One of the places we always go to while at Perdido Key is a little fresh seafood place known as Joe Patti’s. Actually, if you know anything about Joe Patti’s, you know that it is anything but “a little place!” Hubby refers to it as my seafood heaven, and I believe that is absolutely true. If I lived near there, I would be visiting that place probably every day. Honestly.
Over the years, we have tried just about everything Joe Patti’s has to offer: fresh tuna (oh my), redfish, trigger, flounder, clams, mussels, oysters (Apalachicola if you please), shrimp of all sorts, and one of my favs, crab.
Oh you can also pick up fresh sushi made on the spot, fresh Italian crusty bread, wine, cheeses are all there plus your likely to find pasta or hummus or Greek olives — and I’m only getting started. We don’t bring much home anymore except shrimp and crab because we have found that the fish is best enjoyed straight from the market to the grill or pot.
But it’s the crab that is the star of the plate today and what better way to showcase the essence of its taste other than in crab cakes. But I don’t make crab cakes that are filled with flour or cracker crumbs or whatever else others may use to bind them. If I’m making crab cakes, I want to bite into crab and pretty much nothing else.
I use the frozen stash of crab from my freezer that I have previously divvied up and double bagged. It’s rather like hording what I do. I’m selfish in the ways I use it because I just can’t find the same quality locally. Yes. I know you can buy it canned but I’ve not found a brand that hasn’t lost much of the crab flavor. If you do buy canned, don’t get that stuff that sits alongside the cans of tuna. Get the kind that is pasteurized and handpicked. And I can buy it frozen which, to me, is better than canned but it is also VERY expensive. It’s expensive enough at Joe Patti’s!
Lump and backfin crab are from the back body chambers of the crab. Since these are larger pieces, you want to save these for presentations that showcase the crab. I usually use lump and backfin crab meat for the crab cakes. Crab claw meat is much stronger in flavor and it is darker than lump. I use it in crab bisque or crab veloute. Of course, I do love me some fried crab claws!
Oh, by the way. If you hang around Joe Patti’s long enough, you might just see someone you know outside by the beignet truck. Just sayin’.
- 1 egg yolk, slightly beaten
- 1 1/2 Tablespoons heavy cream
- 1 Tablespoon Creole mustard
- 1 Tablespoon minced shallot
- 1 green onion, chopped fine
- 1 1/2 Tablespoons minced red bell pepper
- 1 1/2 Tablespoons minced celery
- 1 teaspoon sriracha
- 8 ounces lump crab
- 1/2 teaspoon salt
- 1 1/2 teaspoons freshly cracked black pepper
- 1 teaspoon fresh lemon juice
- 1 cup panko (more may be needed)
- 1/2 cup Wondra
- 2 eggs beaten with 2 Tablespoons water
- 2 Tablespoons unsalted butter
- Canola oil
- Whisk together the egg yolk, cream, Creole mustard, shallots, bell pepper, green onion, celery and sriracha.
- Stir in 1/2 cup panko, lemon juice, salt and pepper. Gently fold in the lump crab trying not to break the lumps.
- Cover the crab mixture and refrigerate for at least one hour.
- In the meantime, mix the remaining Panko with the Wondra in a shallow bowl; have the beaten egg wash in a separate bowl.
- If the crab mixture seems too wet after being removed from the refrigerator, you may need to add in more panko or Wondra, 1 Tablespoon at a time just until the crab mixture holds together. Do not add too much or your crab cakes will be too heavy and take on a flour taste.
- Melt the butter and just enough canola oil to fry the crab cakes; I like to use my cast iron skillet and oil to a depth of approximately 1/4-inch.
- Scoop approximately 1/4 cup of the crab mixture and gently pat into a cake, dip it into the egg wash and then the Wondra-panko mixture; set aside for 1 - 2 minutes.
- Fry over medium-low heat allowing the crab cakes to brown evenly on both sides, turning only one time, approximately 3-5 minutes per side. Do not pat down or press
- Drain on paper towels; serve while still warm.
