Crab cake recipes.

[tortuga]

Made my best ever last night and it was a combo of everyones suggestion.
Crab, whipped egg, mashed potato, sauted onion and celery, bit of panko, pinch of curry, S&P, mayo,lemon juice.
Roll into a ball and drop in panko/bread crumbs. Put in frypan with oil, press with spatula.


Sauce was mayo, lemon and dill.

Sorry, still cant post pics but they looked and tasted primo.

[Rusty Hooks]

a couple narrow strips of Jarlsberg cheese over the top for the last few minutes just to melt the cheese. Served between two very thin slices of lightly toasted sourdough....

Just another thought

[Fish Assassin]

Tortuga could you please post your recipe as I don't want to mess it up..Thanks,

[tortuga]

First of all don't rinse your crab to cool after cooking you will be rinsing away flavour. Dump out the water and let air cool.

Tke 2 cups shucked crab meat.
Add 1 whipped egg
1/4 cup panko or breadcrumbs
1/4 cup mashed potatoe
TBLS mayo
1/2 cup diced and sauted celery and onion
S&P
Pinch of curry powder
1/4 cup chopped green onion
1/2 lemon juiced

Mix, shape into balls and roll in panko and /or breadcrumbs.
Drop in hot oil or bacon fat.
Flatten with spatula and fry till golden brown.

[JuandeOne]

Real crab cakes don't have potato IMO. Coarse cleaned crab is what its all about. Other delicate ingredients to compliment but I just like meat in my crab cakes not meat and potatoes.

[Whole in the Water]

Real crab cakes don't have potato IMO. Coarse cleaned crab is what its all about. Other delicate ingredients to compliment but I just like meat in my crab cakes not meat and potatoes.

I agree JuandeOne. Just enough mayo, egg, mayo (and whatever else to spice it up) to hold it together. The key is to have the way more crab than any filler IMHO.

[juandesooka]

heh, real key is to be somewhere with so much crab that it's almost stupid ... and then making crab burgers more than cakes. You go to a fancy restaurant and order crab cakes, you get 3 tiny little toonie sized cakes.

My kitchen after a Spring Renfrew mission ... tennis ball sized at least! :-)

The worst part though ... cracking and cleaning all those crabs! [by the way, I've found that the cooked and cleaned crab meat freezes quite well in vacuum bags ... I like to save some for when company comes over, major points with the in-laws from "fresh" crab cakes]

[Whole in the Water]

I hear ya Juandesooka, I do the very same thing!

[fish stalker]

I use potato in my crab cakes because thats what I use in my salmon or halibut cakes. Salmon is much dryer so mabey works better. I made some up on friday but they didnt turn out as good as usual. For sure 90% crab 10% filler including green onion etc. I think trick is to let set up in fridge for at least 15 min before frying.

[Striper Sniper]

Well, I couldn't hold off any longer. I had frozen some crab that I was able to get on some "trips" with Spring Fever.... Did much like Tortuga did however, no measuring and a smaller batch. Here is a pic, the one thing I did different is fry them in Duck fat......sorta of like Crab confit....



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