Photo: Crab Cakes Recipe
Ingredients
- 1 egg
- 2 teaspoons seafood seasoning (recommended: Old Bay Seasoning)
- 1/2 cup mayonnaise
- 1/4 cup panko (Japanese breadcrumbs)
- 1 teaspoon gingerroot juice or powder
- 1 teaspoon hot sauce (recommended: Tabasco)
- 1 lemon, juiced
- 3 tablespoons grapeseed oil
- 1 pound lump crab, picked
- All-purpose flour, for dusting
Directions
In a large bowl, thoroughly mix the egg, seafood seasoning, mayonnaise, breadcrumbs, ginger juice or powder, hot sauce, lemon juice, and oil. Add the crab and blend into the mixture, being careful not to break up the lumps of meat. Refrigerate for 30 minutes to 1 hour.
Portion the crab into 2-ounce cakes and lightly dust with flour. Heat a skillet over medium heat with the oil. Add the cakes and saute until golden brown, 2 to 3 minutes. Flip and cook on the second side until golden brown, 2 to 3 minutes. Repeat the process until all the cakes have been cooked.
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By Sky Hostess
White Mountains
on May 19, 2013
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Not sure how to rate this recipe. They were tasty, but I think it was because I got a hold of some awesome crab at Pike's Market in Seattle. The mixture was way too wet. Too much mayo. You could probably cut that in half and increase the Panko as well. I added green onions, garlic powder and Worcestershire sauce. They fell apart when I tried to turn them. We stll enjoyed them, however, next time I would make the above changes.
By teamfoodies
on December 31, 2012
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It's me again! My crab cake mixture was loose. I had to add more breadcrumbs and I dusted with flour and Panko. I then cooked them in Grape seed oil and they turned out pretty good despite the recipe discrepancy, which states, add oil to the mixture. Next time I will not add grape seed oil to my mixture and hopefully the recipe will be magnificent. I also made Robert Irvine's corn relish, a little spicy for the kids but paired well with the crab cakes. It was refreshingly different and good.
By whammie66
Coos Bay, Oregon
on December 31, 2012
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These were better than any crab cakes I've had! I did modify the recipe: I added some minced green onion and minced red bell pepper. I omitted the ginger and added a splash of Worcestershire sauce. After chilling, the mixture seemed quite wet so I added a little more panko. I coated the patties with a mixture of flour and panko. Perfect! Served with Paula Deen's lemon dill sauce and Emeril's corn relish.
Read all 21 reviews