Ask 50 cooks and you’ll get 50 recipes for crab cakes…
Sometimes, they end up tasting like all of the ingredients, except the crab meat. This crab cake recipe actually brings out the great crab flavor, which is just what it should do, even if it is canned crabmeat. It’s not exactly a penny pinching meal, so I want it to have the flavor that is intended!
Living here in a small town, just Northwest of Chicago, we don’t have access to the great fresh crab that you all enjoy on the coast lines. So I am curious ~~~ what type of crab do you think is best, and why? Is it Maryland Blue Crab or Dungenous Crab in
? I just know I’m jealous of all of you that enjoy it fresh! San Francisco
|Maryland blue crab|
|San Francisco dungeness crab|
|Our "fresh" crabmeat|
Green Onion Crab Cakes
1 egg, beaten
3 tablespoons green onion tops
3 teaspoons chili garlic sauce
1 teaspoon brown mustard
2 tablespoons mayonnaise
1 pound lump crabmeat, drained and picked over for shells
4 teaspoons milk
6 saltine crackers, finely crushed
¾ cup Panko bread crumbs for coating
3 tablespoons olive oil or butter, for frying
Tartar sauce or lemon wedges
In a small bowl, combine egg, onions, chili garlic sauce, brown mustard and mayonnaise well. Set aside.
Lightly break up crabmeat in a medium bowl.
Add milk and toss to coat crabmeat.
Add egg mixture to crabmeat and toss gently.
Add cracker crumbs and combine.
Gather mixture and form into 6 patties.
Coat crab cakes with Panko bread crumbs.
Refrigerate for at least 1 hour before frying to prevent the crab cakes from falling apart as they cook.
Fry until golden.
Serve with tartar sauce or lemon wedges.