Crab Cakes are perfect to have for a brunch, for lunch, or at dinner. If you are a seafood lover of any kind, chances are you love Crab Cakes too. They are great to use on a Crab Cakes Eggs Benedict, with a salad, a vegetable, or with coleslaw and pickles. However you like to eat them, you also have to know how simple they are to make. While there are several pre-made frozen Crab Cakes on the market, most of them have too much breading, and not enough crab in them. This recipe perfectly solves that problem!
Ingredients:
Crab Cakes
– 8 ounces of shredded fresh Crabmeat
– 1/4 cup Breadcrumbs
– 1 Egg
– 2 tablespoons of Mayonnaise
– 1 chopped stalk of Green Onion
– 1/2 teaspoon Salt
– 1/2 teaspoon ground Black Pepper
– 1/4 cup additional Breadcrumbs
– 1/4 cup Olive Oil or Vegetable Oil
Directions:
In a mixing bowl combine the crabmeat, 1/4 cup of breadcrumbs, egg, mayonnaise, chopped green onion (the white and the green part), salt and pepper, and mix well.
NOTE: This recipe makes four medium-sized Crab Cakes, or three large hamburger bun-sized Crab Cakes. Medium-sized Crab Cakes are easier to flip over in the frying pan, than large ones.
Place the 1/4-cup of oil (or more if needed) in a frying pan and turn on the stove, setting it at medium to medium-high heat.
Pour the additional 1/4-cup of breadcrumbs in a bowl or small plate. Divide the mixture in the bowl into quarters or thirds. Using your clean hands, begin to form the ingredients into crab patties. The mixture is dense enough to hold together in your hands, but to add more support, and an extra bit of texture, place the burger-shaped crab patty in the extra breadcrumbs to evenly coat both the top and bottom of each one.
NOTE: Since the raw crab patties are delicate at this point, you might want to make each one, and immediately place it in the hot oiled frying pan. Then start and complete the next one, and so on, until you are done. That way they will hold together better than making them all up ahead of time.
Now you are ready to fry! When the oil is heated up, place the Crab Cakes into the frying pan, and nicely brown them on both sides. The number of minutes it will take to sufficiently cook each Crab Cake on both sides will vary a bit, depending upon the heat in your pan. Four minutes per side works perfectly for me. After the first four minutes, flip the Crab Cakes over and cook an additional four minutes. When you are finished, they should be brown and crispy on both sides.
NOTE: Especially if you make three large Crab Cakes, when you flip them from the first side to the second side, do so very carefully. If they crack or start to fall apart in the process, just neatly press them back together with your spatula, and they will solidify as the second side cooks for a full four minutes.
In my mind, Crab Cakes were made for Tarter Sauce. I love Tarter Sauce! Not everybody does. Some people like fresh lemon juice alone as the sole condiment, and others like a horseradish-and-tomato cocktail sauce on Crab Cakes. These are also great on a toasted hamburger bun, with lettuce on it as well—and optional Tarter Sauce of course! If you try this easy recipe for excellent Crab Cakes, it is up to you to accessorize them your own favorite way. With maximum genuine crabmeat, and minimal breadcrumbs, these Crab Cakes are excellent!
Tarter Sauce:
To make your own Tarter Sauce, simply mix together equal parts of Mayonnaise and Pickle Relish. Or, chop your own pickles to add to the Mayonnaise. You can also add chopped or dried Dill Weed, and chopped Capers to it as well.
Suggested accompanying music to eat these rockin’ Crab Cakes by: Bobby Darin’s “Beyond the Sea,” The Beatles’ “Octopus’s Garden,” Frankie Ford’s “Sea Cruise,” and The B-52’s “Rock Lobster.”
Crab Cakes
– 8 ounces of shredded fresh Crabmeat
– 1/4 cup Breadcrumbs
– 1 Egg
– 2 tablespoons of Mayonnaise
– 1 chopped stalk of Green Onion
– 1/2 teaspoon Salt
– 1/2 teaspoon ground Black Pepper
– 1/4 cup additional Breadcrumbs
– 1/4 cup Olive Oil or Vegetable Oil
Directions:
In a mixing bowl combine the crabmeat, 1/4 cup of breadcrumbs, egg, mayonnaise, chopped green onion (the white and the green part), salt and pepper, and mix well.
NOTE: This recipe makes four medium-sized Crab Cakes, or three large hamburger bun-sized Crab Cakes. Medium-sized Crab Cakes are easier to flip over in the frying pan, than large ones.
Place the 1/4-cup of oil (or more if needed) in a frying pan and turn on the stove, setting it at medium to medium-high heat.
Pour the additional 1/4-cup of breadcrumbs in a bowl or small plate. Divide the mixture in the bowl into quarters or thirds. Using your clean hands, begin to form the ingredients into crab patties. The mixture is dense enough to hold together in your hands, but to add more support, and an extra bit of texture, place the burger-shaped crab patty in the extra breadcrumbs to evenly coat both the top and bottom of each one.
NOTE: Since the raw crab patties are delicate at this point, you might want to make each one, and immediately place it in the hot oiled frying pan. Then start and complete the next one, and so on, until you are done. That way they will hold together better than making them all up ahead of time.
Now you are ready to fry! When the oil is heated up, place the Crab Cakes into the frying pan, and nicely brown them on both sides. The number of minutes it will take to sufficiently cook each Crab Cake on both sides will vary a bit, depending upon the heat in your pan. Four minutes per side works perfectly for me. After the first four minutes, flip the Crab Cakes over and cook an additional four minutes. When you are finished, they should be brown and crispy on both sides.
NOTE: Especially if you make three large Crab Cakes, when you flip them from the first side to the second side, do so very carefully. If they crack or start to fall apart in the process, just neatly press them back together with your spatula, and they will solidify as the second side cooks for a full four minutes.
In my mind, Crab Cakes were made for Tarter Sauce. I love Tarter Sauce! Not everybody does. Some people like fresh lemon juice alone as the sole condiment, and others like a horseradish-and-tomato cocktail sauce on Crab Cakes. These are also great on a toasted hamburger bun, with lettuce on it as well—and optional Tarter Sauce of course! If you try this easy recipe for excellent Crab Cakes, it is up to you to accessorize them your own favorite way. With maximum genuine crabmeat, and minimal breadcrumbs, these Crab Cakes are excellent!
Tarter Sauce:
To make your own Tarter Sauce, simply mix together equal parts of Mayonnaise and Pickle Relish. Or, chop your own pickles to add to the Mayonnaise. You can also add chopped or dried Dill Weed, and chopped Capers to it as well.
Suggested accompanying music to eat these rockin’ Crab Cakes by: Bobby Darin’s “Beyond the Sea,” The Beatles’ “Octopus’s Garden,” Frankie Ford’s “Sea Cruise,” and The B-52’s “Rock Lobster.”