Have you ever tried making crab cakes only to have them turn out too lumpy and falling apart? I have tried mastering this delicious crab cakes recipe for some time and think I finally have it down to perfection.
If the fresh crab is not available, frozen crab or even imitation crab will work in this recipe for crab cakesJump to Recipe
Supplies you will need for this Crab Cakes recipe
- chefs knife
- cutting board
- mixing bowls
- large skillet
- mini chopper or food processor
- cooking tongs or spatula
- measuring spoons
- measuring cups
Grocery list for this recipe for crab cakes
- Lump crab meat
- panko bread crumbs
- grainy mustard
- dijon mustard
- Worcestershire sauce
Panko crumbs are Japanese-style bread crumbs made from white bread without crusts. The crust is removed and they are processed into large flakes and thoroughly dried. They are lighter and crispier than regular breadcrumbs.
Regular bread crumbs are made with a wide variety of different types of bread and do not have the crust removed. They are made in a food processor and are denser than Panko.
Panko crumbs are very dry and less absorbent than regular bread crumbs. If you are looking for a light and crunchy texture panko crumbs would be the best choice.
Both panko and regular breadcrumbs can be used interchangeably, but the texture and flavour may vary.
Crab vs imitation crab meat
Real crab needs no explanation, but there are some things about imitation crab that may be of interest.
Imitation crab meat is made from many types of fish, commonly Alaskan pollock, and is highly processed with many additives and preservatives.
The benefit of imitation crab is obviously the price. imitation crab is a fraction of the price of real crab. Real crab has more omega 3 and other vitamins and minerals and also has fewer carbohydrates.
Imitation crab has a decent flavour and a similar texture to real crab. This recipe works with both real and imitation crab meat, so choose whichever is available and is preferred by you.
Recipe for delicioius Crab Cakes
Classic Crab Cakes
- 1 1b crab meat
- 1/2 cup mayonnaise
- 1 egg
- 1/3 cup panko bread crumbs
- 1 tbsp grainy mustard
- 1 tbsp dijon mustard
- 1 tsp worchestershire sauce
- 1/4 tsp salt
- pinch ground black pepper
- In a medium-sized mixing bowl, combine mayonnaise, both mustards, egg, salt, pepper and Worchestershire sauce. Stir until thoroughly combined.
- In a separate mixing bowl combine crab meat with panko. Stir well to coat.
- Add panko covered crab meat to the wet mixture and stir well.
- Remove 1/3 to 1/2 of the mixture and pulse in a mini chopper or food processor.
- Once the mixture is like a lumpy paste, return it to the bowl with the other crab meat and combine.
- Form into 6 patties, using your hands and place on a plate.In a large skillet, heat oil.Add crab cakes and cook approximately 5 minutes and then turn over carefullt.
- Cook for another 4-6 minutes or until golden brown on both sides.
- Serve with fresh tartar sauce.
Image gallery for delicious crab cakes
How to flip crab cakes without them falling apart.
Crab cakes and other fish can be tricky to flip. You can use a thin spatula and take a second spatula and hold it on top of the fish while you gent;y lift and turn the fish. Once turned, slide the fish off of the back of the second spatula. This will help keep your fish from falling apart.
You could also use a fish spatula tong set. This is an awesome kitchen tool. You can easily flip fish or anything that is a little more delicate while holding it in place. They are definitely worth it.
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Tartar Sauce recipe for delicious Crab Cakes
Ingredients list needed to make delicious Crab Cakes
- green sweet relish
- lemon juice
- yellow mustard ( or dijon)
Tartar sauce Recipe
This Classic Crab Cakes recipe and tartar sauce are perfect year-round. Add your favourite sides and a glass of Chardonnay or Pinot Grigi, for a perfect date night meal.
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Like this recipe? Check out our light and tasty Chicken Fingers recipe https://bakerstreetliving.com/low-carb-healthy-chicken-fingers/
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