How to Make Crab Cakes
Mix the patties., Add cracker crumbs or dry bread crumbs until the mixture will form into cakes., Refrigerate the bowl of crab cake mixture for 30 minutes., Shape your crab cakes., Dredge the crab cakes in flour., Preheat a large, preferably...
Step-by-Step Guide
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Step 1: Mix the patties.
Use 1 lb. (450 g) crab meat; 1/4 cup (60 ml) minced green onions, green and white parts; 1/2 cup (120 ml) minced bell pepper; 1/4 cup (60 ml) mayonnaise; 1 large egg; 1 tbsp. (15 ml) Dijon mustard; 1 tsp. (5 ml) salt and a dash of cayenne pepper in a large bowl.
You can use a spoon, spatula or your hands to combine the crab cake mixture. -
Step 2: Add cracker crumbs or dry bread crumbs until the mixture will form into cakes.
Start by adding 2 tbsp. (30 ml) of cracker crumbs or dry bread crumbs and add more as necessary.
You will probably use about 1/3 cup (80 ml) cracker crumbs or dry bread crumbs. , Cover the bowl with plastic wrap before putting it in the refrigerator.
Allowing the crab cake mixture to rest at a cool temperature makes it easier to shape into cakes. , Pat balls of the mixture into round patties.
The size of the crab cakes depends on your preferences.
If you are making the crab cakes as appetizers, you might prefer to make cakes just 1 to 2 inches (2.5 to 5 cm) across.
If your crab cakes are to be served as a main course, you will probably want to make them larger.
Just make sure that they will be easy to turn over with a spatula. , The flour can be seasoned with spices, if desired. ,,, Be sure not to crowd them. , The first side should be golden before you flip the crab cakes. ,,,, -
Step 3: Refrigerate the bowl of crab cake mixture for 30 minutes.
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Step 4: Shape your crab cakes.
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Step 5: Dredge the crab cakes in flour.
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Step 6: Preheat a large
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Step 7: preferably non-stick
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Step 8: skillet over medium heat.
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Step 9: Add peanut
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Step 10: vegetable or canola oil to the skillet and let it heat.
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Step 11: Place the crab cakes into the skillet.
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Step 12: Cook crab cakes for about 5 minutes on the first side.
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Step 13: Turn them gently with a spatula.
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Step 14: Cook the second side for about 5 minutes.
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Step 15: Gently remove the crab cakes from the oil and place them onto a plate lined with paper towels.
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Step 16: Serve the crab cakes with lemon wedges or tartar sauce.
Detailed Guide
Use 1 lb. (450 g) crab meat; 1/4 cup (60 ml) minced green onions, green and white parts; 1/2 cup (120 ml) minced bell pepper; 1/4 cup (60 ml) mayonnaise; 1 large egg; 1 tbsp. (15 ml) Dijon mustard; 1 tsp. (5 ml) salt and a dash of cayenne pepper in a large bowl.
You can use a spoon, spatula or your hands to combine the crab cake mixture.
Start by adding 2 tbsp. (30 ml) of cracker crumbs or dry bread crumbs and add more as necessary.
You will probably use about 1/3 cup (80 ml) cracker crumbs or dry bread crumbs. , Cover the bowl with plastic wrap before putting it in the refrigerator.
Allowing the crab cake mixture to rest at a cool temperature makes it easier to shape into cakes. , Pat balls of the mixture into round patties.
The size of the crab cakes depends on your preferences.
If you are making the crab cakes as appetizers, you might prefer to make cakes just 1 to 2 inches (2.5 to 5 cm) across.
If your crab cakes are to be served as a main course, you will probably want to make them larger.
Just make sure that they will be easy to turn over with a spatula. , The flour can be seasoned with spices, if desired. ,,, Be sure not to crowd them. , The first side should be golden before you flip the crab cakes. ,,,,
About the Author
Kenneth Brooks
A passionate writer with expertise in creative arts topics. Loves sharing practical knowledge.
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