Nothing but crab and a touch of aromatics inside with a crisp coating of breadcrumbs just on one side of the cake. How do we get them to hold together?
Step 1: Mix
Fold together a pound of jumbo lump crab meat with 2 tablespoons of mayonnaise and one large eggs. Herbs are optional.
Step 2: Form Log
Form the mixture into a log shape in the middle of a large sheet of aluminum foil.
Step 4: Keep Rolling
Once you've formed a log, it should roll away from you easily without compressing.
Step 5: Tighten Edges
Twiste the edges of the foil to compress the log further, creating a tight, evenly shaped log.
Step 6: Freeze Log
Place the log in the freezer until it firms up but doesn't completely freeze, about 25 minutes.
Step 8: Prepare Your Breading
Put an beaten egg in one bowl and panko breadcrumbs in another.
Step 9: Egg It
Dip one side of one cake in egg.
Step 10: Crumb It
Then into the bread crumbs.
Step 12: Heat Fat
Heat 3 tablespoons of oil and butter together in a large cast iron skillet until the butter melts.
Step 13: Fry
Slip the cakes into the melted butter and cook them over moderate heat, swirling the pan around occasionally, until the bottoms are pale golden brown and the cakes begin to hold themselves together.
Step 14: Peel
Remove the foil once the cakes are firm enough to hold themselves together.
Step 16: Baste
Tilt the pan towards you, then spoon some of the hot fat on top of the cakes until they are completely coated. This browned butter will help them brown rapidly under the broiler (which should be preheated by now).
Step 17: Broil
Place the cakes about 6 inches below the broiler and broil until golden brown and cooked through.
Step 18: Done Broiled
The cakes should come out lightly puffed and golden brown.
Step 20: Serve
Serve the cakes crumbed-side-up with Extra Tangy Tartar Sauce.
Nothing but Crab
The interior of the cakes are tender, sweet, succulent, and intensely crab flavored because, well, there's not much but crab in there.