Welcome to one of my favorite meals of all time! For the past 7 years, these beauties have made an appearance on my table for Christmas dinner. They side right next to a slice of rib roast and some green beans with bacon and shallots. It really is the dinner of all dinners. Let me take you back to where I got the inspiration for these D to the LISH jumbo lump crab cakes. Carl and I were at Faidley’s Seafood in Baltimore, MD. We ordered the famous crab cake and it came sided with this perfect salad of tomatoes. They weren’t blistered, but were still really good! I loved the way the acid in the tomatoes cut the richness of the crab cake. It was pure perfection! I had to recreate this amazing crab cake and found a way to give them the same pizzazz of a tomato salad on the side. The trick to a really good jumbo lump crab cake is less is more. Let the crab do the talking! Very minimal ingredients is all you need for these fellas to shine! Celebrate your holidays this year with these on your table and you will see why they are a staple on my table year after year! Enjoy and Happy Holidays!
Ang’s Christmas Crab Cakes with Blistered Tomato Salad
4
servings10
minutes10
minutesIngredients
*For the Crab Cakes*
1 lb 1 Jumbo Lump Crab Meat
1 cup 1 Crushed Saltines
1/2 cup 1/2 Mayonnaise
1 1 Egg
1 Tbsp 1 Stone Ground Mustard
1 Tbsp 1 Worcestershire Sauce
4 Tbsp 4 Salted Butter
*For the Blistered Tomato Salad*
1-2 Pints 1-2 Cherry Tomatoes
2 2 Cloves of garlic minced
2 Tbsp 2 Olive Oil
1 cup 1 Roughly chopped fresh herbs of choice; parsley, chives, basil etc..
Directions
- To begin, mix your mayo, mustard, beaten egg and Worcestershire sauce together
- Add your lump crab to a large bowl and pick through to remove any shells
- Add your crackers (3/4’s of a sleeve) to a ziplock bag and crush using a meat mallet or rolling pin. Add your crackers and your mixture to the crab and mix well
- After you have your crab mixed, divide into 4’s and form your crab cakes.
- Place 1 Tbsp of butter on top of each crab cake and place in broiler. Broil about 5 minutes per side until they are nice and browned
- While crab cakes are broiling, add olive oil to a skillet on Medium/High. Add your tomatoes and garlic. Toss regularly until your tomatoes start to blister
- Add your chopped herbs to the tomatoes and toss until combined. Remove tomatoes from heat
- Plate up and enjoy!
Notes
- You can easily make these crab cakes smaller, even small bite sized cakes for an appetizer. I like to serve them “Faidley Style” which is LARGE! LOL! Totally up to you. No matter how you serve them, they will be D to the LISH!