wisdomkeron.blogg.se - Blue crab cakes

If for some reason you do use raw crab meat for these crab cakes, you’d need to make sure you cook them thoroughly enough so the crab is fully cooked through. These crab cakes can also be made with leftover cooked crab meat, such as from a crab boil. It’s very rare to find raw crab meat removed from the shell for sale – so the crab meat you buy in your store is almost certainly cooked.

Serve with fresh lemon wedges, chopped fresh parsley, and a dipping sauce, such as tartar sauce or remoulade sauce.ĭo you use cooked or raw crab meat for crab cakes?.

Place on a paper towel lined plate to absorb any excess oil.

Cook the crab cakes for 3-4 minutes on each side, until they are golden brown and crispy on the outside.

Add the mix directly to the hot oil in the skillet and press down on the back with a spatula to flatten them.

Scoop the crab cake mix using a large ice cream/disher scoop (or a small-medium cookie scoop for smaller, mini crab cakes!).

Add oil to the skillet – enough to completely coat the bottom.

Heat a large skillet such as cast iron over medium-high heat (I recommend 12 inch, otherwise you may have to do two batches).

First, mix crab meat, egg, dijon mustard, breadcrumbs, mayo, hot sauce, soy sauce, pepper, and green onions in a medium bowl.

Fresh lemon slices, parsley, and sauce such as tartar or remoulade for serving.

Canola oil – for frying (or another neutral tasting oil).

Hot sauce – not required, but delicious.Breadcrumbs – I used panko, but regular is fine too, or gluten-free breadcrumbs if needed.Soy sauce – I love the umami flavor from soy sauce, but you can use 1/4 teaspoon salt instead if you prefer.Green onions – you can use chopped yellow, red, or white onion instead if you prefer.Use fresh or canned, jumbo lump, lump, or claw – anything you like! Though I do recommend fresh/refrigerated crab meat for the best taste. Crab Meat – Any kind! I used refrigerated (fresh) claw meat for a budget-friendly option, from the refrigerated seafood section of my grocery store.PLUS, I have a nifty trick for making the patties mess-free and uniform in size that you’re going to love – you never even have to touch the batter with your hands at all! Ingredients and Substitutions With simple flavors from green onions, dijon mustard, soy sauce (SO good for a salty punch), and a little hot sauce, you can make these crab cakes your own or make them exactly as written. My friends in New Orleans may wish I served them with remoulade sauce instead of tartar sauce.īut that’s the thing about these crab cakes – they’re a blank canvas! Add old bay if you like, and serve them with any crab cake sauce you like. My friends in Maryland may shake their heads because I didn’t include Old Bay seasoning in this recipe. And if you use claw meat, you’re looking at a surprisingly budget-friendly meal for something that’s usually expensive (though indulging in fresh jumbo lump meat would certainly take them up a notch!). Because you can use fresh or canned crab meat, you can make this wherever you live. These simple crab cakes are a great go-to recipe for any time of year. This recipe uses any kind of crab meat you want – jumbo or claw, fresh or canned, meaning it can be very budget friendly to make. You’ll want to make these Easy Crab Cakes over and over – it’s a simple 15 minute, no fuss seafood recipe that’s always a crowd pleaser! Make them mini to serve as an appetizer or larger for a main course, and be sure to have some fresh lemon to squeeze on top along with a dipping sauce like tartar sauce or remoulade sauce.