I seemingly have an obsession with crab cakes. No idea why. Maybe because they are delicate little packets of seafoody goodness with a slight crunch to them. Better if you can find a recipe for a good red pepper sauce, or some home made remoulade sauce.
I have also frozen these in patty form in ziplocks. Works great. I love freezer food so I don’t have to cook sometimes.
Classic Crab Cakes
- 1 lb lump crabmeat
- 2 Tbs olive oil
- 1 Tbs butter
- 1 egg
- 2 Tbs mayonnaise
- 1 Tbs Worcestershire sauce
- 1/2 tsp of celery salt
- Paprika to taste
- 2 slices of fresh soft bread (grated – I use a magic bullet for this*)
- A small amount of dried panko breadcrumbs
- In a large bowl, combine the egg, mayonnaise, Worcestershire sauce, celery salt, and paprika. Whisk it until smooth.
- Add the picked crabmeat to the egg mixture in the bowl and lightly fold the meat into the liquid until all the crabmeat is coated.
- Add the soft breadcrumbs and lightly fold together until completely mixed.
- Line a rimmed cookie sheet with parchment paper. Take a paper plate and put the panko crumbs on it.
- Form your crabcakes gently by hand (or use a biscuit cutter if you are OCD) – pat into the panko on both sides, and place on your parchment paper.
- Place the tray in the refrigerator for about an hour to chill thoroughly. Refrigerating the crab cakes before cooking them is important. It allows the egg-and-crumb binder to “set” so the crab cakes don’t fall apart when they are cooking. Don’t omit this step!
- Melt a few tablespoons of butter in a heavy skillet until foamy, then carefully transfer the crab cakes to the hot skillet. Fry over medium heat three or four minutes, until browned, then turn over and brown the other side as well.