Crab Cakes Recipe

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crab cakes 1
I received an e-mail from Whole Foods on Thursday telling me their King Crab was on sale for 50% off the entire weekend!  So ever since then I’ve been dreaming about crab cakes and on Sunday I finally made it to the seafood counter.

Now the King Crabs are usually sold frozen because they come from Alaska and they have already been cooked on the boat. Keep that in mind next time you plan on making crab cakes and give them time to thaw out completely.
You will most likely only find the giant legs but sometimes they will let you choose the knuckles or the claws where most of the meat is.

I am an advocate for freshness but when it comes to crab I actually prefer the frozen ones over the super expensive cooked crab meat in the plastic containers. It really does stay fresher when frozen on the boat, but it doesn’t quite have the flavor of crab that has never been frozen.
Crab meat is absolutely delicious and I personally prefer to do as little as possible to it so I can taste it’s delicate and delicious flavor.
I also like my crab cakes to be mostly crab meat not fillers, so you will not see many other ingredients in this recipe.
In the end, cooking is all about creating something that makes your taste buds dance, and when it comes to crab cakes the only mandatory things are the crab meat, and making sure you chill the patties completely before cooking so they won’t fall apart.

Crab cakes are best serves fresh right out of the pan but if you need to reheat them simply pop them in the oven for about 15 minutes at 350″ F.

Crab Cakes Recipe
(makes 8 )

  • The meat from 1 1/2 Lb of King Crab legs
  • 1 small onion –diced
  • 2 garlic cloves -grated
  • 1/4c olive oil or canola oil for frying
  • 2 tbs butter
  • 2 tbs mayo
  • 1/2 tsp garlic powder
  • 1/3 tsp sea salt + more to taste
  • freshly grounded black pepper to taste
  • 15 Ritz crackers -crushed
  • 1/4c fresh chopped Italian parsley
  • 1 extra large egg -lightly beaten with 1 tbs milk
  • 2 c bread crumbs -plain

1. Heat up the butter in a saute pan over medium heat. Saute the onion until translucent, add the garlic and cook for another 30 sec making sure not to burn it. Set aside and let cool for a minute.

2. In a large mixing bowl gently combine the crab meat, sauteed onions and garlic, egg, sea salt,black pepper, mayo, crackers and parsley. Shape into 3/4” thick patties.

3. Spread the bread crumbs in a shallow dish and coat the patties on each side. Set on a tray and cover with wax paper then refrigerate and chill for 2 hours.

4. In a cast iron skillet heat up 1/4 c of the olive oil or canola oil and cook the crab cakes until golden brown on each side (about 3 minutes). Drain the excess oil on paper towels and serve hot with lemon wedges.

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