Crab Cakes Recipe

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    RecipesManiac.com   >   Recipes   >   Seafood Recipes   >   Crab Cakes

       
     

    How to Cook Crab Cakes


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    Crab cakes are a dish made from crab meat bound using breadcrumbs and other ingredients. Crab cakes are particularly associated with certain regions, including the Middle Atlantic states (especially Maryland and the Chesapeake Bay area) but they also form a part of Pacific Northwest cuisine, and Californian cuisine.

    There are many different recipes to prepare crab cakes, and they can be cooking by frying or broiling. Any variety of crab meat can be used - blue crab is normally used in the Atlantic and Gulf areas, whereas as Dungeness crab tends to be used in the Pacific Northwest recipe, and Californian recipe.

    Here are ingredients for crab cakes:
    • Crab meat (1 pound - ½ kilogram)
    • Egg (1)
    • Breadcrumbs (½ cup)
    • Finely chopped onion (¼ cup)
    • Mayonnaise (¼ cup)
    • Optional: Garlic (1 clove, crushed)
    • Old Bay Seasoning (1 tablespooon)
    • Mustard (1 teaspoon)
    • Worcestershire sauce (dash)
    • Parsley (for garnish)
    • Optional: Ketchup, remoulade, or Tartar sauce
    Here is how to make crab cakes:
    1. Mix the crab meat, egg, onion, mayonnaise, garlic and breadcrumbs. During the mixing process add a tablespoon of Old Bay Seasoning, a teaspoon (or less if you prefer) of mustard, and a dash of Worcestershire sauce.

      • If the crab meat is made of chunky pieces, try not to break it up too much.

      • If you are not a garlic lover, you can omit it from the recipe.

      • Try to minimize the amount of breadcrumbs used - if you can make the mixture adhere together when using less breadcrumbs, then do so.

    2. Make patties from the mixture.

    3. Shallow fry the patties, turning half way through the cooking process. The patties should become golden brown when cooked - make sure they are cooked all the way through.

    4. Remove the patties from the heat, garnish with fresh parsley, and serve with ketchup, remoulade, or Tartar sauce.


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