No Fowl, No Beef New Year’s Eve Recipe from your Asheville Bed and Breakfast

golden brown crab cake, on white plate.  Silver fork to the left, lettuce at top of plate

Thanksgiving has come and gone and Tom or Tomasina turkey went with it.  Christmas Eve and Day likely found you enjoying the camaraderie of family and a steak or Crown Roast when the dinner bell rang.
  Or, you got really creative this year and did the old switcheroo- Preparing some shade of beef for Thanksgiving and the Christmas turkey.

All those who host the celebratory dinner for the holidays spend a bit of time pairing the meat of the day with the complimentary vegetables making sure to attend to all the various food requirements currently in play.  A friend of mine sent my the most hysterical video about this over the holidays which I will include at the end of this blog just to provide a bit of comic relief in what can sometimes be stressful holiday encounters.  The video reviewed the cooks contribution to what she thought would be a magnificent meal for her guests and the many variables that got in the way of that mission statement.

In the meantime though, I thought to supply a wonderful Crab Cake recipe for your New Year’s Eve or New Year’s Day family gathering.  We close At Cumberland Falls Bed and Breakfast Inn for 3 days a year so that we can be home with family for Christmas and celebrate our anniversary.
This Crab Cake recipe was the fodder for our anniversary dinner and it was perfect.  Hope you think so too.

The New Year’s Eve or Day Crab Cake Recipe

1 pound of Jumbo lump or backfin lump crabmeat, fresh or pasteurized. You will find this in the fish area of your store near the fresh case likely.
We bought the 8 oz. container.  We were then talking to Sarg.  (A Maryland native, more than familiar with crab cakes.  He encouraged us to purchase some Bumble Bee Lump crab.  States he does it all the time to reduce costs and it’s excellent.  We did it and were very completely satisfied with the results.
This rendered 14 ozs.   We did the recipe moving forward as though we had an entire pound of crab though we were actually 2 ozs. short.
1 large egg, beaten1/4 cup mayo ( you will never taste this in there)

1 1/2 tsp. of Dijon mustard

3/4 tsp. of fresh Old Bay Seasoning

1 tsp. of lemon juice, freshly squeezed

1/2 tsp. of Worcestershire

1/4 tsp. Kosher salt

1 cup fresh breadcrumbs from soft white bread. Use cuisinart to accomplish fine crumbs. (We did not use panko because the soft white bread seemed to produce adhesion in the crab cake better as per reviewers of this recipe.)

1 T. chopped flat leaf parsley

Drain the crab meat and if using fresh pick through shells.  Put the crab, both kinds if you use it in a mixing bowl and mix throughly not mashing up the crab but leaving it lumpy.

In a small bowl whisk the egg, mayo, mustard, Old Bay, lemon juice and Worcestershire sauce and salt. When this is all mixed, pour it over the crab in the other bowl.  Mix gently only until combined, preserving the lumps in the crab. Do not over mix. You still have the bread crumbs and parsley to add.

Put in the bread crumbs and parsley. Gently fold in.
Keep the mixture loose.

Cover this bowl and refrig for 3 hours.

Shape the mixture into cakes about 1/2 inch thick.  The crab cakes can either be done in a skillet or in the oven.  If you do it in the oven mix the butter and olive oil and then disperse in pan you plan to bake in.

If using frying pan heat the butter with the olive oil and when butter if frothy add the crab cakes.

***CRAB CAKES ARE FRAGILE unless loaded with bread and these are not. More purist with only enough bread to keep them together.

Cook each side until DARK GOLDEN BROWN (ABOUT 4-5 MINS) Plan to flip only once.
Cook the other side on medium ensuring the crab is cooked.
Cook In Skillet or baking pan (Oven pre-heated to 450 degrees)2 T. unsalted butter
1 T. olive oil


Serve crab cakes with lemon or remoulade if desired.  

Remoulade Sauce Recipe

  • Prep time: 10 minutes
  • Yield: Makes about 1 1/2 cups.
If you don’t have any pickle juice on hand, use a little lemon juice or vinegar.
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  • 1 1/4 cups mayonnaise
  • 1/4 cup mustard (Creole mustard if possible)
  • 1 Tbsp sweet paprika
  • 1-2 teaspoons Cajun or Creole seasoning
  • 2 teaspoons prepared horseradish
  • 1 teaspoon pickle juice (dill or sweet, your preference)
  • 1 teaspoon hot sauce (preferably Tabasco)
  • 1 large clove garlic, minced and smashed


Mix all the ingredients together in a medium bowl. The remoulade is better if left for a few hours to let the flavor


Patti and Gary Wiles, Innkeepers

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