Crabby Cakes by Jerilyn

I had a request for a crab cake recipe.  I happen to love seafood so having a recipe for them in my vault made it really easy to write this one.  I thought maybe it would be fun as well as interesting to give you a little background of the "crab cake".  I hope you enjoy them as much as I do and don't forget the lemon to squeeze on the top.

These chunky crab cakes with fresh herbs, mustard, lemon and mayo are coated with seasoned panko bread crumbs, and baked until golden brown.


The History of Crab Cakes
According to www.foodtimeline.org, food historians tell us the practice of making minced meat cakes/patties (seafood/landfood) is ancient. Minces mixed with bread/spices/fillers came about for two reasons: taste and economy. Primary evidence suggests recipes for crab-cake types dishes were introduced to the colonies by English settlers. About rissoles and croquettes.
A survey of historic American cookbooks confirms crab recipes were popular from colonial days forward. In the 19th century crab recipes proliferated. Many of these combined bread crumbs and spices; some were fried. These recipes are variously called “to stew crabs,” “to fry crabs,” “to dress crab,” “crab patties” or “crab croquettes.” Sometimes they stand alone, others they are noted as possible variations under similar fish/shellfish recipes. The phrase “crab cake” appears to be a 20th century appellation.
“Crab cake. A sauteed or fried patty of crabmeat. The term dates in print to 1930 in Crosby Gaige’s New York World’s Fair Cook Book, where they are called “Baltimore crab cakes,” suggesting they have long been known in the South. A “crabburger” is a crab cake eaten on a hamburger bun.”

Now let's see who really reads my blog.  Here is a little contest for all of you.  The first one to send me a comment either on my blog or through face book will receive an autographed copy of my cookbook.  So start commenting and good luck.

Crabcakes

1 1/2 cups Progresso® panko crispy bread crumbs

1 cup mayonnaise or salad dressing

2 tablespoons chopped fresh parsley

1 tablespoon finely chopped chives

1 tablespoon lemon juice

2 teaspoons Dijon mustard

1/8 teaspoon freshly ground pepper

2 drops red pepper sauce

2 egg yolks

3 (6 ounce) cans lump crabmeat, well drained

1 cup Progresso panko crispy bread crumbs

2 tablespoons butter, melted

1 1/2 teaspoons seafood seasoning

Lemon wedges (optional)

Directions

1. Heat oven to 425 degrees F. In medium bowl, mix 1 1/2 cups bread crumbs, the mayonnaise, parsley, chives, lemon juice, mustard, pepper, pepper sauce and egg yolks. Using rubber spatula, gently fold in crabmeat, keeping pieces as large as possible.
2. Shape mixture by 1/4 cupfuls into 18 patties, 2 1/2 inches in diameter.
3. In medium bowl, mix remaining ingredients. Dip crab cakes into crumb mixture, coating both sides. Place in 2 ungreased 15x10-inch pans with sides.
4. Bake both pans on separate oven racks 12 to 15 minutes, turning patties once after 6 minutes, until golden brown. Serve warm.