Crab Cake Recipes

Crab cakes make the best appetizers, but who wants to wait for the next wedding or trip to a fancy restaurant to eat them again. Here are some great crab cake recipes that you can use at home to make these little seafood delights.

Basic Crab Cakes
Here is a recipe for basic crab cakes.
Ingredients:

• Lump crabmeat – 8 ounces.
• Celery, chopped fine – ¼ cup.
• Onion, chopped fine – ¼ cup.
• Garlic, minced – ½ small clove.
• Red bell pepper, finely chopped – 1 tablespoon.
• Egg – 1.
• Mayonnaise – 1 tablespoon.
• Worcestershire sauce – 1 teaspoon.
• Creole seasoning – 1 ½ teaspoon.
• Butter – 4 tablespoons.

Preparation:

• Clean the crabmeat making sure there is no shell or cartilage. While picking the crabmeat make sure it is in large lumps if possible.
• Take a large skillet and to it add 2 tablespoons of butter. To this add the onions, celery, bell pepper and garlic and sauté it till it is golden and tender.
• Now in a mixing bowl, whisk an egg, to that add mayonnaise, Worcestershire sauce, and Creole seasoning.
• Next add the sautéed onions and vegetable mixture along with breadcrumbs and mix well. Add the crabmeat and mix again.
• Form loose patties out of this mixture and put on a waxed paper-lined plate and place in the refrigerator for about 90 minutes or till they are nice and firm.
• Add 4 tablespoons of butter to a skillet and heat over medium heat. Place the crab cakes in the hot butter and fry for 5 minutes on each side till they are golden-brown in color.
• Serve these crab cakes with tartar sauce or remoulade sauce.

Savory Crab Cakes
Enjoy the tangy taste of these savory crab cakes with a simple recipe.
Ingredients:

• Mayonnaise – 4 tablespoons.
• Creole mustard – 2 tablespoons.
• Creole seasoning – ½ tablespoon.
• Black pepper, ground – 1/8 teaspoon or a pinch.
• Parsley, fresh and finely chopped – 1 tablespoon.
• Green Onion, finely chopped – 1 tablespoon.
• Red bell pepper, finely minced – 2 teaspoons.
• Jumbo lump crabmeat – 1 pound.
• Bread crumbs – 1 ¼ cup.

Preparation:

• In a mixing bowl, add the mayonnaise, mustard, parsley and seasoning, mix well and set it aside.
• Take the crabmeat and squeeze it so as to remove all the crabmeat. Be careful not to crumble it too much. Put it in a bowl and add the mayonnaise mixture to it along with 1 cup of breadcrumbs, and blend well.
• Take a large plate and make 8 crab cakes of roughly 2 ½ inches in diameter. You can use a biscuit or cookie cutter to get the perfect shape. Remember to press in the remaining breadcrumbs. Refrigerate this for 2 hours till they get firm.
• Take a deep skillet and heat clarified butter in it till it sizzles, to this add the crab cakes gently taking care so they do not break. Fry these cakes for 5 minutes on each side to make them nice and brown.
• Serve these with lemon wedges, remoulade sauce or tartar sauce.

Shrimp and Crab Cakes
This is a recipe with an additional taste…
Ingredients:

• Raw shrimps, peeled, deveined and tail removed – ¾ pound.
• Egg whites – 2.
• Heavy cream – ¼ cup.
• Kosher salt – 1 ½ teaspoon.
• Black pepper, freshly ground – ¼ teaspoon.
• Cumin seeds – ¼ teaspoon.
• Jicama, peeled and cubed – ½ cup.
• Green onions, finely chopped – 3.
• Cilantro leaves, fresh and chopped – 2 tablespoons.
• Ginger, finely grated – 1 ½ tablespoons.
• Kaffir lime leaves, minced – 3.
• Crabmeat – ¾ pound.
• Bread crumbs – 3 cups.
• Vegetable oil – as required.

Preparation:

• Chop the raw shrimp in pieces and put in a large bowl.
• Take a small bowl and whip the egg whites till they are light and frothy. To this add salt, cream, pepper and cumin seeds and the chopped shrimp. Stir well and add the Jicama, green onions, cilantro, ginger and lime leaves.
• Add the crabmeat to this mixture after removing the excess liquid from it.
• Put the breadcrumbs in a shallow dish and coat the crab cakes with this.
• Refrigerate the coated crab cakes for an hour.
• Fry these crab cakes in a skillet with oil till they are crisp and golden-brown.
• Can be served with dip or tartar sauce.