Last week on Celebrity Test Kitchen I decided to test one of the most requested recipes...Patti LaBelle's Crab Cakes. I absolutely love crab cakes so I was super excited to be making these. This recipe was pretty straight forward and simple. Here it is:
- 2 pounds jumbo lump crabmeat
- 1/2 cup crumbled saltine crackers
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh parsley leaves, finely chopped
- 1 tablespoon seafood seasoning, such as Old Bay
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon black pepper
- 1/4 teaspoon seasoned salt
- 1 large egg
- 1/2 cup all-purpose flour
- 1/2 cup grapeseed oil
Place the crabmeat in a large bowl and remove any visible shells or fins.
Add the crackers, mustard, parsley, seafood seasoning, Worcestershire, pepper, seasoned salt and egg, and mix together. Shape the crab mixture into 8 patties and refrigerate for 1 hour.
Heat the oil in a large nonstick skillet set over medium heat. Carefully place the crab cakes in the pan and fry until golden brown, 3 minutes. Flip the crab cakes over and fry on the other side until golden brown, 3 minutes. Place the crab cakes on a paper towel to absorb any excess oil, then serve.
As usual, I follow the recipe exactly as written and this recipe was no exception. Here is the final product after I was done:
I ended up giving this recipe an 8 out of 10. But after thinking it over I think I should have given it a 7.5 out of 10. Here are some of the things that really stood out to me, and also a couple of things I would change:
1. The recipe calls for saltine crackers. The problem here is that saltines are flavorless and add nothing to this recipe. I would have used a butter cracker which would have added a nice touch. Anything that adds flavor when I am building a recipe, I'm all for.
2. This recipe only called for one egg as a binder. I understand the concept of wanting more crab than fillers in your cakes but this recipe would have been taken up a notch with a touch of mayo.
3. The flavor was lacking overall. It had good flavor but it needed to be heightened. Adding a bit more Worcestershire sauce or a bit more cajun seasoning would have done the trick.
Overall I think it was a good start to a potentially great recipe with some tweaking. On another note I've always thought Ms. Patti LaBelle is the bees knees, so I'm sure when she makes these at home they are perfect! LOL