Cheesecake Factory Crab Cakes 🦀
Description:
Be careful not to stir the crab too much into the other ingredients. Best to fold the mixture gently with a spatula to combine everything. You want the big chunks of tasty crab to stay together as big chunks of tasty crab. Freshly cooked blue crab is the best choice for this recipe; however, good quality canned crab is an acceptable substitute.
- Cook Time: 5 minutes
- Prep Time: 5 minutes
- Total Time: 10 minutes
- Yield: 6 crabcakes
- Calories: 99.4 per serving
- Fat Content: 3g
- Saturated Fat Content: 0.5g
- Cholesterol Content: 47.6mg
- Sodium Content: 245.9mg
- Carbohydrate Content: 7.6g
- Fiber Content: 0.5g
- Sugar Content: 1g
- Protein Content: 10.1g
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1/2 | lump crabmeat |
| 3 | tablespoons mayonnaise |
| 2 | green onions, finely chopped |
| 2 | tablespoons red bell peppers, finely chopped |
| 2 | eggs |
| 1/2 | cup fresh parsley, chopped |
| 1 | tablespoon prepared yellow mustard |
| 1 | cup panko breadcrumbs |
| 1/2 | teaspoon vegetable oil |
| 1/4 | teaspoon salt (optional) |
Instructions:
-
Prepare Ingredients: Measure all the ingredients for the crab cakes– except the panko and vegetable oil– into a large bowl.
-
-
Combine Ingredients: Use a spatula to carefully fold the ingredients together. Be sure not to over stir the mixture or those tasty lumps of crab will fall apart.
-
Form Crab Cakes: Use your hands or a spoon to fill six cups of a clean muffin tin with equal amounts of the crab mixture. Press down a bit on each crab cake so that the top is flat. Don’t press too hard or the crab cakes will be hard to get out.
-
Chill: Cover the muffin tin with plastic wrap and pop it in the fridge for a couple of hours. This step will help the cakes stay together when they’re browned in the oil.
-
Coat with Panko: After the crab cakes have chilled through, heat up about 1/4-inch of vegetable oil in a large skillet over medium/low heat. Fill a shallow bowl with the panko breadcrumbs. Carefully turn the crab cakes out onto a plate. Gently roll each crab cake around in the panko breadcrumbs. Each crab cake should be wearing a light coating of panko.
-
Test Oil Temperature: Test the oil by dropping a pinch of panko into the pan. It should sizzle.
-
Sauté: Sauté the crab cakes in the hot oil for 1 1/2 to 3 minutes on each side or until the cakes are golden brown.
-
Drain and Serve: Drain crab cakes on paper towels or a rack very briefly, then serve them up hot with the remoulade sauce alongside in a little dish.
Serving Suggestions:
- Serve with remoulade sauce for dipping.
- Garnish with fresh lemon wedges and parsley for a burst of flavor.
- Pair with a crisp green salad or coleslaw for a complete meal.
Keywords:
Healthy, < 15 Mins, Easy
Tips:
- For extra flavor, add a dash of Old Bay seasoning to the crab cake mixture.
- Use a non-stick skillet to prevent the crab cakes from sticking.
- Make sure the oil is hot enough before adding the crab cakes to ensure they get crispy on the outside.
- To make ahead, prepare the crab cakes up to step 4, then cover and refrigerate overnight. Continue with steps 5-8 when ready to cook.
Enjoy your delectable Cheesecake Factory Crab Cakes! 🦀🍰
