Today we have a crab cake recipe for you. These crab cakes are awesome for two main reasons. The first is that these are packed with crab. There isn’t really a bunch of filler stuff, so its like an epically crabby crab cake. The second is that these crab cakes are kinda free form. So you don’t have to fuss with your OCD self to make perfectly round uniform little cakes. These are really great as appetizers, but would also make a really nice light-ish meal if you pair it with a salad of some kind. That’s how I ate most them!
Here are some more recipes you might love:
Crab Cakes
Servings:
INGREDIENTS
caper-tartar sauce
- ½ cup mayonnaise
- ¼ cup sour cream
- ½ lemon zested and juiced
- 2 tablespoons minced capers
- salt and pepper to taste
crab cakes
- 1 pound lump crabmeat
- 2 roasted piquillo peppers, seeded and diced
- 1 ear sweet corn kernels
- 1 garlic clove, minced
- ⅓ cup panko breadcrumbs
- ¼ cup mayonnaise
- 1 egg, lightly beaten
- 1 tablespoon minced tarragon
- 2 teaspoons thinly sliced chives
- ½ lemon zested and juiced
- salt and pepper to taste
- 4 tablespoons unsalted butter, divided
- micro-greens, optional
- edible flowers, optional
INSTRUCTIONS
- Place all caper tartar sauce into a mixing bowl and whisk together. Set aside.
- Preheat broiler.
- Place all crab cake ingredients into a bowl and gently fold together until everything is evenly mixed together, but do not over mix.
- Melt 2 tablespoons of butter in a large skillet, over medium heat.
- Drop 6 (⅓ cup sized) mounds of crab mixture into the skillet, at least 1/2 inch apart and cook for about 5 minutes or until a crust begins to form on the bottom.
- Remove from heat and place in the oven, under the broiler. Broil for 2 to 3 minutes or until the crab cakes have browned on top. Repeat with remaining crab mixture.
- Serve crab cakes topped with micro-greens and edible flowers, with caper tartar sauce.
Calories: 141kcal Carbohydrates: 2g Protein: 6g Fat: 12g Saturated Fat: 4g Cholesterol: 36mg Sodium: 355mg Potassium: 92mg Fiber: 1g Sugar: 1g Vitamin A: 185IU Vitamin C: 7mg Calcium: 28mg Iron: 1mg
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Made these last night….crazy good!!! (and gorgeous, just like the photos)
A few notes…. I used roasted red peppers instead of piquillo (delish). Also, the mixture was a bit crumbly, but used a thin cookie spatula to transfer them from the browning pan to the baking sheet. By the time they finished broiling, they had set up just beautifully. Will make again and again!
I haven’t had crab cakes in ages. Must make these!
Oh I LOVEEEEE crab cakes. These are straight ridic. On it.
These look amazing! Will have to try them out with my crab cake eggs benedict recipe.
http://www.mytastykitchen.com/crab-cake-eggs-benedict/
I hate when you get a crab cake that is all filler and no crab! These are so crabby! Delicious.
I love the look of these free form crab cakes as well! My husband likes the traditional 2 inch thick, 3 inch in diameter crab cakes haha. Maybe I can convince him otherwise? And that it’s not 1993 anymore ;)
I’m a big fan of this free form crabcake idea–the main reason I don’t make way more crabcakes is the OCD problem you’re mentioning where they have to be these perfectly round and uniform cakes. Now they just have to taste good!
They look delicious! Just need to persuade the hubby that he actually does like crab…. it’s a work in progress!
Crab, piquillo peppers, and sweet corn is the perfect match so sign me up for a batch up these! I definitely appreciate that these are mostly crab and have the perfect balance of panko!