Chesapeake Bay Crab Cakes

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by: We Like To Cook!






Over the years, we have perfected this crab cake recipe which rivals any we have had in the past or present. And while SpongeBob's boss, Mr. Krabs is obsessed with keeping his formula for “Krabby Patties” a secret, we are sharing our recipe here:




ingredients

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serves: 6-8

1 pound jumbo lump crabmeat, picked over to remove cartilage or shell

4 scallions, green part only, minced (about 1/2 cup)

1 tablespoon fresh herbs, such as dill, basil, cilantro, or parsley, finely chopped

teaspoons 1½ Old Bay seasoning*

2-4 tablespoons bread crumbs (We like Panko)

1/4 cup mayonnaise

Salt and ground white pepper

1 large egg, lightly beaten

1/2 cup flour

4 tablespoons vegetable oil

Nutrition Facts
Chesapeake Bay Crab Cakes

Servings Per Recipe: 6

Amount per Serving

Calories: 328

  • Total Fat: 23.6 g
  •     Saturated Fat: 3.2 g
  •     Trans Fat: 0.2 g
  • Cholesterol: 144.5 mg
  • Sodium: 566 mg
  • Total Carbs: 10.7 g
  •     Dietary Fiber: 0.6 g
  •     Sugars: 0.4 g
  • Protein: 17.9 g
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preparation

1.  Gently mix together crabmeat, scallions, herbs, Old Bay*, bread crumbs, and mayonnaise in a large mixing bowl. Be careful not to break up the crab. Big lumps of crabmeat are what make these cakes SO good. Season with salt and pepper and then carefully fold in the egg with crab mixture until it just clings together. The amount of bread crumbs you add will depend on the juiciness of the crabmeat. Start with the smallest amount, and then add the egg. If the cakes won’t bind together at this point, then add some more bread crumbs, one tablespoon at a time.

2.  Divide the crab mixture into six portions and shape each into a fat, round cake, about 2 inches across and 1½ inches high. Arrange the chubby little cakes on a baking sheet lined with waxed paper, cover with plastic wrap and chill for at least 30 minutes. As little as a half an hour in the refrigerator will make an ocean of difference. The cold firms the cakes so that they fried into perfect plump rounds without falling apart.

3.  Put the flour on a plate or in a pie tin and lightly dredge the crab cakes in the flour. Heat the vegetable oil in large non-stick skillet over medium-high heat until hot but not smoking. Vegetable oil creates a crisp crust, and never obstructs the crab flavor. Gently lay the chilled crab cakes in the skillet and sauté about 4 to 5 minutes per side (until the surfaces are crisp and brown).

Cooks' note:
For more information visit our blog at http://romeocucina.blogspot.com/2011/06/chesapeake-bay-crab-cakes.html.

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