Mouth-watering Crab Cakes

Mouth-watering Crab Cakes Recipe from USA

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Crab cakes are a popular seafood dish that is loved by many for their delicious flavor and crispy texture. These mouth-watering crab cakes are perfect for a special dinner or a weekend treat.

History

Crab cakes have been enjoyed for centuries, with origins dating back to the early settlers in America. The recipe has evolved over time, with different regions adding their own unique twist to the dish. Today, crab cakes are a staple in seafood restaurants and home kitchens alike.

Ingredients

3 cans (4.5 oz or 128 g each) of drained and flaked crabmeat
2 cups of Italian-flavored bread crumbs, divided
0.25 cup (0.5 stick) of softened butter
3 eggs
1 finely chopped celery stalk
3 tbsp of mayonnaise
1.5 tsp of worcestershire sauce
1 tsp of salt
0.5 tsp of black pepper
0.25 cup of vegetable oil

How to prepare

In a medium-sized bowl, combine the crabmeat, 1.25 cups of bread crumbs, the butter, 2 eggs, the celery, mayonnaise, Worcestershire sauce, salt, and pepper; mix well.
Shape the mixture into 12 crab cakes, using about 0.25 cup of mixture for each cake.
In a shallow dish, beat the remaining egg with a fork.
Place the remaining 0.75 cup of bread crumbs in another shallow dish.
In a large skillet, heat the oil over medium heat until hot but not smoking.
Dip the crab cakes in the beaten egg, then coat them completely with the bread crumbs.
Cook the crab cakes in batches for 3 to 4 minutes per side, or until they turn golden brown.
Drain the cooked crab cakes on a platter lined with paper towels.
Serve the crab cakes immediately.

Variations

Add diced bell peppers or onions for extra flavor.
Use different seasonings such as Old Bay seasoning or cajun seasoning for a spicy kick.
Substitute the crabmeat with shrimp or lobster for a different twist on the recipe.

Cooking Tips & Tricks

Be sure to drain the crabmeat well before using it in the recipe to avoid excess moisture.

- Use Italian-flavored bread crumbs for added flavor, but feel free to use plain bread crumbs if preferred.

- Cooking the crab cakes in batches ensures that they cook evenly and get crispy on the outside.

- Serve the crab cakes immediately to enjoy them at their best.

Serving Suggestions

Serve the crab cakes with a side salad, coleslaw, or tartar sauce for a complete meal.

Cooking Techniques

Be sure to cook the crab cakes in a hot skillet to ensure they get crispy on the outside.

- Use a non-stick skillet to prevent the crab cakes from sticking.

Ingredient Substitutions

Use panko bread crumbs instead of regular bread crumbs for a lighter texture.

- Substitute Greek yogurt for mayonnaise for a healthier alternative.

Make Ahead Tips

Prepare the crab cake mixture ahead of time and refrigerate until ready to cook.

- Cook the crab cakes ahead of time and reheat in the oven before serving.

Presentation Ideas

Serve the crab cakes on a platter garnished with lemon wedges and fresh herbs. - Arrange the crab cakes on a bed of mixed greens for a beautiful presentation.

Pairing Recommendations

Serve the crab cakes with a crisp white wine such as Chardonnay or Sauvignon Blanc.

- Pair the crab cakes with a side of roasted vegetables or garlic mashed potatoes.

Storage and Reheating Instructions

Store any leftover crab cakes in an airtight container in the refrigerator for up to 3 days.

- Reheat the crab cakes in the oven at 350°F for 10-15 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of crab cakes contains approximately 250 calories.

Carbohydrates

Each serving of crab cakes contains approximately 20 grams of carbohydrates.

Fats

Each serving of crab cakes contains approximately 15 grams of fats.

Proteins

Each serving of crab cakes contains approximately 10 grams of proteins.

Vitamins and minerals

Crab meat is a good source of vitamins and minerals, including vitamin B12, zinc, and selenium.

Alergens

Crab cakes contain shellfish and gluten from the bread crumbs.

Summary

Crab cakes are a delicious seafood dish that is rich in protein and essential nutrients. However, they are also high in fats and carbohydrates, so they should be enjoyed in moderation as part of a balanced diet.

Summary

These mouth-watering crab cakes are a delicious seafood dish that is perfect for a special occasion or a weekend treat. With a crispy exterior and a flavorful interior, these crab cakes are sure to impress your family and friends. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a magnet. It was a warm summer day and I was visiting my friend Sarah in her quaint little beach town. I had always been a fan of seafood, but I had never tried making crab cakes before. Sarah, being the amazing cook that she is, decided to teach me her family's secret recipe for mouth-watering crab cakes.

As we gathered the ingredients, Sarah shared with me the story behind the recipe. She told me that her grandmother had passed it down to her, and she had been making these crab cakes for as long as she could remember. The recipe was simple, yet the flavors were complex and delicious. I could hardly wait to try them.

We started by picking fresh crab meat from the local market. Sarah taught me how to carefully remove the shells, making sure to keep the meat intact. She explained that using fresh crab meat was crucial to the success of the recipe, as it would ensure that the crab cakes were flavorful and tender.

Next, we mixed the crab meat with breadcrumbs, mayonnaise, mustard, Worcestershire sauce, and a blend of herbs and spices. Sarah's secret ingredient was a dash of Old Bay seasoning, which added a unique and savory flavor to the crab cakes. As we mixed the ingredients together, the aroma of the herbs and spices filled the kitchen, making my mouth water in anticipation.

Once the mixture was well combined, we formed it into patties and gently coated them with more breadcrumbs. Sarah heated up a skillet with a generous amount of butter, and we carefully placed the crab cakes in the pan. The sizzle of the butter and the aroma of the crab cakes cooking filled the air, creating a tantalizing scent that made my stomach growl with hunger.

As the crab cakes cooked, Sarah taught me how to make a simple yet delicious remoulade sauce to accompany them. She mixed mayonnaise, Dijon mustard, capers, pickles, and lemon juice together, creating a tangy and creamy sauce that perfectly complemented the flavors of the crab cakes.

Finally, the crab cakes were ready. We plated them with a dollop of remoulade sauce on top, garnished with a sprig of fresh parsley. The golden brown crust of the crab cakes was crisp and crunchy, while the inside was tender and filled with chunks of sweet crab meat. I couldn't wait to take a bite.

As I sunk my teeth into the first crab cake, I was overwhelmed by the explosion of flavors in my mouth. The sweetness of the crab meat paired perfectly with the savory blend of herbs and spices, creating a harmonious balance of taste and texture. The remoulade sauce added a tangy kick that enhanced the overall experience, making each bite a delight for the senses.

I couldn't believe how easy it was to make such delicious crab cakes, thanks to Sarah's guidance and expertise. I knew that this recipe would become a staple in my own kitchen, a cherished memory of the day I learned to make mouth-watering crab cakes with my dear friend.

From that day on, I shared the recipe with my own family and friends, passing down the tradition of making crab cakes with love and care. Each time I make them, I think back to that sunny summer day in Sarah's kitchen, where I learned the art of creating a dish that would bring joy and satisfaction to all who tasted it.

And so, the recipe for mouth-watering crab cakes became a part of my culinary repertoire, a reminder of the power of good food to bring people together and create lasting memories. I will always be grateful to Sarah for sharing her family's secret recipe with me, and for teaching me the joys of cooking with passion and creativity.