Captain Linnell House Maine Crab Cakes

The scent of saltwater taffy, the distant cry of seagulls, and the taste of truly fresh seafood – these are the things that instantly transport me back to summers spent on Cape Cod. One particular memory stands out: a family dinner at a charming, historic inn, the Captain Linnell House. While every dish was exquisite, it was their Maine Crab Cakes that truly captured my heart. Each bite was an explosion of sweet crab, perfectly balanced with herbs and spices, a testament to the magic that can happen when simple ingredients are treated with respect. I’ve been chasing that flavor ever since, and I’m thrilled to share my version with you.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yields: About 27 patties
• Serves: 8
• Dietary Type: Pescatarian

Ingredients

• 3 lbs canned crabmeat, well drained
• 4 eggs
• 1 cup heavy cream
• 1 cup mayonnaise
• 2 tablespoons shallots, chopped
• 2 tablespoons fresh chives, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Tabasco sauce
• 1 teaspoon Cajun spices or 1 teaspoon Old Bay Seasoning
• 2 lemons, zest and juice
• 2 teaspoons salt
• 3 cups dry breadcrumbs
• 2 tablespoons clarified butter or 2 tablespoons peanut oil

Equipment Needed

• Large mixing bowl
• Measuring cups and spoons
• Chopping board
• Knife
• Lemon zester
• Lemon juicer
• Hamburger patty press (optional)
• Large skillet or frying pan

Instructions

1. In a large bowl, gently combine the drained crabmeat, eggs, heavy cream, mayonnaise, chopped shallots, fresh chives, fresh thyme, and fresh parsley. Take care not to overmix; you want to maintain some of the crabmeat’s texture.

2. Add the Worcestershire sauce, Tabasco sauce, and Cajun spices (or Old Bay Seasoning) to the bowl. These will provide a crucial layer of savory flavor and a hint of heat.

3. Zest and juice the lemons directly into the mixture. The lemon zest adds bright, citrusy notes, while the juice helps bind the ingredients and balance the richness of the mayonnaise and cream.

4. Season with salt. Remember that the crabmeat and other ingredients may already contain some salt, so start with a smaller amount and adjust to taste.

5. Gently fold in the dry breadcrumbs. The breadcrumbs act as a binder and will help create a cohesive patty that holds its shape during cooking. Add the breadcrumbs gradually, mixing until just combined. Be careful not to overwork the mixture.

6. Shape the mixture into patties, similar to making hamburgers. For uniform crab cakes, consider using a hamburger patty press. This will ensure they cook evenly and have a consistent presentation.

7. Coat the outside of the crab cakes with additional dry breadcrumbs. This extra layer of breadcrumbs will create a crispy, golden-brown crust when they are sautéed.

8. Heat the clarified butter or peanut oil in a large skillet or frying pan over medium heat. Clarified butter has a higher smoke point than regular butter, making it ideal for sautéing at higher temperatures without burning. Peanut oil also works well due to its high smoke point and neutral flavor.

9. Carefully place the crab cakes in the hot skillet, ensuring not to overcrowd the pan. Overcrowding can lower the temperature of the oil and result in soggy crab cakes. Cook in batches if necessary.

10. Sauté the crab cakes for about 5-7 minutes per side, or until they are golden brown on the outside and cooked through on the inside. The internal temperature should reach 165°F (74°C).

11. Remove the crab cakes from the skillet and place them on a wire rack to drain any excess oil. This will help maintain their crispy texture.

12. Serve immediately with your favorite dipping sauce, such as a classic Chive Sauce (recipe follows) or a zesty remoulade.

Expert Tips & Tricks

• Don’t overmix: Overmixing the crab cake mixture can result in tough, rubbery crab cakes. Gently fold the ingredients together until just combined.
• Chill the mixture: If you have time, chilling the crab cake mixture for at least 30 minutes before shaping the patties can help them hold their shape better during cooking.
• Use high-quality crabmeat: The quality of the crabmeat will significantly impact the flavor of the crab cakes. Look for lump crabmeat for the best flavor and texture.
• Test the oil temperature: Before adding the crab cakes to the skillet, test the oil temperature by dropping a small amount of breadcrumbs into the pan. If the breadcrumbs sizzle and turn golden brown quickly, the oil is ready.
• Don’t flip too early: Allow the crab cakes to form a golden-brown crust on one side before flipping them. This will prevent them from sticking to the pan and falling apart.
• Make ahead: The crab cake mixture can be prepared ahead of time and stored in the refrigerator for up to 24 hours. Shape the patties and coat them in breadcrumbs just before cooking.
• Freezing: These crab cakes freeze exceptionally well. After shaping, place them on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer-safe bag or container. When ready to cook, thaw them completely in the refrigerator and then roll them in dry breadcrumbs before sautéing.

Serving & Storage Suggestions

Serve these delectable Maine Crab Cakes hot, as a delightful appetizer, a light lunch, or even as part of a more substantial seafood dinner. They pair beautifully with a crisp green salad, roasted asparagus, or creamy coleslaw. A squeeze of fresh lemon juice always adds a bright finishing touch.

Leftover crab cakes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently sauté them in a skillet with a little butter or oil until heated through and crispy. Alternatively, you can reheat them in a preheated oven at 350°F (175°C) for about 10-15 minutes. Freezing the cooked crab cakes is also an option; wrap them individually and store in a freezer-safe container for up to 2 months. Thaw completely before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	588.2 kcal	N/A
Calories from Fat	265 g	45%
Total Fat	29.6 g	45%
Saturated Fat	11.7 g	58%
Cholesterol	314.3 mg	104%
Sodium	1832.4 mg	76%
Total Carbohydrate	39.5 g	13%
Dietary Fiber	2.3 g	9%
Sugars	5.1 g	N/A
Protein	40.2 g	80%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Gluten-Free Crab Cakes: Substitute gluten-free breadcrumbs for regular breadcrumbs. Ensure all other ingredients are also gluten-free.
• Spicy Crab Cakes: Add a pinch of cayenne pepper or a dash of hot sauce to the crab cake mixture for an extra kick.
• Herbed Crab Cakes: Experiment with different herbs, such as dill, cilantro, or tarragon, to customize the flavor profile.
• Vegetarian Option: While these are crab cakes, try substituting the crabmeat with hearts of palm for a vegetarian alternative. Ensure the hearts of palm are well-drained and finely chopped.

FAQs (Frequently Asked Questions)

Q: Can I use fresh crabmeat instead of canned?
A: Absolutely! Fresh crabmeat will elevate the flavor even further. Just be sure to pick through it carefully to remove any shell fragments.

Q: What if I don’t have Cajun spices?
A: No problem! You can use Old Bay Seasoning as a substitute, or create your own Cajun spice blend using paprika, cayenne pepper, garlic powder, onion powder, and oregano.

Q: How do I prevent the crab cakes from falling apart while cooking?
A: Be gentle when mixing the ingredients and make sure the crab cake mixture is well-chilled before shaping the patties. Also, avoid overcrowding the pan and don’t flip them too early.

Q: Can I bake these instead of sautéing?
A: Yes, you can bake them. Preheat your oven to 375°F (190°C), place the crab cakes on a baking sheet lined with parchment paper, and bake for about 20-25 minutes, or until golden brown and cooked through.

Q: What’s a good dipping sauce to serve with these?
A: A classic Chive Sauce, a zesty remoulade, or a simple lemon-dill aioli are all excellent choices. The recipe for Chive Sauce follows: Combine 1 cup mayonnaise, 1/4 cup sour cream, 2 tablespoons chopped chives, 1 tablespoon lemon juice, 1/2 teaspoon Dijon mustard, and a pinch of salt and pepper.

Final Thoughts

These Captain Linnell House Maine Crab Cakes are more than just a recipe; they’re a taste of coastal elegance, a reminder of sunny days and cherished memories. I encourage you to try this recipe and experience the magic for yourself. Don’t be afraid to experiment with different herbs and spices to create your own signature version. And please, share your feedback – I’d love to hear how they turn out! Pair these crab cakes with a crisp Sauvignon Blanc for a truly unforgettable dining experience. Bon appétit!