How To Make Crab Cakes
How to make crab cakes with confidence and ease.
For all the environmentally friendly seafood lovers out there, here’s a savory sensation you can enjoy with a sought after seafood delicacy…crab. These crustaceans of the sea can be eaten straight out of the shell, is popular in sushi’s California rolls, or can be made into delicious patties called crab cakes. They are also one of the most sustainable seafood items around according to Seafood Watch who lists them as a “best choice.” Follow this how to make crab cakes guide to help make the process easy and the crab cakes yummy.
Seven things you should consider before you learn how to make crab cakes:
- After forming your crab cakes into patties they need to be refrigerated for at least one hour.
- You can make crab cake patties ahead of time and refrigerate overnight.
- Using the less expensive crab leg meat gives your cakes more crab flavor.
- Panko is the best bread crumbs to use as coating.
- Frying crab cakes is easier but the butter or oil increases the calorie count.
- Baking crab cakes is healthy and relatively easy.
- Grilling crab cakes is the hardest but nothing beats a richly smoked crab cake.
We’ll show you how to make the easiest fried crab cakes.
For a basic fried crab cake you will need the following ingredients:
- Approximately sixteen ounces of crab meat. Fresh left-over crab meat or canned crab meat, it doesn’t have to be a high-grade meat for crab cakes.
- Approximately eight ounces of crushed crackers or one cup of breadcrumbs. These will be used as the binding to hold the cakes together.
- One large egg or two small ones.
- One cup of bread crumbs for the coating.
- Grainy prepared mustard and mayonnaise, approximately one tablespoon each.
- One half teaspoon of cayenne pepper (or to taste).
- Two cloves of garlic, minced.
- Salt and pepper to taste.
- About a half a cup of olive oil to cook your crab cakes.
Method to the Rad-ness:
On a plate spread one cup of bread crumbs for coating.
In a medium bowl, combine the egg(s), mayonnaise, garlic, mustard, cayenne pepper, the crushed crackers (bread crumbs), salt and pepper. Now gently fold in the crab meat with your hands. You do this by bringing the bottom of the mixture onto the top of the mixture in a folding motion. Be careful not to break apart the crab chunks. After you have combined all the ingredients, form the mixture into patties that are about a half an inch thick. Coat the cakes with bread crumbs by flipping them over on the breadcrumbs.
Put the finished crab cakes on a baking sheet and refrigerate for at least an hour.
Remove your crab cakes from the fridge and add about one half cup of olive oil to your frying pan or skillet and heat the oil over medium/high heat. Cook your crab cake patties until they are a nice golden brown color (about 3-4 minutes per side) on both sides. Drain them on some brown paper bags for extra crispy crab cakes or paper towels.
They should be served when they’re hot.
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