Crab cakes can be baked, grilled, deep fried, air fried or broiled. They are composed of crab meat and various other ingredients, such as breadcrumbs, mayonnaise, mustard, eggs, and seasonings. Serve with lemon wedges, your favorite dipping sauce such as tartar sauce, lemon garlic aioli, a garnish of parsley or side dish.Ĭrab cakes are a variety of fishcakes popular in the United States. Gently flip them over and cook for another 5 minutes until golden brown. Place the patties in the skillet, a few at a time, I did 6 at a time, and cook until golden brown, about 5 min per side. ![]() In a skillet heat the olive oil over medium-high heat heat. Form the crab mixture into patties, depending on how big you want the patties, I got 12 patties out of my mixture. Add all the ingredients (except the olive oil) to a bowl and gently mix it all together. Alternatively, you can use butter as well. Oil – You can use a light olive oil or vegetable oil to lightly fry your crab cakes in.Seasonings – I just used salt and pepper here but a great spice to add would be Old Bay Seasoning for some great flavor.Hot Sauce – Use your favorite hot sauce such as sriracha or Frank’s hot sauce.Lemon – You’ll want freshly squeezed lemon juice for this recipe!.You can switch it up for other herbs such as fresh dill. Parsley – I love adding some fresh parsley to these cakes but it’s totally optional.Breadcrumbs – Such as Panko breadcrumbs or unseasoned Italian breadcrumbs, any type will do! You can also use saltine crackers all crushed up.Onion – I love using green onions in these cakes for a pop of color but you can use regular onion as well grated, or even shallots for a milder taste.You can make your own mayo using my recipe or store bought mayo will be fine as well. Mayonnaise – Not only will this mayo add some tang to our cakes but it will also help bind them together.Egg – The egg will act as a binder for the cakes, so the patties don’t break apart.I would not recommend using imitation crab. Make sure you drain it well and squeeze out as much of the water as you can. Crab Meat – I used 4 small cans of crabmeat for a total of 12 ounces crab. ![]() But I’m not here to judge! As I said, crab cakes should be about the crab meat, the rest of the ingredients should be about giving them some additional flavor and also to hold them and bind them together. This is such an easy recipe too, and if you’re like me and love your crab cakes, you’ll probably eat these all by yourself. We still use lots and lots of crab but by using canned crab meat we still get delicious crab cakes but so much cheaper. This is an older popular recipe from the blog for super easy crab cakes which I wanted to re-share with you with better pictures and a video! Crab cakes are all about the crab meat but they don’t have to be expensive. Balsamic Parmesan Roasted Asparagus and Tomatoes.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |