Crab Cakes (Page 2 ) | August 2, 2023
Annonce:

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Fresh jumbo lump crab or a mixture with the claws is great when available. However, jumbo lump crab meat tends to be more expensive. Canned or pasteurized and refrigerated crab is a great option year-round or if short on time. For this recipe, I use fresh pasteurized canned crab meat. I found it in the refrigerated section at my local Asian market, however, it’s sold at most large grocery stores.

Using a canned product works well because it’s a mix of meat from different parts of the crab and still has a tender texture and sweet taste. It’s much more affordable too, it cost about $14 for a pound. Make sure to drain the crab meat before using, and lightly chop it into smaller pieces if needed.

How to make crab cakes

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You’ll need half a pound of crab meat that is broken down into smaller pieces. This makes it easier to bond together with the other ingredients. Add the crab meat to a mixture of breadcrumbs, egg, mayonnaise, Dijon mustard, chopped red bell pepper, red onion, chives, salt, and pepper.

Form the patties

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Use your hands to shape the crab mixture into four equally sized round patties, flattened to about 1 inch thick. Coat each one withpanko breadcrumbs on all sides for consistent crunchiness.

Cook the crab cakes

I recommend using a large nonstick pan to cook the crab cakes. It prevents the delicate coating from sticking, making it much easier to pan-fry. Heat the vegetable oil until it’s nice and hot, but not smoking. Fry the crab cakes until golden brown and crispy on both sides. The process takes about 5 minutes per side.

What kind of sauce goes with crab cakes?
A classic pairing is crab cakes and tartar sauce. However, I’m a fan of making homemade mayonnaise, and roasted garlic to make the aioli. If you’re looking for a bit of heat, a French remoulade provides creaminess plus Cajun seasoning, most often served in Louisiana.

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