butter. This is a recommended, but an optional step.
- Bake the crab cake for 12-14 minutes then drizzle the cake with fresh lemon juice. Serve warm.
If you have any leftover, these crab meat cakes can survive in refrigerator for five days if covered up tightly. They may also be frozen up to three whole months. For additional backfin crab meat cakes finishing touches, you may add cocktail sauce or tartar sauce.