I absolutely LOVE crab cakes. However, I don’t love paying $15 for one at a nice seafood restaurant. Am I right? So I take great pleasure in making these for my family and they are also freezer friendly after frying them up. See tips about freezing crab cakes at the end of my post. These crab cakes feature fresh crab as the star, followed by herbs, veggies with a bit of breadcrumbs to bind them together. You can even use Gluten Free crumbs if you are GF!
I served these at bridal shower catering event and they were enjoyed by all. Plus, my mom says they are the best she’s ever had and she is a connoisseur of crab cakes! Sooo while she could just be saying this cus she’s my mom, she’s actually a very honest critic of my food.
So on with the best crab cakes you’ve ever tasted! Let’s get cooking!
Ingredients:
1 pound lump crab meat (picked clean of any shells)
2 celery stalks finely chopped (leaves are good too)
½ cup finely chopped shallots
2 Tablespoons coarse-grain mustard (or dijon but not yellow mustard)
¼ cup mayonnaise
1 egg
½ teaspoon tabasco
1 teaspoon worcestershire sauce
⅛ teaspoon each of smoked paprika, celery salt cayenne pepper and dill
1 ½ teaspoons salt
½ cup finely chopped cilantro
3 teaspoons finely chopped garlic
½ cup Italian bread crumbs
Vegetable oil for frying
Directions:
Mix all the ingredients together and shape crab cakes into small patties about 3 inches in diameter for an appetizer portion. Or larger 5 inches in diameter for dinner sized portions. (If the patties are not holding together you may add additional bread crumbs to help firm them up)
Once patties are formed, place on a cookie sheet lined with parchment paper or foil and place in the refrigerator to firm up for about 15 minutes or longer.
Meanwhile, heat the oil to 350 degrees in a deep saute pan. The oil should be about ½ inch deep.
Take the crab cakes from the refrigerator and in batches cook on each side until golden brown on each side, approximately 3 minutes per side.
Once the crab cakes are cooked, place on a cookie sheet lined with parchment paper or foil and place in a low oven or warming drawer until serving.
Serve with remoulade sauce or tartar sauce.
Note: To freeze crab cakes. Let cool on a parchment lined cookie sheet, then place the baking sheet in the freezer for 2-3 hours or until the crab cakes are frozen. Then place the frozen crab cakes in a freezer ziplock bag or airtight container and store in the freezer for up to 4 months.
To cook frozen crab cakes:
Preheat oven to 425°F.
Place crab cakes on a parchment lined baking sheet and bake for 12 minutes then flip and bake an additional 4 minutes or until they are crispy and cooked through.
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