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.
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 BJs last
week. That means I can now make these delicious crab cakes at home and
have them any time I desire.
You can 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.
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!
For the Crab Cakes
Sauté 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 crab cakes 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 425º for 10 - 13 minutes. Frozen crab cakes will take about twenty minutes to bake.
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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| Crab Cakes |
You can 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.
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!
Other Appetizers to Serve with Crab Cakes
Here are some favorites.
Crispy Chicken Wings, an air fryer recipe.
Coconut Shrimp, is an easy air fryer recipe.
Clam Dip with chips and crackers.
Parmesan Pigs in a Puff Pastry Blanket, a special twist on an old favorite appetizer.
Caramelized Onion Dip with chips and crackers. This dip is a party pleaser.
Crab Cakes Recipe
Printer Friendly RecipeFor the Crab Cakes
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| 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)
- 1/2 cup panko crumbs
- 1/4 cup grated Parmesan cheese
- 2 tbsp. olive oil
- 2 tbsp. melted butter
Sauté 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 crab cakes 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 425º for 10 - 13 minutes. Frozen crab cakes will take about twenty minutes to bake.
Serve with sriracha mayo. Just mix together your favorite mayo with sriracha
sauce to taste, Top the crab cakes with a bit of the sauce.
Enjoy!
Made these for New Years Eve. They were delicious, full of crab meat and not too much bread crumbs. The mustard added a nice flavor and the crunch of the panko bread crumbs added another level deliciousness. Have some in the freezer for another time. Robin
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