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Recipe for Crab Cakes

A family favorite recipe for crab cakes

 

If there was a magazine called the Crab-mopolitan these crab cakes would be featured on the cover with the heading “5 ways to increase your sex life by eating these crab cakes”

Every designer crab cake store would display these tasty crab cakes in their window and chefs far and wide would make them the special of the day.

These crab cakes ARE that good!

When you add something that is so mouth-watering, delicious and rich and pair it with an unforgettable sauce you can’t help but to make sweet, sweet crab cake babies.

“It’s like the crab and sauce were married and had the ceremony in my mouth,” is what you might hear when you serve these for dinner.

We use the less is more approach when concocting these cakes. Meaning, there isn’t a whole lot of filler.

 

Ingredients:

  • 1 lb. of Jumbo lumb blue crab meat
  • 2 eggs beaten
  • ¼ cup of buttermilk
  • ½ a red onion chopped fine
  • 2 scallions chopped thin
  • A handful of cilantro chopped
  • 1 tsp.  Of Old Bay seasoning
  • ½ tsp. dry mustard
  • 10 saltines crushed with chunks
  • 2 Tbsp. of oil
  • 2 Tbsp. of butter

 

Method to the Rad-ness:

Mix the egg and milk together in a small bowl.

In a separate large bowl, mix the onions, scallions, cilantro, Old Bay seasoning and mustard. Stir in the crackers. Add the egg and milk mixture. Gently fold in the crab meat taking extra care not to break up the crab lumps. Cover and refrigerate for 1 hour.

Mold the mixture into 8 equal cakes and place them on a baking dish. Chill, again, for half an hour.

In a large heavy frying pan heat the oil and butter over medium high heat. Lightly dust the crab cakes with flour and place them in the frying pan. Cook on each side for four minutes or until golden brown.

 

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Recipe for Crab Cakes
 
 
:
: Entree
: 4
Ingredients
  • 1 lb. of lump crab meat
  • 2 eggs beaten
  • ¼ cup of buttermilk
  • ½ a red onion chopped fine
  • 2 scallions chopped thin
  • A handful of cilantro chopped
  • 1 tsp.  Of Old Bay seasoning
  • ½ tsp. dry mustard
  • 10 saltines crushed with chunks
  • 2 Tbsp. of oil
  • 2 Tbsp. of butter
Method to the Rad-ness
  1. Mix the egg and milk together in a small bowl.
  2. In a separate large bowl, mix the onions, scallions, cilantro, Old Bay seasoning and mustard. Stir in the crackers. Add the egg and milk mixture. Gently fold in the crab meat taking extra care not to break up the crab lumps. Cover and refrigerate for 1 hour.
  3. Mold the mixture into 8 equal cakes and place them on a baking dish. Chill, again, for half an hour.
  4. In a large heavy frying pan heat the oil and butter over medium high heat. Lightly dust the crab cakes with flour and place them in the frying pan. Cook on each side for four minutes or until golden brown.

 

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