Crab cakes are a cheap and delicious way to make use of leftover crab, I don’t regularly eat crab myself but I brought some just to try out this recipe – boy was I glad I did! Made me a bit nostalgic for the long summer nights of New Zealand parked up with some fish and chips near the ocean.
- 1 lb. (450 g) crab meat
- 1/4 cup minced green onions, green and white parts
- 1/2 cup minced bell pepper
- 1/4 cup (60 ml) mayonnaise
- 1 large egg
- 1 tbsp (15 ml) Dijon mustard
- 1 tsp salt and a dash of cayenne pepper in a large bowl
- 1/3 cup cracker crumbs or dry bread crumbs
- Place crab meat, green onion, bell pepper, mayo, egg, mustard, salt and cayenne pepper into a large bowl.
- Using a spoon, spatula or your hands, combine the crab cake mixture.
- Gradually spoon in enough cracker crumbs or dry bread crumbs until the mixture will form into cakes. Start with 2 tbsp of cracker crumbs or dry bread crumbs and add more as necessary. You will probably use about 1/3 cup (80 ml) cracker crumbs or dry bread crumbs in total.
- Cover bowl with plastic wrap and refrigerate for 30 minutes. Allowing the crab cake mixture to rest at a cool temperature makes it easier to shape into cakes.
- Shape your crab cakes by patting balls of the mixture into round patties. The size of the crab cakes depends on your preferences. If you are making the crab cakes as appetizers, you might prefer to make cakes just 1 to 2 inches (2.5 to 5 cm) across. If your crab cakes are to be served as a main course, you will probably want to make them larger. Just make sure that they will be easy to turn over with a spatula.
- Dredge the crab cakes in flour. The flour can be seasoned with spices, if desired.
- Preheat a large, preferably non-stick, skillet over medium heat.
- Add oil to the skillet and let it heat.
- Place the crab cakes into the skillet. Be sure not to crowd them.
- Cook crab cakes for about 5 minutes on the first side. The first side should be golden before you flip the crab cakes.
- Turn them gently with a spatula.
- Cook the second side for about 5 minutes.
- Gently remove the crab cakes from the oil and place them onto a plate lined with paper towels.
- Serve the crab cakes with lemon wedges or tartar sauce.
Crab Cake Tips
* If you prefer to bake your crab cakes instead of fry them, shape them so they are not more than 1 in. high. After dredging, place them on a baking sheet coated with non-stick spray. Bake them in an oven preheated to 400 F (205 C). After about 10 minutes, they should be golden on the bottom and ready to flip.Flip them and continue cooking until the other side is golden, another 5 to 10 minutes.
* To save money, imitation crab meat can be used in place of real crab meat.
* This recipe can be used to make seafood cakes with other types of seafood. You can use fish, such as salmon, or other shellfish.
* Experiment with spices when you cook crab cakes. You can use Cajun seasonings, classic seafood mixtures or even curry powder.
* If you prefer, you can dredge your crab cakes in breadcrumbs or panko instead of flour.