MY FAVORITE CRAB CAKES (REALLY)

By • November 16, 2009 • 2 Comments

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Author Notes: There is something special about a month that has the letter "r in it...CRAB SEASON! The crabbers are busy out at Bodega Bay in northern California. The dungeness crabs are the sweetest I have ever tasted (sorry, Maryland and Louisianna). There are probably as many crab cake recipes as there are cooks and this is mine. I start a lot of dinner parties with tiny crab cakes passed around or larger ones on a bed of little gem lettuce for a first course.dymnyno

Serves makes about 4 large cakes (delic as a sandwich the next day too)

  • 1 pound dungeness crab meat (you can use other types of crab but dungeness is the best)
  • 1/2 cup mayonaise
  • 1/2 cup finely chopped cilantro
  • 1/4 cup finely chopped Italian parsley (flat leaf)
  • 1/2 cup finely chopped red onion
  • 1 tablespoon fresh lemon juice
  • 2 cups panko, or plain dry bread crumbs
  • 2 eggs, beaten
  • 1 cup all purpose flour
  • oil for frying crab cakes
  1. Mix the mayonaise,crab meat,cilantro, parsley, red onion and lemon juice.
  2. Form patties using your hands.
  3. Set up three bowls: 1. flour, 2. egg, 3.bread crumbs
  4. Gently dip the crab cake in the flour, then the egg, then the bread crumbs. Repeat with all the patties.
  5. Heat oil and fry each crab cake on medium heat until lightly browned.
  6. Serve with garlic aioli or chili sauce
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Tags: Appetizers, crab, savory, seafood

Comments (2) Questions (0)

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Epietzsch

almost 4 years ago borntobeworn

I have a similar recipe from a local restaurant (no mayo or flour, add grilled onion & celery, and I broil them in the oven instead of frying in oil). One time I grabbed cilantro instead of the parsley that the recipe specified -- the results were awesome! Cilantro to the max :)

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almost 5 years ago drbabs

Barbara is a trusted source on General Cooking.

We love crab cakes but I was a little nervous making these because of the mayo. (My husband HATES mayo.) I left out the cilantro because he hates that, too, and added more lemon juice and zest. They were fabulous. But the ultimate compliment came from him: He said, "you know, even though I love crab cakes, they always have something like mustard or mayonnaise in them that I hate, but these don't, they're really good." (I'm not telling.) Also, without frying and with the extra lemon, it makes a delicious crab salad.