Recipes Seafood

Crab Cakes

I love crab cakes. Like, I really love crab cakes. I don’t know why, but they are probably one of my favourite things to eat. Some of the best crab cakes I have ever had were at Mama’s Fish House in Maui, but I would love to go somewhere on the East coast of the US (Maryland, maybe?) and have some crab cakes there made with fresh crab. I just know they would be delicious.

Crab Cakes with Lemon-Dill Sauce

As I unfortunately don’t see myself visiting Maryland any time soon, I will just have to survive with my own home made crab cakes. Now, I’m not complaining, because truthfully, I make really, really good crab cakes. I have a few different recipes that I make, but the most recent one I tried out is from the Looney Spoon Collection, which means that this crab cake recipe is slightly healthier than some alternatives. And although, as usual, the recipe has a ridiculously silly name, the crab cakes are actually really, quite yummy.

Crabsolutely Fabulous Crab Cakes

Crab Cakes

– 1 pound (454 g) lump crab meat, well drained
– 1 1/4 cups whole wheat cracker crumbs, divided
– 1/4 cup finely minced red bell pepper (I used orange)
– 2  minced green onions
– 1 tablespoon minced fresh parsley (I used dry, since we didn’t have any fresh parsley on hand)
– 1 egg
– 2 tablespoons light mayonnaise
– 1 tablespoon freshly squeezed lemon juice
– 2 tablespoons grainy Dijon mustard
– 1 teaspoon Old Bay Seasoning
– 1 teaspoon Worcestershire sauce
– 1/2 teaspoon grated lemon zest
– 1/8 teaspoon freshly ground black pepper
– 1 tablespoon each butter and light olive oil for sautéing crab cakes

Creamy Lemon-Dill Seafood Sauce

– 1/2 cup light sour cream
– 2 tablespoons light mayonnaise
– 1 tablespoon grainy Dijon mustard
– 1 tablespoon freshly squeezed lemon juice
– 1 tablespoon minced fresh dill
– 1 teaspoon grated lemon zest
– 1/2 teaspoon each Old Bay Seasoning and hot horseradish
– Pinch freshly ground black pepper

Bread crumbs, green onions and orangepepper

1. To make crab cakes, combine crab meat, 3/4 cup cracker crumbs, bell pepper, green onions and parsley in a large bowl. In a small bowl, whisk together egg, mayonnaise, lemon juice, Dijon, Old Bay seasoning, Worcestershire sauce, lemon zest and pepper. Add wet ingredients to crab meat mixture. Stir gently using a spatula until well mixed.

Crab Cake Mixture

2. Pour remaining 1/2 cup cracker crumbs into a shallow bowl. Working one at a time, form mixture into 8 crab cakes (use about 1/3 cup measuring cup for each crab cake). Gently dip both sides of crab cake into crumbs. Place on a plate. Cover with plastic wrap and refrigerate for at least one hour.

Ready to be fried

3. To cook crab cakes, preheat oven to 350ºF. Add butter and olive oil to a 10-inch non-stick skillet and heat over medium heat until butter is melted and bubbly. Add crab cakes. Cook for 2 to 3 minutes per side, until golden brown. Carefully transfer crab cakes to a baking sheet and place in oven for 10 to 12 minutes or until heated all the way through.

4. Meanwhile, make sauce. Whisk together all sauce ingredients in a small bowl. Cover and refrigerate until ready to serve.

5. Serve hot with creamy lemon-dill sauce.

When I make crab cakes, I usually just use canned crab meat from the grocery store (or Costco, where it’s almost always a much better price), however this time, I used crab meat that was refrigerated and in vacuum sealed packages. This crab was more expensive than it’s canned counterpart, but the crab meat was really good; there were some really nice, large chunks of claw meat in the packages.

One thing to watch out for, especially if using canned crab meat, is that you really squish all of the liquid out of the crab. Sometimes I have found that my crab cake mixture is too wet and the crab cakes just end up falling apart when frying them. It’s something to be careful of, since it can be really annoying to deal with crumbly crab cakes.

So, until I get the chance to go to the East coast for some fresh caught crab cakes, these crabsolutely fabulous crab cakes will just have to do. 🙂

Happy Monday!


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