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“I had ONE excellent crab cake once then couldn't find another. I am still evolving this one but wanted to note it here. I'll update the description if I ever get it exactly where I want it :-)”
READY IN:
24hrs 20mins
SERVES:
4-6
YIELD:
6 cakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350f.
  2. Heat skillet to med hi heat and melt 2T butter. Place diced onions, red pepper, and celery in butter, season to taste ( a little S&P) and saute until soft and translucent. Remove from heat and place in large mixing bowl.
  3. Add all ingredients down to and including the 1 1/4 cup panko bread crumbs. Mix ingredients by hand.
  4. By now the onions / pepper / celery mix should have cooled and you can add the egg.
  5. Fold in the crab gently so as not to break it up too much.
  6. Shape mixture ( don't cut out) into individual crab cakes (I am using a 2 1/4 round form) 1 - 1 1/2 inch high. Set on plate and cover with plastic wrap air tight. Set in fridge over night or at least 3 hours (this allows the egg to "set" the cake together - I prefer overnight).
  7. When ready to cook: Whisk together the 3 eggs in a shallow bowl. Prepare 1 1/2 cups panko bread crumbs on plate for coating.
  8. Gently set, wash, flip, wash each cake in the egg (be very gentle with the flipping / washing so as not to break apart your cake). Remove to the panko and coat each side. flip on end and evenly coat the edges of each cake by rolling in the panko. I do this one at a time due to limited space on the breadcrumb plate. Set on clean plate.
  9. Heat oil in skillet on medium / medium-high heat. Place cakes in pan into oil in a circular pattern. Fry on first side for about 3 - 5 minutes (check bottom for golden brown color ( DON'T BURN). Gently flip to other side.
  10. Once flipped, drop in the other 2T of butter (scattered around skillet) and begin basting the sides of each cake with the butter / oil mixture. Once the bottoms are brown, pick up each cake and place it on its side, rolling them to achieve a bit of color all around the cake.
  11. At this point, we are almost done! remove each cake from the oil and place on a paper towel lined plate(to absorb extra oil).
  12. Transfer to a roasting rack lined baking sheet (or just on the sheet if you don't have a roasting rack) and place in oven for ten minutes.
  13. Remove from oven and plate.
  14. Using a remoulade (I am currently using #87124) dress the cakes over with zig-zag lines and place a small pool on the side. (A piece of folded romaine with some halved cherry tomatoes also looks nice).
  15. For Garnish: Place finely julienne'd onion stem and red pepper in ice water bath for at least 15 minutes (they should be nicely curled up). Pull from water and place on paper towel to drain. Once drained, place a little of each (I prefer to get them mixed up) on top of each crab cake. Serve.
  16. take photos :-) Enjoy!

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