First ever attempt at crab cakes. I tried this recipe right after this past thanksgiving. My parents had leftover king crab legs that I got to take back to school with me. Crab cakes are an excellent appetizer for a cook-at-home date night. You can make the mixture a few hours beforehand and stick it (covered) in the fridge. When you’re about to start cooking the entree, just fry some of these bad boys up so that your date isn’t sitting there waiting and starving.
Unfortunately…I wasn’t able to find the recipe I used and there are millions of “best crab cake” recipes out there. Either way, here’s a basic recipe for crab cakes.
Prep/Total Time: 25 Minutes
- 2 Cans (6 oz.) crabmeat, drained, cartilage removed (that translucent hard stuff that acts like the bones in a crab)
- 1 Cup seasoned bread crumbs (or Panko- because panko breadcrumbs have up to 7x less sodium than regular bread crumbs)
- 1 Egg, lightly beaten
- 1/4 Cup finely chopped green onions
- 1/4 Cup finely chopped sweet red pepper (or any pepper for that matter)
- 1/4 Cup mayonnaise
- 1 Tablespoon lemon juice
- 1/2 Teaspoon garlic powder
- 1/8 Teaspoon cayenne pepper
- 1 Tablespoon butter
- In a large bowl, combine the crab, 1/3 cup bread crumbs, egg, onions, red pepper, mayonnaise, lemon juice, garlic powder, and cayenne pepper.
- Divide mixture into eight portions; shape into 2-in calls. Roll in remaining bread crumbs. Then flatten to ~ 1/2 inch thickness.
- In a large nonstick skillet, cook crab cakes in butter for 3-4 minutes on each side or until golden brown
You can easily choose to substitute the butter for olive oil. Just remember that both olive oil and butter have low burning temperatures so they’ll start blackening your food real fast if the heat is too high. If your crabcakes aren’t getting the chance to cook and immediately turn brown, the heat’s too high —dump the contents, wash the pan, and try again with a lower heat.