HOMEMADE PAN FRIED CRAB CAKES

My father came to this country as a commercial fisherman. I can barely remember his absences for a few weeks at a time. Because... he always came home, with some of the most delicious food I'd ever eaten. My love for fish, and shell fish in particular, had fully blossomed by the time I was 4 years old.
Growing up in New England in my early years didn't hurt either. Clam Chowder, "Real" Fried Clams, Boiled Lobster, Scallops, Shrimp and of course, one of my favorites... Crab Cakes.
Crab Cakes can be found up and down most of the Eastern Seaboard. But, each town, area, and state, has their own version, and they, vary widely. I have still yet to find one I didn't like though!
These are very easy to make. And... very easy to cook.
Serve with your favorite coleslaw and a vegetable of your choice. Or, make crab cake sandwiches and let everyone customize them to their own taste. Crab Cakes, no matter how they are served, are always a hit!
I love this dish. TIP: Crab cakes can be made up to several days ahead of time, placed between wax paper and portioned as desired, into zip lock bags. Then frozen until ready to use. I enjoy having these on hand. They are both impressive and delicious. Tarter sauce or cocktail sauce, along with a wedge of lemon, (In my case, lime.) rounds out a perfect main course, or a pot luck/brunch surprise. They whip up in no time, take only minutes to cook, and are always delicious.

Prep Time: 10 min.       Cook Time: about-10 min.      Servings: 3 (as a main course)

 

INGREDIENTS:

1(8-oz.) package fresh lump crab meat, drained. (Or you can use the crab meat of your choice.) 

3/4 cup panko bread crumbs. (Regular bread crumbs can be substituted.)

1/3 cup mayonnaise. 

3-4 green onions, thinly sliced. 

1 teaspoon Old Bay seasoning 

1 teaspoon Worcestershire sauce 

1/2 teaspoon Dijon mustard.

1 teaspoon salt 

2 large eggs, lightly beaten.

Olive oil. 

Salt and pepper to taste.

 

DIRECTIONS:

• Pick through the crab meat, removing any bits of shell, without breaking up any of the crab lumps. Do this diligently if you are using fresh crabs.  
• Stir together mayonnaise, green onions, Old Bay, Worcestershire, eggs, salt, and mustard in a large bowl.
• Gently fold in breadcrumbs and crab meat. Use your hands to mix all ingredients. (Again, trying to keep the crab meat as lumpy as possible. You don't want this mixture to be smooth, just moist enough to keep the mixture shaped properly.)

• Softly shape mixture into 6 cakes. 
• Cook crab cakes, in 2 batches, in a hot, skillet coated with olive oil as needed, on a medium-low heat.
• Cook about 4 minutes on each side or until golden brown.
• Season with salt and pepper, if needed.

 Sadly, I put these on the table once they were cooked, and went to get my camera.

This is what was left by the time I got back. Guess that means they were good!  ;D



 

TIP: Crab Cakes can be kept warm in a 200° oven for up to 1/2 hour, after being cooked.

Crab Cakes can be served with several different types of sauces for dipping if desired. The traditional tarter, and cocktail sauces are always a hit, but a creamy garlic/shallot dip or blue cheese dip, is also excellent too!

Now Enjoy! 

 

© 2013 Jayne's Crazy Kitchen