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Crab Cakes

2013-04-30
crab cakes
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  • Servings : 8
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 25m

Nutritional Info

This information is per serving.

  • Calories

    233

  • Calories from Fat

    103

  • Total Fat

    11.4g

  • Saturated Fat

    6.1g

  • Cholesterol

    56mg

  • Sodium

    726mg

  • Total Carbohydrates

    19.4g

  • Dietary Fiber

    1.2g

  • Sugars

    3.3g

  • Protein

    11.2g

  • Vitamin A

    13%

  • Vitamin C

    18%

  • Calcium

    28%

  • Iron

    11%
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This delightful recipe for crab cakes is absolutely delicious!

Obviously fresh crab would be best, but use what you have.

The truth is I love this crab cake recipe with either fresh or canned crab. They make a great appetizer or light lunch.

Crab Cakes

 

Ingredients

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup hot milk
  • 1 bay leaf
  • 1 pound crabmeat
  • 1/2 red pepper, finely diced
  • 2 green onions, diced
  • 1/2 cup fresh breadcrumbs
  • 1/2 teaspoon cayenne
  • 1 1/2 teaspoons lemon juice
  • dash worcestershire sauce
  • salt & pepper to taste
  • 1 cup breadcrumbs, regular or Panko
  • 1/4 cup butter

Method

Step 1

In a medium sauce pan, melt butter. Add flour and mix thoroughly. Cook over medium heat for 3 minutes. Do not brown. Gradually stir hot milk into flour mixture until it forms a smooth sauce. Add bay leaf and cook for just a few minutes. Remove bay leaf and chill.

Step 2

Squeeze any liquid from the crabmeat and add it to the flour mixture. Add red pepper, onion, breadcrumbs, cayenne, lemon juice, worcestershire sauce, salt and pepper. Mix thoroughly. Cover and chill for 30 minutes or overnight.

Step 3

Form crab mixture into 2" balls. Roll in breadcrumbs and flatten. In a skillet, heat butter. Add crabcakes and brown on each side.

Step 4

Serve crab cakes with a dollop of the garlicky lemon mayonnaise sauce below.

Garlic and Lemon Mayo:

Use this recipe is a tasty topper for many fish dishes, not just these crab cakes.

3/4 cup mayonnaise
3 tablespoons lemon juice
3 cloves garlic, crushed
3/4 teaspoon salt

In a small bowl, combine mayonnaise with the lemon juice, garlic, salt and black pepper. Mix well and set aside.

Serve as a lunch or an appetizer. If you want to use it as an appetizer, you can make larger patties and serve 2 per guest or make the mixture into smaller patties and serve them alongside other appetizers.

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Did You Know?…

You will notice that the recipe calls for either regular breadcrumbs or panko breadcrumbs.

Panko crumbs are Japanese breadcrumbs. They tend to result in a lighter, crispier version of whatever it is you are breading and frying.

Either kind is fine and regular breadcrumbs are certainly part of the traditional recipe.

stuffed_flounder

 

These wonderful crab cakes are just 1 of our delicious seafood recipes. Find the rest here.

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