Monday, November 11, 2019

Crunchy Crab Cakes

Are you a crab cake lover?  If you are, this crab cake recipe will float your boat!

Crab cakes are one of those things I have typically reserved for a treat when I eat out.  When I go to a restaurant I like to order something I don't make for myself at home.  Crab cakes aren't hard to make at home but finding the lump crab meat to use in the recipe has been more of a challenge than I like when cooking at home.

Crunchy Crab Cakes

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Delicious Crunchy Crab Cakes
Crab Cakes
I found a local grocery store that is stocking the canned lump crab meat on a regular basis.  I was also able to get a can at my local BJ's last week.  That means I can now make these delicious crab cakes at home and have them any time I desire.

I like to make a batch of these crab cakes for the freezer.  That way they become a quick, easy, delicious dinner any day of the week. Stocking your freezer with crab cakes is easy.  You'll find the directions I follow in the recipe below.

Crunchy Cakes
You can make larger crab cakes for dinner-sized portions or smaller crab cakes for appetizers.  Wouldn't these wow your guests for the holidays? I divide the mixture into eight potions when making dinner-sized crab cakes and twelve portions for appetizer crab cakes.

I also like to serve my crab cakes with spicy sriracha mayo.   Just add as much sriracha sauce to your favorite mayonnaise as you like to get the level of heat you prefer.  Yummy!


Crab Cakes Recipe


Printer Friendly Recipe
For the Crab Cakes
Easy Crab Cakes
Crab Cakes Before Baking

  • 1 tbsp. butter and a touch of olive oil
  • 1/2 onion, minced
  • 1 clove garlic, minced
  • 1/2 red bell pepper, minced
  • 1 jalapeno pepper, seeded and minced
  • 1/2 tsp. Old Bay crab boil seasoning
  • 3 Tablespoons half-and-half
  • 1 Tablespoon Dijon mustard
  • 1 egg
  • 1 Tablespoon minced parsley
  • 1/2 cup panko crumbs
  • 1 lb. lump crab meat (I use canned lump crab meat)


Topping:

  • 1/2 cup panko crumbs
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp. olive oil
  • 2 tbsp. melted butter


Directions
Saute vegetables in the butter and olive oil over medium heat until soft, about 3 minutes. Add the Old Bay seasoning, half and half, and mustard to the vegetable mixture. Mix well. Set aside to cool.

Add the egg, parsley and bread crumbs, mixing well. Gently fold in the crab. Divide the mixture into eight or twelve equal amounts. I make eight crab cakes when I am making dinner-sized portions. Form into patties with the palms of your hands.

Stir together the bread crumbs, oil, butter, and Parmesan cheese. Pat topping onto both sides of the crabcakes and place them onto a greased cookie sheet and refrigerate until firm, about 2 hours.

You can freeze your crab cakes at this point.  Just wrap each crab cake in plastic wrap and then place the wrapped cakes in a zipper closure plastic bag for freezing. There is no need to thaw your crab cakes before baking them.

When ready to bake, preheat your oven and bake at 425ยบ for 10 - 13 minutes. Frozen crab cakes will take about twenty minutes to bake. Serve with sriracha mayo.

Kitchen Essentials for This Recipe



Enjoy!

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