Crab Cakes (Can Be OAMC)
photo by NorthwestGal
- Ready In:
- 25mins
- Ingredients:
- 11
- Yields:
-
6 patties
- Serves:
- 6
ingredients
- 78.78 ml mayonnaise
- 1 large egg
- 295.73 ml soft breadcrumbs
- 4.92 ml ground mustard
- 1.23 ml salt
- 1.23 ml ground red pepper (cayenne, if desired)
- 0.61 ml pepper
- 29.58 ml green onions, chopped
- 510.29 g crabmeat, flaked
- 59.14 ml dry breadcrumbs
- 29.58 ml vegetable oil
directions
- In medium bowl, mix mayo and egg with wire whisk. Stir in remaining ingred. except oil and dry bread crumbs. Shape mixture into 6 patties (mixture will be moist). Coat each patty with dry bread crumbs.
- In nonstick skillet, heat oil over med heat. Cook patties in oil about 10 minutes, gently turning once, until golden brown and hot in center.
- Reduce heat if crab cakes begin to brown too quickly.
Reviews
-
Upon the recommendation of NorthwestGal, we tried these last night and they are indeed some of the best crab cakes I've ever eaten. I must confess at this point that I used two cans of minced clams but stuck to the rest of the recipe as written. I promise next time to use fresh crab and can at this point only imagine the taste using fresh seafood. I find it easier to prepare the mixture early and let it chill well to make shaping the cakes easier. I used homemade panko to coat the cakes, too: Recipe #167729. Made eight small cakes and served with lemon wedges and a garnish of fresh parsley to accompany baked brown rice, tossed salad and Recipe #218950. Reviewed for Best of 2010.
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By far, this is the very best crab cake recipe I have ever made or eaten. The mustard, ground red pepper, and green onions really brought a zest to this recipe that I have not found in other homemade crab recipes that I've tried in the past. Thanks for sharing your recipe, quick meal. I will certainly make this often, especially since DH loves crab cakes. Made for Spring 2010 Pick-A-Chef.
RECIPE SUBMITTED BY
quick meal
Jackson, Ohio