Community Pick
Crab Cakes
"These are the best crab cakes I've ever eaten. I got the recipe from Cuisine magazine. Every time I make them I hear alot of oohs and ahhs and requests for the recipe. There's a local family-owned restaurant in town known for their crabcakes. My teenage niece said they were the only crabcakes she likes, until she tried these. These are even better."
photo by DianaEatingRichly
- Ready In:
- 28mins
- Ingredients:
- 17
- Serves:
-
10
ingredients
- 3 tablespoons butter
- 1⁄3 cup red pepper, diced
- 1⁄3 cup celery, diced
- 1⁄3 cup yellow onion, diced
- 1⁄2 cup dried breadcrumbs
- 1⁄4 cup scallion, minced
- 1⁄4 cup mayonnaise
- 1 egg
- 2 tablespoons minced parsley
- 2 teaspoons Worcestershire sauce
- 2 teaspoons lemon juice
- 2 teaspoons Old Bay Seasoning
- 1 teaspoon dry mustard
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ground pepper
- 1⁄4 teaspoon Tabasco sauce
- 1 lb lump crabmeat
directions
- Sautee the red pepper, celery, and onion in the butter 5 minute.
- or until tender.
- Cool slightly.
- In a bowl, combine all the rest of the ingredients EXCEPT crabmeat.
- Combine sauteed vegetables with mixture.
- Pick through crabmeat for shells or cartlidge.
- Using your fingers, gently blend the crab into the mixture.
- This helps preserve the large pieces of crab.
- Shape crab mixture into cakes.
- Chill in the refrigerator for at least 1 hour.
- I've made the the day before and left in frig overnight.
- Broil cakes for 3-4 minute.
- or until browned.
- Turn them over carefully.
- I use a spatula and my fingers so they don't fall apart.
- Broil other side for 3-4 minute.
- I place them on a platter and garnish with parsley and lemon.
- I serve cocktail sauce and tartar sauce with them.
- I've also made the cakes much smaller and served them as appetizers.
Questions & Replies
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Approximent size of cakes
Reviews
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I made these for my parent's visit and my folks really enjoyed these! Based on the reviews (thanks!) I made the following changes. Rinsed my 'canned' crab meat from costco. Used only 1/2 of the old bay and NO salt. A smidge less on the worstershire and the tabasco. Dredged the cakes in flour and fried in a combo of butter and veggie oil. (I know fattening....but were they ever good!) This will be my GOTO recipe. Also made a crab cake remoulade sauce from another posting on this site to accompany them..... YUUUUMMMM. UPDATE: I make these ALL the time. Usually dredge in flour or more breadcrumbs and then fry in oil. This time - trying to watch calories, fried them in 1 tbl EVOO for 4 min a side, and the cakes got nice and browned. No need to add more calories or fry in lots of oil / butter. From now on - only going to fry them in 1 tbl total on non stick pan - heat at medium for 4 min/side. P.S.S. Still make these ALL the time - I prepare them ahead - form them - and put into the fridge. Then pull them out - dust them with flour or bread crumbs and pan fry. I think the fridge and letting them 'set' helps to keep them a bit more together... -
This is almost my exact recipe. I only use onion or scallion. Franks' Hot Sauce not Tabasco and the main difference is I add horseradish. Not much. Maybe a small teaspoon full. Try it. You'll say, oh my goodness this are good. What is that flavor? -
Just what I was looking for. Easy and great, showcasing the crab. Thanks! -
Excellent recipe! -
We made these today and were thrilled with the results. Used canned crab & added horseradish to the mix. broiled them 6-8 mins on each side. Served with a salad , it made a good quick meal. Thanks for sharing this recipe.
see 45 more reviews
Tweaks
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Best crab cakes ever. Love that they are broiled, not fried or baked. Second time around I used cracker crumbs instead of bread crumbs. Thanks for sharing! -
This is the first time I post a rating for a recipe. My whole family loved the crabcakes!! The only changes I made were as follows:<br/>- we don't care for celery (too overpowering in any dish), so I substituted for alfalfa sprouts<br/>- I served the crab cakes with a mixture of mayonnaise and chipotle chiles (authentic from Mexico), got rave reviews!!<br/>- Substituted bread crumbs for panko and dry mustard for "old style mustard" (the one with the mustard seeds in it).<br/>- I didn't have any "bay seasoning" or whatever that thing the recipe called for, but substituted it for a mix of several spices: garlic, thyme, oregano, pepper, paprika.<br/>I used the Costco lump blue crab !! and I had no issue at all with the saltiness.
RECIPE SUBMITTED BY
ckambic
United States
