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Old 01-11-2009, 07:28 PM   #1
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ISO basic crab cake recipe

I Love crab cakes..

but the usual recipes call for stuff I don't usually have in my pantry...

Is there a "decent" recipe with like canned crab, saltine crackers, veggies, etc?...binder?

I don't expect this to be five star stuff..just more like my Mom's old Salmon Crochetts from the 70's

Thanks, Eric Austin Tx.

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Old 01-11-2009, 08:00 PM   #2
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I LOVE crabcakes and have many recipes, but this is the easiest and quick and least expensive that I know.

Makes 8 cakes:

2 cans (6oz. ea.) Fancy Lump Crabmeat (I use Bumblebee)
2 cans (6oz. ea.) Fancy White Crabmeat (I use Bumblebee)

Drain crabmeat, keeping each type seperate.

Combine:
1/2 cup mayo (Use can use Light Mayo-I don't)
1 tsp. mustard (I use Guldens or Grey Poupon)
1 tsp. Old Bay Seasoning or your own spice mix
2 TBSP. fresh lemon juice
1/4 cup chopped parsley
1/2 tsp. salt
1/4 tsp. fresh ground black pepper
optional: 1-2 dashes of tabasco sauce

Combine and stir above. Then add:

1/2 cup of crushed saltines, or panko
1 egg, whisked seperately before adding

Mix lightly, then add/fold in Fancy White Crabmeat
Finally, when above is well combined,
add in Fancy Lump Crabmeat.

Shape 8 patties, but do NOT pack tightly.

Fry in pan that's already heated with small amount of oil, just to coat bottom of pan. When brown on bottom (4? minutes), turn and brown other side.

Serve with lemon wedges or tartare sauce.
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Old 01-11-2009, 08:36 PM   #3
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I made this recipe by the Hearty Boys, when they were still on Food TV. And I made the Chesapeke Tartar sauce (click the link and scroll down past the crabcake recipe). Cajun Crab Cakes Recipe : Dan Smith and Steve McDonagh : Food Network

Very easy, very delicious, very similar to quicksilver's recipe above. Oh, and I used Old Bay seasoning, too, instead of mixing my own cajun seasoning.

It was my first time making crabcakes, but this recipe was so easy that it made me look like a pro!

Here's a plate with some creamed spinach.



Lee
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Old 01-11-2009, 08:41 PM   #4
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I looked at that recipe, QSis. And your pic looks great.
I never tried baking mine - didn't know temps or time.
Are those yummy ones on the plate baked? Wow!
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Old 01-11-2009, 08:45 PM   #5
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They are fried, q.s.

Lee
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Old 02-19-2009, 05:49 AM   #6
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Cooking methods

I prefer to fry my crab cakes, but baking works almost as well. Bake at 350 for about 12-15 mins (depending on how thick you make them). I also like to use a little olive oil or butter to make sure it crisps up.
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Old 02-19-2009, 08:54 AM   #7
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Mine are very similar to Quicksilver's except that I add a some chopped green onion tops in addition to the parsley. I use saltines, not bread crumbs, as a binder - although I sometimes coat them lightly with breadcrumbs before cooking. I prefer to saute (pan-fry) mine in a mixture of oil and butter. Use a light touch when mixing so you don't break up the lump crab. After mixing, I divide mine into portion-sized balls and refrigerate them. This helps keep them from falling apart when you cook them. Remove from refrigerator, press lightly into patties and saute 3 to 4 minutes per side.
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Old 02-19-2009, 04:01 PM   #8
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I have only tried Crab Cakes twice, with acceptable, but not great results. After reading all these hints I think I may be ready to try them again. Thanks for inspiring me.
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Old 02-19-2009, 04:58 PM   #9
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Quote:
Originally Posted by quicksilver View Post

2 cans (6oz. ea.) Fancy Lump Crabmeat (I use Bumblebee)
2 cans (6oz. ea.) Fancy White Crabmeat (I use Bumblebee)
One question - did you make a mistake & repeat this ingredient twice, or do you use FOUR cans of crabmeat?
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Old 02-19-2009, 05:04 PM   #10
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Quote:
Originally Posted by BreezyCooking View Post
One question - did you make a mistake & repeat this ingredient twice, or do you use FOUR cans of crabmeat?

I am thinking he means it as it is written as they are different.
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