How To Crab

 The best crab cakes.

By Tanis Boganis

Lets talk about the magical ingredient for crab cakes.

Even if you have the shiniest utensils and your measurments are spot on, you can’t get anywhere without one magics ingredient. Without this your crab cakes will suck and your dinner guest will rant, rave and fling food in your direction.

Unless you’re into rave-ranting with food flings you might want to know what that magic ingredient is? It’s crab…duh!

So lets exploit crab, like something that is exploited a lot, and double dose the magic.

Listen… those rants are muffled with, “ohhh…mmm…yes.”

Ingredients:

• (2) 6 oz. Jumbo lumb blue crab meat
  or 1 lb of fresh crab meat
• 1 lemon
• 1/4 cup of panok bread crumbs (half for binding, half for breading)
• 1 tbsp shallots minced
• 1/4 cup of red peppers minced
• 3 garlic cloves minced
• 1 tbsp of fresh parsley minced
• 1 tbsp of fresh dill minced
• 1 egg whites
• 2 tbsp of mayonnaise
• 4 tbsp of butter

Method to the Rad-ness:

In a medium sized mixing bowl add the crab meat and squeeze the juice of the lemon onto the crab meat. With you clean fingers gently mix and break apart the crab and set aside.

Get yourself another bowl and beat the egg whites. Add the shallots, red pepper, parsley, dill, garlic and mayonaise and mix well. Then add half of the bread crumbs.

Gently toss the egg mixture with the crab meat careful not to break up the crab chunks.

Divide into six portions and form into patties. Lightly coat with the remaining bread crumbs. Put them on a plate and refrigerate for 30 minutes.

Preheat skillet or frying pan on medium/high heat. Add the butter to the pan.

Cook for about 10-12 minutes turning once (5 minutes per side or until golden brown).

 Want other recipes for crab cakes?

Printer friendly recipe:

The Best Crab Cakes

 

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4 mins

12 mins

16 mins

 

These crab cakes are easy to make and yummy.

: Tanis Boganis

: Entree

: 6

Ingredients

• (2) 6 oz. jars of lump crab meat or 1 lb of fresh crab meat
• 1 lemon
• ¼ cup of panok bread crumbs (half for binding, half for breading)
• 1 tbsp shallots minced
• ¼ cup of red peppers minced
• 3 garlic cloves minced
• 1 tbsp of fresh parsley minced
• 1 tbsp of fresh dill minced
• 1 egg whites
• 2 tbsp of mayonnaise
• 4 tbsp of butter
• 　
• Method to the Rad-

Method to the Rad-ness

1. In a medium sized mixing bowl add the crab meat and squeeze the juice of the lemon onto the crab meat. With you clean fingers gently mix and break apart the crab and set aside.
2. Get yourself another bowl and beat the egg whites. Add the shallots, red pepper, parsley, dill, garlic and mayonaise and mix well. Then add half of the bread crumbs.
3. Gently toss the egg mixture with the crab meat careful not to break up the crab chunks.
4. Divide into six portions and form into patties. Lightly coat with the remaining bread crumbs. Put them on a plate and refrigerate for 30 minutes.
5. Preheat skillet or frying pan on medium/high heat. Add the butter to the pan.
6. Cook for about 10-12 minutes turning once (5 minutes per side or until golden brown).

Nutrition Information

: 2 crab cakes

2.2.6

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