This is the recipe I got from a chef at Joe’s Stone Crab in Miami, Florida, these crab cakes have got to be the best I have ever tasted they are superb just served with the mustard sauce and a mixed salad. When in Palm Springs we used to have flown in monthly stone crab claws, crab cakes and Joe’s famous mustard sauce from In fact most of the celebrities who lived in an around Palm Springs did including Frank Sinatra and Kirk Douglas, rather than wait for the mail order delivery Lord Hanson used to send his jet and Malcolm the senior travel manager to go and pick up the order so the claws etc couldn’t be fresher. I have included the recipes for the mustard sauce and blackened seasoning and a few notes on the stone crabs. In this recipe I of course just use white crab meat, the claw meat of our brown crabs is great to use but can work out a little costly but these crab cakes are worth it.
The Crab Cakes
Serves / Makes: 6 servings
Prep-Time: 10 minutes
Cook-Time: 10 minutes
You Will Need;
- 2/3 cup, mayonnaise
- 5 egg, yolks
- 2 teaspoons, lemon juice
- 2 tablespoons, Worcestershire sauce
- 2 teaspoons, Dijon mustard
- 2 teaspoons, black pepper
- ¼ teaspoon, salt
- ¼ teaspoon, blackened seasoning (see below)
- ¼ teaspoon, crushed red chillies
- ½ cup parsley, chopped fine
- 2½ cups, fresh bread crumbs
- 2 pounds, white crab meat
Mix all ingredients together, and form into 4 ounce cakes, coat with flour and fry in one inch of oil until golden brown Serve and Enjoy!
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Joe’s Stone Crab Mustard Sauce
- 1 tablespoon, dry mustard, Joe uses Coleman’s plus ½ teaspoon
- 1 cup, mayonnaise
- 2 teaspoons, Worcestershire sauce
- 1 teaspoon, steak sauce, preferably A1 sauce but in the UK we use HP sauce
- 2 tablespoons, double cream
- 2 tablespoons, milk
- Salt, to taste
Place the dry mustard in a mixing bowl and add the mayonnaise, beat for 1 minute then add the Worcestershire sauce, A1/HP sauce, cream and milk, and a pinch of salt and beat until the mixture is well blended and creamy
If you like a more mustard bite, whisk in ½ teaspoon more dry mustard until well blended.
Cover and chill the sauce then serve in small cups with the crab cakes, cooked and cracked stone crab claws, or in the UK crab claws or almost any type of shellfish.
Blackened Seasoning for Fish, or Chicken
- 2 teaspoons, ground paprika
- 4 teaspoons, dried leaf thyme
- 2 teaspoons, onion powder
- 2 teaspoons, garlic powder
- 1 tablespoon, granulated sugar
- 2 teaspoons, salt
- 2 teaspoons, black pepper
- 1 teaspoon, ground cayenne pepper, or to your taste
- 1 teaspoon, dried leaf oregano
- 3/4 teaspoon, ground cumin
- 1/2 teaspoon, ground nutmeg
Place all ingredients in a jar and store in a cool dark place, shake jar well before each use.
- To cook fish etc with the seasoning, over a low heat, melt about 3 tablespoons of butter in a non-stick frying pan (enough butter to cover fish and the bottom of the pan).
- As soon as the butter is melted, place the fish in the pan, turning over it over to cover both sides with the butter and then generously coat the fish with the seasoning, turn over again and coat the other side with seasoning.
- Now turn up the heat to a medium-high and cook on one side until blackened and somewhat crispy.
- Turn over and cook the other side, add a little more butter whenever necessary.
Stone Crab (Menippe Mercenaria)
In order to assure the continued survival of the species: Only one claw may be removed so the crab can defend itself. Egg bearing females are not allowed to be declawed. The crabs are captured in baited traps. No spears or hooks are allowed. Four inches from the first joint to the tip is the minimum legal size, that’s about two ounces. A colossal can weigh 25 ounces or more. The large crusher claw can exert extreme pressure. As much as 19000 lbs. per square inch. Although their massive claws serve as deterrents to most predators, fishermen have reported the stone crab falls prey to the octopus. Stone crab season in Florida runs from October 15th to May 15. Stone crabs exhibit carnivorous feeding behaviour. Sometimes in traps they resort to cannibalism! The claws make up half the weight of the whole crab; they are removed by carefully grabbing from the rear and twisting. The crab is returned to water and the claw regenerates. It takes between 12 to 24 months to reach legal size again. In 1963 stone crabs cost 30 cents a dozen wholesale.