Florida Style Crab Cakes
Florida style crab cakes rely on two pounds of lump crab meat and very little filler, so each cake is mostly sweet, tender crab. A mayonnaise and egg binder, sharpened with Dijon, lime juice, cayenne, chives and cilantro, keeps the seasoning bright without hiding the shellfish. Folding gently and chilling the mix before shaping protects the lumps. A slow finish in butter leaves a golden crust and a moist center.
Instructions
In a large mixing bowl, stir together the Florida Bay seasoning, mayonnaise, egg, mustard, cayenne, chives, cilantro, coriander and lime juice until smooth. Season with white pepper and salt to taste.
Add the bread crumbs and crab meat and fold them in very gently, so the lumps of crab stay as intact as you can manage.
Cover the bowl and chill the mixture in the refrigerator for anywhere from 30 minutes to 2 hours, which helps it hold together when shaped.
Divide the mixture into 5 equal portions and shape each one into a patty.
Melt the butter in a large, heavy-bottomed skillet or sauté pan over medium-high heat. Add the crab cakes and cook for about 2 minutes per side, until both sides are golden brown.
Turn the heat down to medium and keep cooking for another 3 to 5 minutes per side. The cakes are ready when they are hot all the way through but still moist inside.
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