Crab Cakes Recipe
Description: This delightful recipe hails from Ray’s Boathouse in Seattle, WA, offering a savory take on the beloved crab cake. With a mix of succulent crab meat, vibrant vegetables, and a medley of flavorful seasonings, these crab cakes are a true delight for any seafood enthusiast. It’s worth noting that the preparation time includes a crucial chilling period to ensure the cakes hold their shape while cooking.
Recipe Category: Crab
Keywords: Weeknight, < 4 Hours
Nutritional Information:
- Calories: 219.3 per serving
- Fat Content: 10.6g
- Saturated Fat Content: 5.9g
- Cholesterol Content: 75.7mg
- Sodium Content: 695.5mg
- Carbohydrate Content: 16.3g
- Fiber Content: 1.1g
- Sugar Content: 1.6g
- Protein Content: 14.3g
Servings: 8-10 crab cakes
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | Panko breadcrumbs |
| 1 1/2 | Red bell peppers |
| 3 | Shallots |
| 3 | Sprigs of parsley |
| 3 | Tablespoons lemon juice |
| 3 | Tablespoons dry sherry |
| 1 | Cup heavy cream |
| 1/4 | Cup beaten egg |
| 1 | Teaspoon salt |
| 1 | Teaspoon white pepper |
| 1 | Teaspoon Tabasco sauce |
| 1 | Teaspoon paprika |
| 1/2 | Teaspoon celery salt |
| 4 | Tablespoons butter |
| Lump crab meat | |
| Oil for frying |
Instructions:
-
Prepare the Mixture:
- In a mixing bowl, combine 3/4 cup of the panko breadcrumbs, finely diced red bell peppers, minced shallots, chopped parsley, lemon juice, dry sherry, heavy cream, beaten egg, salt, white pepper, Tabasco sauce, celery salt, and paprika.
- Mix the ingredients thoroughly until well combined.
-
Incorporate the Crab:
- Gently fold in the lump crab meat into the mixture, ensuring it is evenly distributed throughout.
-
Shape the Crab Cakes:
- Shape the mixture into 8 to 10 evenly sized patties, ensuring they are compacted enough to hold their shape during cooking.
-
Coat with Panko:
- Coat each crab cake with the remaining panko breadcrumbs, ensuring an even and generous coating on all sides.
-
Chill the Crab Cakes:
- Place the coated crab cakes on a baking sheet and refrigerate them for about 1 hour. This chilling period helps the crab cakes firm up and hold their shape during cooking.
-
Heat the Skillet:
- In a skillet, heat a combination of butter and/or oil over medium heat until hot and shimmering.
-
Cook the Crab Cakes:
- Carefully place the chilled crab cakes into the hot skillet, ensuring they are not overcrowded.
- Sear the crab cakes until the coating turns golden brown and develops a light crispiness, approximately 3 to 4 minutes on each side.
- Adjust the heat as needed to prevent burning, and add more oil or butter to the pan if necessary to prevent sticking.
-
Serve and Enjoy:
- Once cooked to perfection, transfer the crab cakes to a serving platter.
- Serve them hot with your favorite dipping sauce or accompaniments, and enjoy the delicious flavors of these homemade crab cakes.
These crab cakes are perfect for a weeknight dinner or a special occasion, providing a delightful taste of the sea with each bite. Serve them alongside a fresh salad, creamy coleslaw, or crispy fries for a complete meal that will impress family and friends alike. With their crispy exterior and tender, flavorful interior, these crab cakes are sure to become a favorite in your recipe collection.
