You can usually find the freshest crab in the frozen fish case at one of the local fish markets. These go so fast, I usually start by doubling the recipe. If you catch and pick your crabs, lucky you. Makes 6 2½-inch crabcakes. Serves 3–4
1 (8-oz) package of frozen Jonah or rock crab, thawed (about 1½ cups)
1 egg, mixed with a fork
¼ cup mayonnaise
⅓ cup panko breadcrumbs
3 Tbsp. scallions or chives, green section, finely chopped
¼ cup red pepper, minced
⅓ cup fresh or fresh-frozen Martha’s Vineyard kelp, chopped
1 Tbsp. fresh lemon juice
1 Tbsp. fresh dill, chopped
¼ tsp. each salt and pepper
Remoulade sauce, your favorite recipe, to serve
Squeeze any additional liquid from the crab after it has thawed, and add to a mixing bowl. Add the egg, mayonnaise, panko breadcrumbs, scallions, red pepper, kelp, lemon juice, dill and salt and pepper. Mix gently. Let sit about 10–15 minutes before forming into cakes to let breadcrumbs absorb extra moisture.
Form into cakes about 2 to 3 inches in diameter. Add some butter and olive oil to a skillet and gently cook until each side is golden. Serve with a remoulade sauce or salsa.
