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How To Make Crispy Crab Cakes Recipe

How To Make Crispy Crab Cakes Recipe

If you are thinking of making crabs cake dish, following will be a simple prefect recipe and cooking method you can follow. I found the recipe from ezine article and I think it good source of recipe, cooking method, tips and many more about culinary.

So feel free to have a look on the recipe, here you are:

<b>How To Make Crispy Crab Cakes
By KC Kudra</b>

Crab cakes are perhaps one of the easiest and the tastiest of all seafood dishes to make. These simple, round patties can be baked, grilled, or fried in a pan and they are extremely easy to prepare. Besides the crab meat, either real or imitation, all you need are fresh breadcrumbs, eggs, milk, and a few seasonings to create crispy and delicious crab cakes.

Vary some of the ingredients you use in your crab cakes and choose from flavorful additions such as celery, red, white, or yellow onions, green and red bell peppers, or green and red chili peppers for an extra spicy patty.

For the crispiest of crab cakes, you will want to fry them in a skillet using butter, clarified butter, or vegetable oil over medium heat until golden brown.

Extra Crispy Crab Cakes Recipe

What You Need

1/3 cup mayonnaise
1 large egg, lightly beaten
1 tablespoon celery, chopped
1 tablespoon green pepper, chopped
1 tablespoon onion, chopped
1 tablespoon flat leaf parsley, chopped
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon seafood seasoning
1 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
1 pound fresh lump or jumbo crabmeat, shredded
2 cups soft white bread crumbs- divided in half
1/4 cup butter (no substitutes)
4 tablespoons vegetable oil - divided in half
Lemon wedges

How to Make It

In a large mixing bowl combine the mayonnaise, the lightly beaten egg, the chopped celery, green pepper, onion and celery and mix well. Add in the lemon juice, mustard, seafood seasoning, and the Worcestershire and Tabasco sauces and stir well.

Fold the crab meat into the mixture and 1 cup of the soft white bread crumbs until just blended together.

Line a baking sheet with waxed paper and put the rest of the bread crumbs on a large plate and set aside.

Using about 1/3 of a cup of the crab mixture, gently shape into a rounded patty then coat lightly with the bread crumbs.

Place each patty on the waxed paper lined baking sheet and refrigerate for 4 hours.

Preheat the oven to 250 degrees Fahrenheit.

Microwave the butter on high in a glass measuring cup covered with plastic wrap for 1 minute or until melted. Allow the butter to stand for 2 minutes or until the solid portion has settled to the bottom of the cup. Skim the foam off the top, discard, and pour the clear liquid into a cup.

Add 1 tablespoon of clarified butter along with 2 tablespoons of vegetable oil in a skillet over medium to high heat. Add half of the crab cakes and cook for about 4 minutes or until the bottoms turn golden brown. Turn the cakes over and cook for another 4 minutes.

Put the first 4 crab cakes on a baking sheet and place in the oven to keep warm while the second batch is cooking. Cook the remaining cakes with the rest of the butter and oil.

Serve your extra crispy crab cakes with lemon wedges.

Makes 8 cakes for serving 4.

Don't forget to include seasonings in your crab salad recipe to enhance the natural flavors of the crab meat. Turn to an imitation crab salad recipe for an easy to make and filling side dish or appetizer to serve any time of year.

Why be Crabby When You can be a Salad - CrabSalads.com

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