Crab Cakes

Crab Cakes

I grew up in northern Michigan where fresh water fish are plentiful.  Real crab meat was always considered a plastic-wrapped daydream in the seafood section of my hometown grocery store.  In fact, my first experience with crab cakes was in college when a couple of friends and I dined at a “fancy” restaurant to celebrate the end of finals.  They were terrible!  As I have grown older, I have had the opportunity to enjoy more flavorful crab cake varieties.  But, I have never attempted to make them myself.

So when crab meat came on sale recently, I knew it was time to give it a whirl.  I have no doubt this recipe will be tweaked and adjusted as I road test it on my friends.  But for now, these are wonderfully moist with a hint of spice from the red pepper flakes.

Crab Cakes
 
Prep Time
Cook Time
Total Time
 
Recipe Type: Appetizers
Serves: 8 patties
Ingredients
  • 2 Tbl. + ¼ cup olive oil
  • 2 Tbl. butter
  • ½ cup celery, small diced
  • ¼ cup onion, small diced
  • 1/3 cup green pepper, small diced
  • ¼ tsp. red pepper flakes
  • ½ tsp. garlic powder
  • 1 ½ tsp. Worcestershire sauce
  • 1 tsp. lemon zest
  • 1 Tbl. fresh lemon juice
  • 3 Tbl. mayo
  • 1 tsp. Dijon mustard
  • 1 cup dry bread crumbs
  • 1 lb. lump crab meat
Instructions
  1. In a small sauté pan, heat the butter and 2 tablespoons of olive oil over medium high heat. Add the celery, onion, green pepper, red pepper flakes and garlic powder to the pan. Toss constancy and cook for 2 – 3 minutes, or until the green peppers are tender. Set aside to cool.
  2. Toss the Worcestershire sauce, lemon zest, lemon juice, mayo and Dijon mustard in a medium mixing bowl until well combined. Add the crab meat, bread crumbs and the sautéed vegetables to the mixing bowl. Mix until fully incorporated together.
  3. Line a sheet pan with parchment paper or foil. Form the crab mixture into 6 – 8 patties and place onto the lined sheet pan. Cover with plastic wrap and refrigerator for at least 30 minutes. This step is very important to keep the patties from falling apart during the frying process.
  4. In a large frying pan, heat ¼ cup olive oil to medium high. Gently add the crab cake patties to the hot oil. Fry for three minutes, or until golden brown. Flip and repeat. Drain the crab cakes on paper towel. Serve with your favorite tartar sauce.

Comments

  1. They look fabulous, and your first time?! Bravo CC!

    Great crab cakes are few and far between; homemade are best, imo. Congratulations.

    Another stunning photo, too. Very nice.

  2. Those look good! I just discovered the wonders of crab cakes and crab meat recently as well.

  3. My mouth is watering. I was just talking about how they are $7 each to buy at our local gourmet seafood store.

  4. Nathan Clapp says:

    Nice plate! :)

  5. I agree, a very straighforward recipe…
    I have made Ina Garten’s recipe many times, but I love the addition of the red pepper flakes in this one.
    Will give this one a go and report back…!

    Also beautiful image, Cory…love the curvy plate against the red stripes…

  6. One word: Yum!

    Love crushed red pepper flakes – I add them to a ton of dishes!

    Happy Monday!

  7. Looks good man – these look like the real deal!

    -DTW

  8. These look soooo good! I love the plate, very decorative!

  9. They look delicious! Good job!

  10. CC,
    I like your version of crab cakes, fresh and simple.
    Stace

  11. Aww, Mari…you are too kind.

  12. I agree, crab is expensive. I happen to find a really great sale just before Thanksgiving. If it weren’t for the sale, I wouldn’t have written about crab cakes.

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