Crab Cake Recipe
User Reviews
5
Crab Cake Recipe
Description
The recipe begins with gently draining excess moisture from fresh crab meat to keep lumps intact. A mixture of mayonnaise, egg, panko breadcrumbs, finely minced celery and red onion, snipped chives, yellow mustard, Old Bay seasoning, salt, pepper, and several shakes of Tabasco is combined separately before folding in the crab meat carefully. Portioning the mixture with a scoop or measuring cup ensures consistent size. Chilling the crab cakes before cooking helps them hold shape.
For cooking, a skillet is heated with butter and olive oil to brown the cakes on both sides until golden crispy crust forms. The cakes are then transferred to a 350°F oven to finish cooking through, keeping the interior tender and moist. These cakes are served alongside a fresh salad of greens, cherry tomatoes, and red onions dressed with olive oil and vinegar, with garnishes of lemon wedges and remoulade sauce.
Ingredients
- 12 ounces crab meat
- 1/2 cup mayonnaise
- 1 large egg
- 1/2 cup panko bread crumbs
- 1/2 cup celery heart finely minced
- 1/4 cup red onion finely minced
- 1 Tbsp chives finely snipped
- 1 tsp yellow mustard
- 1 tsp Old Bay seasoning
- 1/2 tsp salt
- 1/2 tsp black pepper
- Tabasco hot sauce several shakes
for frying
- 1 Tbsp olive oil
- 1 Tbsp butter
salad
- 4 cups salad greens fresh
- 16 cherry tomatoes cut in half or quarters
- 1/3 cup red onion slivered
- olive oil
- vinegar
garnish
- lemon wedges
- remoulade sauce recipe here
Instructions
- Preheat oven to 350F
- Drain any excess moisture from your crab. Be careful not to break it apart. I like to turn it out onto several layers of paper towels and pat dry.
- Mix all of the crab cake ingredients except the crab, in a bowl. Get everything blended well.
- Fold in the crab meat. Do this gently so you keep chunks of crab intact.
- Use an ice cream scoop or 1/4 cup measure to portion out crab cakes. Chill until ready to cook. Why chill? Crab cake mixtures can be delicate, and refrigeration helps the ingredients bind together so they won't fall apart when you cook them.
- Heat butter and oil in a large skillet and brown the crab cakes on both sides until golden. I flatten my cakes with the back of my spatula as I add them to the pan. Brown in batches do you don't crowd your pan and add more oil and butter if necessary.
- Once all your cakes are golden on both sides, place them on a baking sheet and finish cooking in the oven. They will take about 12-15 minutes to cook through. The cakes should register 165F in the middle.
- While the cakes are baking divide the salad greens between 4 plates. Top with cherry tomatoes and sliced onion. Drizzle lightly with olive oil and vinegar.
- Top each salad with 2 hot crab cakes. Serve with lemon wedges and remoulade sauce, or tartar sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 430 kcal
% Daily Value*
| Calories | 430kcal | 22% |
| Carbohydrates | 7g | 2% |
| Protein | 19g | 38% |
| Fat | 36g | 55% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 14g | 82% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 102mg | 34% |
| Sodium | 1263mg | 53% |
| Potassium | 489mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1084IU | 22% |
| Vitamin C | 33mg | 37% |
| Calcium | 79mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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