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Posts Tagged ‘crab cakes’

Crab Cakes with Gazpacho

Posted in Appetizers, Dinner, Entertaining, Fish Recipes, Recipes, Soup, tagged , , , on June 17, 2012 | 4 Comments »

Are these really the best crab cakes ever?  I think so.

I find that the best crab cakes have lots of crab meat.  But I also want flavor and crunch.   This recipe really delivers that and the result is so tasty!

Note…I posted this recipe last year but since I made the tasty cakes a few days ago with great results, decided to repost for any of you who missed it.

It is a bit tricky to form the crab cakes and then take them through the flour, egg white and panko stage.  The three stages are so important to insure a nice crunchy coating though so work through it and your crab cakes will be awesome!  Make sure that you provide time to let the cakes sit in the fridge before frying.  Enjoy!


While this dish is a great appetizer, I served it as a main course with a creamy gazpacho (which was delicious!)  It’s also tasty served with a Summer Gazpacho.

Crab Cakes with Basil Aioli


Adapted from Bon Appétit  April 1998

16 ounces crabmeat
1/2 cup minced roasted red peppers from jar

4 green onions, finely chopped
Basil Aioli (see below)
1 1/2 teaspoons grated lemon peel
2  cups fresh breadcrumbs (from about 8 ounces of French bread)
3 large egg yolks

All purpose flour
2 egg whites, beaten just until foamy
1 ½ cups Panko Breadcrumbs

3 tablespoons butter
olive oil

Combine crabmeat, red peppers, green onions, 5 tablespoons Basil Aioli and lemon peel in large bowl. Mix in 2 cups breadcrumbs. Season to taste with salt and pepper. Mix in yolks (mixture will be soft).

Form crab mixture into 14-15 3/4-inch-thick cakes, using generous 1/4 cupful for each. Coat cakes on both sides with flour; shake off excess. Brush both sides with beaten whites (or dip them in egg white), then coat with Panko breadcrumbs. Cover; chill at least 2 hours and up to 6 hours.

Melt butter with oil in heavy large skillet over medium-high heat. Working in batches, cook cakes until golden brown and heated through, about 4 minutes per side. Place 2 cakes on each plate. Serve at room temp with remaining Basil Aioli.  These cakes are tasty over a fresh green salad with citrus dressing too!

Basil Aioli

3/4 cup mayonnaise
1/3 cup finely chopped fresh basil
1 tablespoon fresh lemon juice
1 1/2 teaspoons minced garlic
1 1/2 teaspoons grated lemon peel

Mix all ingredients in medium bowl. Season to taste with salt and pepper. Cover and refrigerate at least 1 hour to allow flavors to develop. (Can be prepared 2 days ahead. Keep refrigerated.)

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Crab Cakes with Basil Aioli

Posted in Appetizers, Cooking Tips, Dinner, Entertaining, Fish Recipes, Fun Events, Recipes, Seafood, tagged , , on July 27, 2011 | 5 Comments »

Are these really the best crab cakes ever?  I think so.

I find that the best crab cakes have lots of crab meat.  But I also want flavor and crunch.   This recipe really delivers that and the result is so tasty!

It is a bit tricky to form the crab cakes and then take them through the flour, egg white and panko stage.  The three stages are so important to insure a nice crunchy coating though so work through it and your crab cakes will be awesome!  Make sure that you provide time to let the cakes sit in the fridge before frying.  Enjoy!


While this dish is a great appetizer, I served it as a main course with a creamy gazpacho (which was delicious!) 

Crab Cakes with Basil Aioli


Adapted from Bon Appétit  April 1998

16 ounces crabmeat
1/2 cup minced roasted red peppers from jar

4 green onions, finely chopped
Basil Aioli (see below)
1 1/2 teaspoons grated lemon peel
2  cups fresh breadcrumbs (from about 8 ounces of French bread)
3 large egg yolks

All purpose flour
2 egg whites, beaten just until foamy
1 ½ cups Panko Breadcrumbs

3 tablespoons butter
olive oil

Combine crabmeat, red peppers, green onions, 5 tablespoons Basil Aioli and lemon peel in large bowl. Mix in 2 cups breadcrumbs. Season to taste with salt and pepper. Mix in yolks (mixture will be soft).

Form crab mixture into 14-15 3/4-inch-thick cakes, using generous 1/4 cupful for each. Coat cakes on both sides with flour; shake off excess. Brush both sides with beaten whites (or dip them in egg white), then coat with Panko breadcrumbs. Cover; chill at least 2 hours and up to 6 hours.

Melt butter with oil in heavy large skillet over medium-high heat. Working in batches, cook cakes until golden brown and heated through, about 4 minutes per side. Place 2 cakes on each plate. Serve at room temp with remaining Basil Aioli.  These cakes are tasty over a fresh green salad with citrus dressing too!

Basil Aioli

3/4 cup mayonnaise
1/3 cup finely chopped fresh basil
1 tablespoon fresh lemon juice
1 1/2 teaspoons minced garlic
1 1/2 teaspoons grated lemon peel

Mix all ingredients in medium bowl. Season to taste with salt and pepper. Cover and refrigerate at least 1 hour to allow flavors to develop. (Can be prepared 2 days ahead. Keep refrigerated.)


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Sweet and Spicy Crab Cakes

Posted in Appetizers, Asian Food, Dinner, Entertaining, Holiday Cooking, Recipes, Salads, Seafood, tagged , , on December 26, 2009 | Leave a Comment »

After having tried a number of adaptations throughout the years, I believe I’ve hit on the perfect Crab Cake Recipe!  It’s crunchy and sweet, spicy and full of flavor.

While trying different variations I even had a few friends come by to conduct a taste test.  It was unanimous that they preferred the fried cakes over the baked, and the Sriracha sauce over several other sauces I prepared.  During the summer I make these cakes with cilantro or basil but they came out great without those herbs this time around.  If you want to take a shortcut you can forgo sautéing the vegetables, delete the celery and use canned roasted peppers instead of the fresh but I prefer the crunchiness and freshness of the veggies as shown below.

I made these cakes last week for a Holiday party and nearly everyone there went back for seconds!  You can also enjoy these cakes as appetizers for a Holiday party or on top of a fresh green salad with a citrus dressing.  I’ll show you a great way to prepare them with a salad next summer. 

Sweet and Spicy Crab Cakes 

 

  • 16 ounces lump crabmeat (I use Phillips or Starkist from Costco or Sams Club)
  • 1 chopped red bell pepper
  • 1 chopped poblano bell pepper
  • 3-4 stalks chopped celery
  • 4 green onions, diced (greens too)
  • 2  teaspoons grated lemon peel
  • Spicy Aioli
  • 3 cups fresh breadcrumbs (from about 8 ounces of French bread) or Panko
  • 3 large egg yolks
  • 3 egg whites, beaten just until foamy
  • 3-4 tablespoons butter
  • Lemon wedges

 

Sautee peppers, celery and green onions in olive oil over medium heat until soft.

Combine crabmeat, pepper mixture, 2 tablespoons Spicy Aioli and lemon peel in large bowl. Mix in 1 cup breadcrumbs. Season to taste with salt and pepper. Mix in yolks (mixture will be soft).

Form crab mixture into 16-24 cakes. Brush both sides of cakes with beaten whites, then coat with remaining breadcrumbs. Cover; chill at least 2 hours and up to 6 hours.

Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Working in batches, cook cakes until golden brown and heated through, about 3 minutes per side. Add more butter as needed.

Serve Crab Cakes with remaining Spicy Aioli and lemon wedges.

Spicy Aioli

  • ¾ cup mayonnaise
  • 1 tablespoon lemon juice
  • 2-3 squirts of Sriracha sauce  you can find this in the Asian food section of your supermarket

Mix all ingredients, cover and refrigerate at least 1 hour to allow flavors to develop.

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