Crab Cakes

Hello everyone! Long time no see!!!! I’m so happy to be back, and I’m really hoping to be back on here regularly from now on. I have many excuses for my absense… sickness, bridal shower planning… but I really do miss this space here. I have been cooking of course- despite how busy I’ve been I would never be able to stay away from my kitchen (except during my horrible flu/cold that I had). I still haven’t finished sharing my vacation recipes. Shame on me!!! This was probably the best thing i cooked on vacation. Blue crabs are in abundance down in the Chincoteague area, and while we didn’t catch our own this year, we did buy a bunch of local crabs. The first night we just ate them as is- steamed, and then we made crab cakes and a crab frittata with the leftovers. I love that we had an abundance of crab… this is the only place I’ve ever been able to say that. At first I was going to just make veggie-filled crab cakes. My aunt Annmarie and I made the best crab and veggie cakes one year when we were vacationing on Cape Cod, and these were my attempt to make something similar. I REALLY need to get that recipe! My dad however, likes the simple crab-only crab cakes. So I decided to make both…. and then I threw some jalapenos and Old Bay into a few too. I have to say my favorite were the veggie-filled crab cakes with the inclusion of the jalapeno and Old Bay seasoning. So much flavor!!!!

Simple Crab Cakes

Makes about 8-10 small crab cakes

Ingredients:

1 lb lump crab

1/2 cup cracker crumbs (I used Trader Joe’s Mulitgrain crackers- you could use those, ritz, or a similar type of crackers)

1 egg

2-4 Tbsp Mayonnaise

2 tsp Dijon mustard

1/2 Jalapeno pepper, seeds and ribs removed, finely diced (optional)

1 tsp Old Bay Seasoning (optional)

Salt and pepper

2 Tbsp canola oil, more if needed (or other higher heat oil)

Directions:

1. In a large bowl, whisk together the egg, mayonnaise(start with the smaller amount) and Dijon. Add the crab meat, cracker crumbs, jalapeno and Old Bay (if using) and season with salt and pepper, and gently mix together.

2. Carefully form your crab cakes. If they are having a hard time staying together you can add more mayo as needed. It helps if you wet your hands slightly. Place on a plate, and refrigerate for at least half an hour (this will help them firm up).

3. Place a large skillet over medium heat. Add a tablespoon of canola oil. When hot, add your crab cakes, making sure not to crowd the pan. You will have to fry them in 2 or 3 batches. Cook 4-5 minutes per side, until browned. Add additional oil to pan as needed between batches.

Source: Original recipe, but inspired by many recipes around the web

Vegetable Filled Crab Cakes

Makes about 10-12 small crab cakes

Ingredients:

1/4 red pepper, finely diced

1/4 green pepper, finely diced

1/4 summer squash, grated

1/4 red onion, finely diced)

1 Tbsp olive oil or butter

1 lb lump crab meat

1/2 cup cracker crumbs, crushed (I used Trader Joe’s Mulitgrain crackers- you could use those, ritz, or a similar type of crackers)

1 egg

2-4 Tbsp Mayonnaise

2 tsp Dijon mustard

1/2 Jalapeno pepper, seeds and ribs removed, finely diced (optional)

1 tsp Old Bay Seasoning (optional)

Salt and pepper

2 Tbsp canola oil, more if needed (or other higher heat oil)

Directions:

1. Place a medium skillet over medium heat. Add olive oil or butter. When hot, add the bell peppers, summer squash and red onion. Season with salt and pepper to taste, and saute until softened, about 5-10 minutes, stirring occasionally. Set aside to cool.

2. In a large bowl, whisk together the egg, mayonnaise(start with the smaller amount) and Dijon. Add the crab meat, cracker crumbs, jalapeno and Old Bay (if using), sauteed vegetables and season with salt and pepper, and gently mix together.

3. Carefully form your crab cakes. If they are having a hard time staying together you can add more mayo as needed. It helps if you wet your hands slightly. Place on a plate, and refrigerate for at least half an hour (this will help them firm up).

4. Place a large skillet over medium heat. Add a tablespoon of canola oil. When hot, add your crab cakes, making sure not to crowd the pan. You will have to fry them in 2 or 3 batches. Cook 4-5 minutes per side, until browned. Add additional oil to pan as needed between batches.

Source: Original recipe, but inspired by many recipes around the web, and my Aunt Annmarie’s Crab Cakes

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4 thoughts on “Crab Cakes

  1. this is the recipe I have been waiting for! I love how in your crab cakes you can actually see the pieces of crab! Some recipes have way too much cracker (or bread) crumbs…ruins the flavor. I will absolutely make these and let you know how we like them 🙂

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