Ingredients
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3
-
1/3
-
1/3
-
1/3
-
1/2
-
1/4
-
1/4
-
1
-
2
-
2
-
-
-
-
-
Directions
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., Made these last night exactly as directed. Excellent Valentine dinner and we will make them again. We had lesftovers that have been vacuumed sealed and frozen for another meal. I will make one change for the next time no salt and one more egg to hold them together better. Thanks for sharing. Ross, 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…
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Steps
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1
Done
|
Sautee the Red Pepper, Celery, and Onion in the Butter 5 Minute. |
|
2
Done
|
or Until Tender. |
|
3
Done
|
Cool Slightly. |
|
4
Done
|
in a Bowl, Combine All the Rest of the Ingredients Except Crabmeat. |
|
5
Done
|
Combine Sauteed Vegetables With Mixture. |
|
6
Done
|
Pick Through Crabmeat For Shells or Cartlidge. |
|
7
Done
|
Using Your Fingers, Gently Blend the Crab Into the Mixture. |
|
8
Done
|
This Helps Preserve the Large Pieces of Crab. |
|
9
Done
|
Shape Crab Mixture Into Cakes. |
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10
Done
|
Chill in the Refrigerator For at Least 1 Hour. |
