How to Make Crab Cakes

Опубликовал Admin
28-09-2016, 06:20
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Crab cakes make use of leftover crab, but also can be made with crab bought for the purpose. People in different regions use different seasonings in crab cakes. Feel free to vary the spices according to your preferences. This article will show you how to make crab cakes.

Steps

  1. Mix the patties. Use 1 lb. (450 g) crab meat; 1/4 cup (60 ml) minced green onions, green and white parts; 1/2 cup (120 ml) minced bell pepper; 1/4 cup (60 ml) mayonnaise; 1 large egg; 1 tbsp. (15 ml) Dijon mustard; 1 tsp. (5 ml) salt and a dash of cayenne pepper in a large bowl.
    • You can use a spoon, spatula or your hands to combine the crab cake mixture.
  2. Add cracker crumbs or dry bread crumbs until the mixture will form into cakes.
    • Start by adding 2 tbsp. (30 ml) of cracker crumbs or dry bread crumbs and add more as necessary.
    • You will probably use about 1/3 cup (80 ml) cracker crumbs or dry bread crumbs.
  3. Refrigerate the bowl of crab cake mixture for 30 minutes.
    • Cover the bowl with plastic wrap before putting it in the refrigerator.
    • Allowing the crab cake mixture to rest at a cool temperature makes it easier to shape into cakes.
  4. Shape your crab cakes.
    • Pat balls of the mixture into round patties.
    • The size of the crab cakes depends on your preferences. If you are making the crab cakes as appetizers, you might prefer to make cakes just 1 to 2 inches (2.5 to 5 cm) across. If your crab cakes are to be served as a main course, you will probably want to make them larger. Just make sure that they will be easy to turn over with a spatula.
  5. Dredge the crab cakes in flour.
    • The flour can be seasoned with spices, if desired.
  6. Preheat a large, preferably non-stick, skillet over medium heat.
  7. Add peanut, vegetable or canola oil to the skillet and let it heat.
  8. Place the crab cakes into the skillet. Be sure not to crowd them.
  9. Cook crab cakes for about 5 minutes on the first side. The first side should be golden before you flip the crab cakes.
  10. Turn them gently with a spatula.
  11. Cook the second side for about 5 minutes.
  12. Gently remove the crab cakes from the oil and place them onto a plate lined with paper towels.
  13. Serve the crab cakes with lemon wedges or tartar sauce.

Tips

  • This recipe can be used to make seafood cakes with other types of seafood. You can use fish, such as salmon, or other shellfish.
  • You can use a mixture of oil and butter instead of just oil to fry the crab cakes, but do not use just butter or cooking oil spray. The butter will scorch at the necessary heat and you need more oil than is provided by cooking spray.
  • If you prefer, you can dredge your crab cakes in breadcrumbs or panko instead of flour.
  • If you prefer to bake your crab cakes instead of fry them, shape them so they are not more than 1 in. high. After dredging, place them on a baking sheet coated with non-stick spray. Bake them in an oven preheated to 400 F (205 C). After about 10 minutes, they should be golden on the bottom and ready to flip. Flip them and continue cooking until the other side is golden, another 5 to 10 minutes.
  • Experiment with spices when you cook crab cakes. You can use Cajun seasonings, classic seafood mixtures or even curry powder.
  • To save money, imitation crab meat can be used in place of real crab meat.

Things You'll Need

  • 1 lb. (450 g) crab meat (or imitation crab meat)
  • 1/4 cup (60 ml) minced green onions, green and white parts
  • 1/2 cup (120 ml) minced bell pepper
  • 1/4 cup (60 ml) mayonnaise
  • 1 large egg
  • 1 tbsp. (15 ml) Dijon mustard
  • 1 tsp. (5 ml) salt
  • Dash of cayenne pepper
  • 1/3 cup (80 ml) cracker crumbs or dry bread crumbs
  • Flour for dredging
  • 1/2 cup canola, peanut or vegetable oil
  • Lemon wedges or tartar sauce
  • Large bowl
  • Large skillet, preferably non-stick
  • Spatula
  • Plate lined with paper towels
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