Crab Cakes*

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Crab Cakes*
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Ingredients
  1. 1 pound crab meat, picked through to get out any shell or cartilage
  2. 1 scallion, chopped
  3. 1 clove garlic, minced
  4. 1 heaping tablespoon chopped red pepper
  5. 1 heaping tablespoon chopped yellow pepper
  6. 15 Ritz crackers (or saltines) smashed
  7. 1 teaspoon hot sauce
  8. 1 teaspoon Old Bay Seasoning (or Creole seasoning)
  9. Pinch salt
  10. black pepper
  11. 1 teaspoon dijon mustard
  12. 1 egg
  13. 1 heaping teaspoon Mayonnaise
  14. olive oil
  15. 1 tablespoon butter
Instructions
  1. Whenever I'm out to a restaurant and there are crab cakes on the menu I always order them. I just love crab cakes so much. What's not to love?! If I ever get my hands on fresh crab I absolutely have to make them. You know what the best part of crab cakes are? They're not hard at all to make! Seriously. Watch my video. Easy. The first thing you want to do is pick through your crab for any pieces of shell or cartilage that might have snuck by. To the crab add your chopped scallion, minced ginger, chopped red and yellow bell pepper, smashed up crackers, hot sauce, Old Bay seasoning, salt, pepper, Dijon, egg, and mayo. Mix well with hands. When everything is mixed together preheat a shallow pan over medium high heat and add enough olive oil to lightly coat the bottom of the pan and the tablespoon of butter. Once the oil is hot form your patties with your hand. You want to squish them together to ensure that they won't fall apart when you're frying. You can make your crab cakes as big or as small as you want! Person preference. Once you have all your crab cakes formed add a few at a time to your hot oil. Let cook on one side for about 3-4 minutes until golden brown and carefully flip to the other side. Let cook for another 3-4 minutes. Once they're cooked I like to put them on a paper towel to get off any extra oil. Now you're ready to serve! You can just serve them with lemon wedges like I like to do, or you could do a sweet chili sauce, or a remoulade. Whichever you prefer! Ta-da! See... how easy was that? Now you don't have to go to Cape Cod to enjoy crab cakes anytime!
Everyday Gourmet with Blakely http://gourmetwithblakely.com/

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Crab Cakes*

12 Comments

  1. Maddy
    MaddyReply
    January 10, 2016 at 8:08 pm

    Your crab cakes rock! I was looking for a recipe that would be easy. Your website popped up! I love the recipes. I can’t wait to start trying them! Thanks so much!

    • admin
      adminReply
      January 11, 2016 at 12:13 pm

      Hi Maddy!!! Thank you so much!! So happy you found me and I can’t wait to hear about you trying more recipes 🙂

  2. adriennequalsfun
    adriennequalsfunReply
    April 15, 2013 at 9:17 am

    Wherr did u get your crab meat

  3. william Horn
    william HornReply
    April 15, 2013 at 9:16 am

    We tried making Crab Cakes a week or two ago, they, the Crab Cakes kept falling apart while we were frying them. We did use crushed Saltines as a filler, they may have absorbed to much Olive Oil. Being close to San Francisco, the Crab Meat was fresh not frozen. We will try your recipe, next.Pattidawn and Bill

  4. unoloquito
    unoloquitoReply
    April 15, 2013 at 9:16 am

    this is a dish that is hard to find out in restaurants. i have to try it.

  5. M.L. simons
    M.L. simonsReply
    April 15, 2013 at 9:15 am

    It looks GREAT! Thanks Blakely!

  6. ssaah59ify
    ssaah59ifyReply
    April 15, 2013 at 9:15 am

    Perfect!

  7. Ron Odoski
    Ron OdoskiReply
    April 15, 2013 at 9:14 am

    Thanks so much Blakely! 🙂 Tell us more about Greece, and the food there! 🙂

  8. Socrates1320
    Socrates1320Reply
    April 15, 2013 at 9:13 am

    Your so dreamy , makes one long for where your beautiful Sun Dresses have all gone…

  9. Bobby Trates
    Bobby TratesReply
    April 15, 2013 at 9:09 am

    Looks great sweetheart!!!!

  10. Ken Costlow
    Ken CostlowReply
    April 15, 2013 at 9:09 am

    I LOVE crab cakes!

  11. Heather Tramel
    Heather TramelReply
    April 15, 2013 at 9:08 am

    Have I told you lately that I think you should come back to Tally?

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