Crab Cakes I
These are delicious! I made these on 4 Jan 2022, exactly as written, and used canned crab. Nothing short of perfect, I and the family loved these! Even a grand niece who does not care for seafood, loved the taste of these. Next test will be with imitation crab, then will test again with fresh cooked and picked crab. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 2 eggs
- 2½ tablespoons mayo
- 1½ teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning, Shortcut
- ¼ cup celery, finely diced
- 2 tablespoons fresh parsley, finely minced
- 500 grams lump crab meat, fresh cooked, canned, frozen cooked, (1 lb)
- ½ cup panko breadcrumbs
- cooking oil, as needed for frying
- tartar sauce, optional, Shortcut
Instructions
- To a mixing bowl, add the eggs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay, celery, and parsley in a large bowl and mix well.
- Drain and check the crab meat for any shell fragments, add the crab and panko to the wet mixture. (I used four 170 g (6 oz) cans, drained weight is 120 g (4¼ oz) that makes the 480 g (17 oz) which worked perfect for the recipe.
- Gently fold mixture together until just combined, being careful not to shred the crab meat.
- Use a ½ cup measuring spoon and scoop out mixture ½ cup, packed, add that to your hands and shape into a ball, place on a large plate and press down and shape the sides to make a patty. You will make 6 cakes using the ½ cup measuring spoon to measure. Cover with plastic wrap and refrigerate for at least 1 hour.
- Preheat a large nonstick pan on medium heat and coat with the cooking oil. When oil is hot, place crab cakes in the pan and cook until golden brown, about 3-5 minutes per side.
- Serve with sides of your choice or with tartar sauce or lemon wedges.
Notes
I used canned crab that I shipped from the US, which is actually a product of Indonesia. It is here in the larger western stores for a hefty price as well. I will try this recipe with imitation then fresh cooked and picked crab. For now I will say this is High cost per serving using canned crab, and probably Fair cost per serving using imitation / fresh cooked crab. Crabs from a local fisherman would be the cheapest, buying canned would be costly.
Shortcuts: Old Bay Seasoning, Tartar Sauce.
Leave a Reply