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Best Crab Cakes Recipe

By Joelle Filippone

crab cakes recipe, crabmeat, seafood, shellfish, receipts

Best Crab Cakes Recipe

© 2010 Peggy Trowbridge Filippone, licensed to About.com, Inc.
My daughter loves crab meat, and this is her version of the best crab cakes ever. They are well-seasoned, yet the sweet flavor of the crab still shines through. Crab cakes may be served with cocktail sauce, tartare sauce, or remoulade sauce, but frankly, these stand on their own without the need for any dipping sauce. May be served as an appetizer or main course entree.

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Ingredients:

  • 1 sleeve (about 36 should make about 1-1/2 cups) buttery crackers (such as Ritz™), crushed into coarse crumbs, divided use (may substitute plain saltine crackers)
  • 1 teaspoon Old Bay Seasoning™
  • 1 teaspoon lemon pepper
  • 1 teaspoon garlic powder
  • 1/2 cup diced sweet onions
  • 1/2 cup diced celery
  • 1/4 cup diced roasted red peppers
  • 1/8 cup chopped parsley
  • 2 teaspoons chopped fresh dill weed
  • 1 large egg
  • 3 Tablespoons mayonnaise
  • 1-1/2 teaspoons Dijon mustard
  • 1 teaspoon chipotle Tabasco™ sauce
  • 1 teaspoon Worcestershire sauce
  • 2 cups cooked lump crab meat, picked over for shells
  • 2 Tablespoons vegetable oil
  • 1 Tablespoon butter
  • Lemon wedges for garnish

Preparation:

Set aside 1/2 of the cracker crumbs on a shallow plate to use later for coating the crab cakes.

In a medium bowl whisk together remaining 1/2 of the cracker crumbs, Old Bay Seasoning, lemon pepper, and garlic powder.

Saute sweet onions and celery in 1 teaspoon of butter until softened, but not browned. Let cool. Add onions and celery, along with roasted red peppers, parsley, and dill to the seasoned cracker crumbs. Stir to combine.

In a separate small bowl, whisk together egg, mayonnaise, Dijon mustard, chipotle Tabasco™ sauce, and Worcestershire sauce.

Gently fold egg mixture and crab meat into the seasoned cracker crumbs until evenly mixed.

Use about 1/3 cup of the mixture per crab cake, forming into cakes about 3/4-inch thick. Press each cake in the reserved unseasoned cracker crumbs to lightly coat.

Place a heavy skillet over medium-high heat. When hot, add butter and vegetable oil. Swirl to coat the pan. Cook crab cakes until golden, turning only once. You will need to do this in batches. Do not crowd the pan. Drain on paper towels and keep warm.

Serve hot with lemon wedges for garnish. Crab cakes may be served as an appetizer or main course entree.

Yield: 8 to 10 crab cakes

Best Crab Cakes Recipe Photo © 2010 Peggy Trowbridge Filippone, licensed to About.com, Inc.
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