An easy Crab cake recipe
We had a seafood feast for a post Thanksgiving feast as seven of us gorged on fresh dungeness crab caught along the Pacific and delivered in Half Moon Bay. With our crusty bread and leftover turkey this year, we steam our crab and enjoy them while taking a break from feasting every day. I had a couple crabs leftover from the previous night’s dinner, perhaps because we were still full after the meal. I refused to let this food go to waste.
It took me nearly half an hour to pick through the claws, legs, and knuckles of the remaining dungeness crab being careful to remove all shell and cartilage and store the meat in a covered, glass storage container overnight in the refrigerator. Using a pound of crab meat, I then put together these master crab cakes that incorporated everything I wanted (like raw onion) and nothing I didn’t want (like seafood sauce).
Most of the directions I found said not to overmix the crab cake mixture or pack the patties too tightly. Following these simple instructions, I gave the recipe a shot at lunch today, and much to my chagrin, the patties did not stick together. did not get overcooked, but came out with tons of crab meat, crackly crust and zesty flavor from the mixture of other ingredients. The result is delicious crab cakes! If you make this into 1/2 inch balls, they would make mini crab cakes, which are great as passed appetizers.
Recipe for Easy Crab Cakes
Preparation Time: 15 Minutes
A total of 20 minutes will be spent
Recipe provides for: 8-10 crab cakes or 24 mini crab cakes.
The following ingredients are required:
- Mayonnaise, 4 tablespoons
- One tablespoon of Dijon mustard
- One large egg
- One tablespoon of fresh lemon juice
- Minced celery, 1 large stalk
- One tablespoon of parsley
- a teaspoon of celery salt.
- One teaspoon of black pepper
- One pound of crab meat from a large lump crab, such as Dungeness crab, picked to remove the shell and cartilage.
- a cup of panko breadcrumbs
- 2 tablespoons butter or 1 1/2 tablespoons canola oil
- Lemon wedges and tartar sauce may be added to the serving plate if you so choose.
Please follow the directions below.
- In a small bowl, whisk the egg, celery, parsley, celery salt, and pepper with the mayonnaise, mustard, lemon juice, and sauce. Put the crab meat and 1/3 cup breadcrumbs into the bowl and combine.
- On a plate, spread the remaining 2/3 cup breadcrumbs. Scoop a single scoop of crab mixture and shape it into a 1 1/2-inch ball. Lightly roll the ball in the breadcrumbs. Press gently into 1/2-inch thick patties.
- Add the crab cakes to the butter or oil in a large skillet and cook until well browned and heated through, about 30 seconds per side. Remove crab cakes from the pan and transfer to plates. Add lemon wedges and tartar sauce. Mix mayonnaise, finely minced pickles or cornichons, lemon juice, and salt and pepper to taste to create your own tartar sauce.
TIP: You may be able to make the crab cakes in advance, stepping through Step 2 and refrigerating them overnight, covered.