This recipe will show you how easy it is to make delicious crab cakes that taste better than any from your favorite restaurant! Whether they’re appetizers at your next dinner party or you are looking for some new brunch recipes, these crab cakes can be made in under 30 minutes. These are the best crab cakes are delicious served with tartar sauce and lemon wedges for an extra zing! All it takes is a little patience, some good ingredients, and the right cooking skills.
Blue crab cakes how to#
It is perfect to make all year long!ĭo you love crab cakes but don’t know how to make them? Follow this recipe and you’ll be making your own in no time. The following recipes are easy and a perfect way to use crabmeat from the Gulf Coast.Jump to Recipe We are going to show you how to make the absolute best crab cake recipe using fresh or canned crab. One pound of crabmeat will yield eight nicely sized crab cakes, enough to serve four people. Pan fry the patties until they are golden brown on both sides and serve immediately with cocktail or tartar sauce, or in a pinch, ketchup. A cast iron or heavy saut pan works well and just two tablespoons of vegetable oil mixed with two tablespoons of butter should be ample for a one-pound recipe of crab cakes. And while they may also be grilled or broiled, pan frying is simple and uses a minimal amount of fat. There are many ways to cook crab cakes including pan frying and deep frying. The cakes may be cooked immediately or refrigerated, covered with plastic wrap, for about an hour. The cakes will be easier to shape if kept fairly small, three inches or less in diameter. Sprinkle the crumbs over the meat, add the mixed ingredients on top, and stir carefully to blend into the crabmeat.ĭivide the mixture into even portions and shape gently into a flat patty. Mix together all the ingredients except the crackers or crumbs. Place the cleaned crabmeat in a mixing bowl. The idea is to keep the crabmeat as lumpy as possible while sticking the mixture together so it will hold up during the cooking process. There are a few tricks that will help produce perfectly cooked, golden brown crab cakes. The cakes are easily adaptable to anyones taste, and ingredients that dont suit the cook may be omitted entirely. Add anything else from cream to cayenne pepper, throw in onion or parsley and add a dash of Old Bay seasoning to complete the recipe. A mayonnaise or white sauce base is used with crackers or bread crumbs to bind the mixture together. Recipes vary around the country but are all geared toward holding the meat together with the least amount of extra ingredients. The cakes are easy to make and almost everyone likes them. Once the meat is cleaned it is ready to add to any number of seafood dishes.Ĭrab cakes are a great way to use crabmeat. If pasteurized crabmeat is being used, rinse it carefully and pat dry with paper toweling before picking it over. For best results, empty the container out and gently pick through the meat, trying to leave the lumps intact. Sold in one-pound containers, the meat must be picked over before its used and those who ignore this step will find unappetizing bits of shell and cartilage in their finished dish. Although its shipped fresh, fishmongers and high-turnover grocery stores are the only markets able to sell the crabmeat in a timely manner.įresh or frozen, crabmeat is easy to prepare. Crabmeat is available fresh in markets near the coast but consumers further inland usually must contend with either frozen or pasteurized meat. The picking is highly specialized as some workers pick only claws, while others pick the entire crab. In heavy commercial crabbing areas the crabs are steamed and seasoned near the docks and pickers set to work immediately.
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