Intro: Crab Cakes Recipe
There are quite a few crab cake recipes on the internet, but I really do think that this one is the tastiest. It goes beyond standard crabcakes recipes with the addition of peas, corn and a touch of chili pepper and lemon to give it a little zip. These small modifications add a depth of flavor and deliciousness that other "easy crab cake recipes" and "5-minute crab cake recipes" completely miss.
What's the price you have to pay for this addictive and tasty morsel you may ask yourself? An extra minute of prep time and 3 more bucks at the store - not too bad.
What's to be gained by making this crab cake recipe before all the others out there? Why, the tastiest crab cake experience available today.
Step 1: Ingredients
- 1 pound king crab meat from the fish man
- 1 bunch of flat leaf parsley
- 1 bunch of green onions
- lemon zest
- 1 hot chili pepper
- 4 cloves of garlic
- 1/2 large yellow onion
- green peas (fresh is best, frozen is ok)
- corn (fresh is best, frozen is ok)
- Worcestershire sauce
- 1 large egg
- bread crumbs
- salt and pepper
Step 2: Chop and Combine
Chop up a hand full of scallions and a hand full of parsley and add it to the crab meat in a large bowl.
Next add 1/4 cup of bread crumbs, 1 large egg, 1 tablespoon of capers, 1/2 of a large onion - finely diced, 4 cloves of chopped garlic, 1/3 cup of green peas, 1/3 cup of corn, and one finely chopped fresh hot chili pepper.
Step 3: Zest and Spice
Zest 1/2 of a lemon into the mixture and spice with salt, pepper, and a pinch of ground cayenne for added spice.
Finally, shake a few drops of Worcestershire sauce into the mix for good measure and base flavor.
Congratulations - all the ingredients are in!
Step 4: Make Patties and Coat in Bread Crumbs
Mix everything up thoroughly with a spoon or your hands - I think hands are best so you'll get an idea of how well the mixture will hold together.
If it needs more moisture/binder you can add in another egg. If it's feeling too wet, dry it out by adding in more breadcrumbs. You can be pretty liberal in this stage - you're going for something that will form a nice patty first and foremost - the extra egg or bread crumbs won't affect the flavor much at all.
When you've got the mixture feeling good between your fingers, form small 2" - 3" croquettes with it and cover them in more breadcrumbs to get them ready for frying.
Step 5: Pan Fry
Pan fry the crab cakes until they're golden brown on each side in a hot skillet with canola oil, or any other high heat oil that you like. This process doesn't take long, as you're not actually cooking the crab, since it has already been cooked by the manufacturer, but just browning the outsides.
You can keep the finished crab cakes warm by placing them in the oven at a low temperature, like 250 F until they're all cooked and ready to serve.
Step 6: Dipping Sauce
You've got to make the sauce that you like, not the sauce that I happened to make this one time I cooked the crab cakes and documented the process. Cooking is a symphony of flavors performing in the ultimate gustatory concert - orchestrated by an expert conductor - your belly!
But, alas, not everyone's belly has conducted an orchestra before, so here's a good place to start...
Combine the following:
- 1/3 cup of mayonnaise
- 1 tablespoon ketchup
- 1 teaspoon horseradish
- 1 teaspoon Dijon mustard
- 2 teaspoons relish
- 1/2 teaspoon dill
- 1/2 teaspoon cayenne pepper
- 4 shakes hot sauce
- 4 shakes Worcestershire sauce
- juice of 1/2 a lemon
- salt and pepper to taste