Homemade Crab Cakes and Crab Quiche Recipes
Being from the Pacific Northwest, I am lucky enough to have enjoyed fresh seafood without wondering its true origins. Along the West Coast of the United States, the crab that we eat is Dungeness Crab, which differs from the crab enjoyed by our brethren on the East Coast of the country, the Maryland Blue Crab. This crab can be eaten, shell and all!
You can use either type of crab in these two recipes for homemade crab cakes and crab quiche. I do NOT recommend the use of artificial crab, however. I don't know who came up with that stuff, but its texture and taste just does not work for me, particularly in these recipes. The easiest thing to do is to go to your local grocery store's seafood department and ask them for fresh lump crab meat. You will need between 1/2 to 1 pound for the base recipes for homemade crab cakes and crab quiche, below. If you're going to double the recipes, then more! If you're more adventuresome, and you live in a coastal area, you can catch and/or clean the crab yourself. We've done this before on the Oregon Coast, but its difficult to get enough meat to create a full pound unless you get several crabs.... trust me!
Get the Right Crab for Homemade Crab Cakes and Crab Quiche
Homemade Crab Cakes: Makes Approximately 8
Ingredients for Homemade Crab Cakes:
1 pound lump crab meat
1/2 cup soft bread crumbs
1/2 cup real mayonnaise
1 teaspoon Old Bay Seasoning (or Finnes herbs)
1/2 teaspoon dry mustard
1/4 teaspoon fresh lemon juice
dash Worchester Sauce
olive oil for cooking
Directions for Homemade Crab Cakes
Sprinkle bread crumbs with cold water. Squeeze out excess water. Add all ingredients except crab and olive oil. Mix well. Fold in crab meat. Heat olive oil in skillet over medium heat. Drop crab mixture by spoonful into pan and pat flat with spatula. Cook on each side until golden brown.
Serve homemade crab cakes with lemon slices, if desired. Garnish with parsley.
How to Make Homemade Crab Cakes
More Delicious Crab Recipes
Crab Quiche - Serves 6
Ingredients for Crab Quiche
1/2 pound lump crab meat
unbaked single 9 inch pie shell
1/2 tablespoon melted butter
2 cups swiss cheese, grated
1 2/3 cups whipping cream (not heavy cream)
4 eggs beaten
1 teaspoon salt
1 bunch fresh green onions diced
Directions for Crab Quiche
Pre-heat oven to 425 degrees. Place pie crust into 9 inch pie dish. Pinch edges with your fingers to create fluted edge. Brush crust lightly with melted butter. Bake crust for 5 minutes, until lightly browned. Remove. Reduce oven to 375 degrees.
Combine beaten eggs and whipping cream. Sprinkle lightly with nutmeg and pepper.
In a skillet, lightly sauté the green onions in butter for 2-3 minutes. Remove.
In baked crust, layer sauteed green onions, fresh crab, swiss cheese, then pour egg/cream mixture over top. Bake at 375 for 35-40 minutes.
Serving suggestion for Crab Quiche: Serve with fresh fruit.
© 2008 Stephanie Hicks