Crab Cakes Anyone Can Make
If you are looking for a simple and delicious Crab Cake recipe to impress your guests, this recipe is the one for you! I LOVE crab cakes. Being from the Jersey shore, I used to order them a lot when going out to eat, but crab cakes aren’t on UK menus very often and I really missed having them. They don’t sell fresh crab meat in grocery stores either so I really thought I was out of luck, but then one day I saw a TV chef say that canned crab meat was a good alternative and I went straight to work on creating this dish! Now if you live in a place you can get fresh crab meat, by all means, use it, but this is a wonderful recipe that uses whatever crab meat you can get your hands on. So, it won’t require a trip to the store every time you want to make it.
What Crab Meat is Best for Crab Cakes
Lump crab meat is best for crab cakes it comes in large chunks of crabmeat from the body of the crab. Lump crabmeat is expensive so if you need a cheaper choice, flake or claw crabmeat are both great alternatives.
How To Make Crab Cakes
In a large mixing bowl, combine the crabmeat, green onions, chives, parsley, lemon juice, and mayonnaise. Add panko breadcrumbs and fold into the crabmeat mixture.
Form it into a mound and cut into six even sections.
Then shape them as you would thick hamburgers. Place them on a plate and chill for 30 minutes to set them. I find if you fry them right away, they will flatten. Once firm, coat and fry them.
I serve them with a sweet chili sauce, salad, and rice pilaf, but you can serve them any way you see fit.
Cook’s Tips
Once fried, you can freeze the crab cakes by placing them in a single layer on a plate or tray covered with plastic wrap. Once frozen, they can be transferred to a freezer bag or airtight, freezer-safe container for up to 3 months. Cook from frozen in the oven at 400F for 18-20 minutes. You’ll know they are ready when they sizzle and bubbles form around the edges. Once cooked, leftover crab cakes can be stored in the fridge for up to two days and then reheated by baking in the oven at 400F for 15 minutes or until they are heated through and start to bubble and sizzle around the edges. Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
