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Crab Cakes Recipe w Fresh Crab

Updated on April 29, 2013

Crab Cakes Recipe w Fresh Crab

4.8 stars from 6 ratings of crab cakes

Your Nugget of Nutritional Info for this post:

Panko explodes out of the bread-box for today's...psyche! Crab is the feature of today's gustatory 411, of course, crustaceans out of Alaska, to be exact, and to be tangential--a pincher snapping a mere 6 claws instead of the usual 8 sported by these "spiders of the sea" (no Jessica, it isn't chicken)

Sure, it provides more salt than mermaids require, but it also turns you into jerky from the inside out, and who doesn't like jerky! Its cholesterol factor is as high as this crab is stone, too, but its low calorie count keeps another type of fat at bay..(in bay?) The kind you can see, too, so that's important, and it's certainly pricey enough to keep the "Code Blue's" to a minimum, so we won't worry about these unfortunate stowaways overly. (too late!)

A 10 gram serving of this special-occasional indulgence--the inside scoop of your average, robust leg—offers more than heart problems. It provides vitamins! Nutrients! Protein, and other common nouns in the "who cares" category, because, honestly, what health benefits I may or may not be reaping when reaping crab is the farthest thing from my mind when I get crackin'. Suffice to say, there's "a lot" of protein per serving, a "respectable amount" of essential fatty amino acids, and "enough" vitamins to "Wheel of Fortune" the word 'vitamins' together at least in part, if not entirety.

So, with 'adon't'—ado's little known counterpart--let's make some SpongeBob Specials!

The Results!

Source

Dipping Sauce is listed here as a separate recipe

This awesome dipping sauce recipe can be found right here at Charronscchatter Hub Pages. Copy and paste this link: http://tinyurl.com/c63p2o7 to go to that recipe, now!
This awesome dipping sauce recipe can be found right here at Charronscchatter Hub Pages. Copy and paste this link: http://tinyurl.com/c63p2o7 to go to that recipe, now!

The Ingredients for the Crab Cakes

Source

Recipe in Rebus:

grab your crab and some tools
grab your crab and some tools
left to right, top to bottom, crab prep
left to right, top to bottom, crab prep
clean and mince Italian parsley, and set aside
clean and mince Italian parsley, and set aside
left to right, top to bottom, celery prep
left to right, top to bottom, celery prep
left to right, top to bottom, shallots, bell pepper & garlic prep
left to right, top to bottom, shallots, bell pepper & garlic prep
assemble these 4 items on a tray (or cutting board) and head onto over to the stove top!
assemble these 4 items on a tray (or cutting board) and head onto over to the stove top!
add shallots to sizzling oil first
add shallots to sizzling oil first
add celery next
add celery next
add the bell pepper and let simmer for a minute or two. You're looking for translucence, but want to keep a little crunch to the veggies, too.
add the bell pepper and let simmer for a minute or two. You're looking for translucence, but want to keep a little crunch to the veggies, too.
finish with the garlic - as soon as garlic sizzles...it's done!
finish with the garlic - as soon as garlic sizzles...it's done!
deglaze with @ 1 TBSP. of brandy. Remove veggie mix from heat, place in bowl and set aside.
deglaze with @ 1 TBSP. of brandy. Remove veggie mix from heat, place in bowl and set aside.
Crack and fork blend 2 eggs into a mixing bowl
Crack and fork blend 2 eggs into a mixing bowl
add the remaining brandy, about @ 1 TBSP.
add the remaining brandy, about @ 1 TBSP.
Add low sodium soy sauce
Add low sodium soy sauce
add dry mustard - beat this spice in vigorously...It wants to clump!!
add dry mustard - beat this spice in vigorously...It wants to clump!!
add Old Bay seasoning
add Old Bay seasoning
add parsley. Stir well, and set aside
add parsley. Stir well, and set aside
Grab your reserved sauteed veggie mix (celery, bell, shallots & garlic) and add half the Panko breadcrumbs
Grab your reserved sauteed veggie mix (celery, bell, shallots & garlic) and add half the Panko breadcrumbs
Mix into crumbles
Mix into crumbles
add reserved, shredded crab
add reserved, shredded crab
Using a ¼  cup measure, pack a cake
Using a ¼ cup measure, pack a cake
Place parchemnt paper on counter top, and sprinkle the remaining cup of Panko onto a half of it, leaving one side clear to align finished cakes
Place parchemnt paper on counter top, and sprinkle the remaining cup of Panko onto a half of it, leaving one side clear to align finished cakes
drop ¼  cup patty into Panko
drop ¼ cup patty into Panko
Press into crumbs very lightly! You do NOT want too much Panko, else the cakes will not hold together
Press into crumbs very lightly! You do NOT want too much Panko, else the cakes will not hold together
delicately flip the cake, and repeat this step
delicately flip the cake, and repeat this step
place on clean strip of parchment paper, and repeat this process until all cakes are crafted
place on clean strip of parchment paper, and repeat this process until all cakes are crafted

Cook Time

Prep time: 30 min
Cook time: 10 min
Ready in: 40 min
Yields: 10 cakes at 4 oz

Ingredients

  • 1 lb. fresh, cooked crab legs
  • 2 cups Panko breadcrumbs
  • 2 eggs, free range & cage free
  • 3 or 4 stalks celery, diced fine
  • ¾ cup shallots, minced
  • ½ cup green bell pepper, diced fine
  • 4 cloves garlic, minced
  • ¼ cup Italian parsley
  • 2 TBSP. dry mustard spice
  • 1 TBSP. lo-so soy sauce
  • 2 tsp. Old Bay Seasoning, the kind for fish & poultry
  • 2-4 TBSP. olive oil
  • ¼ cup brandy

How to Do It:

  1. First, you'll prep your crab. It's advisable to ask the butcher to slice the shells lengthwise when you purchase them, otherwise, do this yourself right now. I usually grab a range of tools, as you can see from the first illustrative photo, including: meat mallet, shell cracker & a knife.
  2. Remove all flesh from the shells and shred into bite-size pieces, keeping a nice range of shreds to chunks. (just imagine how you'd like to find your crab!) Place in bowl, and place in the refrigerator for the time being.
  3. Moving on to the veggie prep. Remove ends from celery stalks, and slice each "plank" into about 4 thin strips. Then dice these fairly fine.
  4. I don't use a food processor for the shallots in this recipe to prevent the dice from becoming too watery. Mince shallots, bell pepper and garlic, keeping these items separate.
  5. I find it easiest to assemble a tray with the 4 items on them at this point. Celery, shallots, bell pepper & garlic--and head on over to the stove top.
  6. Into pan sizzling with olive oil, add the shallots first. Cook for a minute or two, and --->
  7. Add celery.
  8. Add bell pepper. Cook for another minute or two, but don't cook the crunch out of the veggies entirely!
  9. Add garlic, and just as soon as you hear the garlic sizzle---->
  10. Add @ ½ of the brandy to deglaze the pan. Let that cook off for a minute, mixing with spatula as it does so. Remove from heat, place in bowl & set aside for now.
  11. Crack 2 eggs into a separate bowl, and fork blend.
  12. Add the remaining brandy.
  13. Add the soy sauce.
  14. Add dry mustard spice, and blend vigorously. This tricky little spice wants to stay in unassimilated clumps, so be diligent.
  15. Add Old Bay Spice.
  16. Add minced parsley.
  17. Retrieve the reserved sauteed veggie mix (celery, shallos, bell & garlic) and add 1 cup Panko breadcrumbs.
  18. Add reserved, shredded crab. Mix this into a crumbly mixture.
  19. Combine the crymbly crab mixture with the egg mixture, and mix well. You're looking for a moist end result here, not too crumbly, as you are now going to flatten the cakes into a "bed" of Panko crumbs as you form them. The mixture should stick together well, but not have so much moisture it drips. If you feel it's too moist at this point, add a little of the reserved cup of Panko breadcrumbs.
  20. Rip off a rectangle of parchment paper and place on counter. On one half of the paper, distribute the remaining cup of Panko breadcrumbs into an even layer. Be sure to keep one side of the paper clear of crumbs, in order to place the cakes there as you go.
  21. Press crab cake mixture into a ¼ cup measure, and tap cup bottom to release mixture onto the breadcrumb bed.
  22. Very lightly, but with enough strength to flatten the cake into a patty that's about a half inch thick, press the cake into the Panko breadcrumbs. Be very light-handed here, since if too much adheres, the cakes won't stick together.
  23. Flip gently and repeat. Do this for all the cakes! Once assembled, it's VERY IMPORTANT to let them chill in the refrigerator for 30 minutes or more. This helps them "set".
  24. Thereafter, cook over a medium-high heat, 2-3 minutes each side, remove and drain on paper towel. The recipe for the dipping sauce can be found right here at Charronschatter Hub Pages, at this URL: http://tinyurl.com/c63p2o7 (just copy and paste)

You must refrigerate the formed cakes for 1/2 hour

Source

Once the cakes have has time to set, head on over to the stove-top. Heat pan to sizzling over medium-high heat, and cook cakes to golden brown, about 2-3 minutes each side.

Recipe in Rebus (cont.)

Let's head over to the stove top, and cook those babeez!
Let's head over to the stove top, and cook those babeez!
use medium high heat, and cook 2-3 minutes each side
use medium high heat, and cook 2-3 minutes each side
here's a whole lotta YUM!!
here's a whole lotta YUM!!

Serving Suggestion:

Serve with rice pilaf and a green veggie, and you're golden. To learn how to make a fabulous dipping sauce, refer to my Crab Cakes Dipping Sauce recipe!
Serve with rice pilaf and a green veggie, and you're golden. To learn how to make a fabulous dipping sauce, refer to my Crab Cakes Dipping Sauce recipe! | Source

Comments

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    • VVanNess profile image

      Victoria Van Ness 4 years ago from Prescott Valley

      Yummy! Yummy! I absolutely LOVE crab and this sounds amazingly delicious! Although I am never one for white space, being a little OCD, I do like that anybody (even those who had never cooked a day in their life), could make this recipe. You are really extremely thorough and make this sound wonderful!

      I really wanted to comment on what a great writer you are! That first section was pure talent. Do you write anything else?

    • CharronsChatter profile image
      Author

      Karen Robiscoe 4 years ago from California

      Well, tie you up with a bow, and put you under a sparkly tree! What a wonderful remark...Thank you so much for viewing and commenting. The illustrations are for the more visual out there--and jazz up the post a bit--and really? You could prolly cook the whole thing on the basis of those instructions alone. Like a still life cook show, oh ell oh ell...

      And yes, I recently signed a deal for an urban fantasy I wrote tiled SPIRITED REMIX: An Insider's Look at Posthumous Redemption, but more than that, I keep an author blog titled Charron's Chatter, too. It's a straight up dot com--no hub pages before it, and no punctuation--and is full of funny stuff (I hope) and poetic stuff (I wish) and all manner of stuff, really. Like Pandora meets Schroedinger meets Jack in the Box, maybe...:)...but outside it...:)

    • VVanNess profile image

      Victoria Van Ness 4 years ago from Prescott Valley

      That sounds perfect for your creative writing talent. Good to know the world gets to experience your creativity in a variety of ways!

    • Kathryn Stratford profile image

      Kathryn 4 years ago from Manchester, Connecticut

      This looks very good! I made tuna patties the other day, and they were awesome, so crab patties would have to be great.

      I love the conversational tone you have in your introduction, and your silliness. The reference to Jessica Simpson, I believe, the word "adon't", and Spongebob Specials. LOL. You made me laugh. Ok, now I need to check out your dip recipe. Looks delicious!

    • CharronsChatter profile image
      Author

      Karen Robiscoe 4 years ago from California

      right arm, Kathryn. :) I got a lil bored with the same old format...'decided there's no reason recipes can't be as fun as they are tasty.

      The dipping sauce would work great with tuna! I'll have to give those a peek! Thanks for coming by. :)

    • Ceres Schwarz profile image

      Ceres Schwarz 4 years ago

      Great hub. This recipe looks and sounds really delicious. The finished crab cakes image you have really looks tasty and good. Speaking of images, it's especially great how you have so many pictures that really help the readers understand the instructions on how to make crab cakes. All your images are detailed and clear and just add to the instructions you have, which are also easy to understand. I just noticed your URL for this recipe was Krabby Patties recipe and I found that funny.

    • CharronsChatter profile image
      Author

      Karen Robiscoe 4 years ago from California

      Hi Ceres,

      Thank you thank you thank you. I blush...I beam...I smile ear to ear! It was a lot of work, but I really wanted to make this HUB stand out as much as these cakes stand out as an entree choice.

      The Krabby Patties--hahaha--I almost went with that for a name! Prolly why I have the fun URL, but at the last minute I decided it was more important to match search engine terms than have fun with words -- a disappointment because I love word plays, and always have. :)

      Have an awesome day, Ceres--and I love your name!

    • Ceres Schwarz profile image

      Ceres Schwarz 4 years ago

      Hello CharronsChatter. You're welcome. And, really, this hub does stand out because of its great recipe instructions and all the images you have. It's really very detailed and I think that's what's most preferable for a lot of people because it really shows them what exactly they have to do and it just adds more to the page itself. I think word plays are fun too. :)

    • Vacation Trip profile image

      Susan 4 years ago from India

      Wow. Excellent hub. This looks simply mouth watering and it sounds interesting. Thanks for sharing. Voted up.

    • CharronsChatter profile image
      Author

      Karen Robiscoe 4 years ago from California

      Thank you, Vacation Girl! And for popping in altogether. They are great--and easy as 1-2-3. I hope the pictures tempt readers to try them! :)

    • kidscrafts profile image

      kidscrafts 4 years ago from Ottawa, Canada

      Your crab cakes look just delicious! It's something that I discovered in Canada and I love it. I never saw it in Belgium where I used to live. I even didn' dare prepare it myself!

      With your step by step recipe and all your pictures I might try your recipe this summer!

      Thanks for sharing!

    • CharronsChatter profile image
      Author

      Karen Robiscoe 4 years ago from California

      I visited Belgium before! A village called: Arlon--where the Patton Memorial is (just happened to remember that, we were visiting a friend) I uh-DORE the cones of "pomme frites" and so many wonderful dishes there, besides. :) Thanks, my young friend, for your kind remarks. :)

    • kidscrafts profile image

      kidscrafts 4 years ago from Ottawa, Canada

      Arlon is in the south of Belgium; I passed through Arlon a few times when I would go to Switzerland. "Pomme frites" im a cone.... yes very typical of Belgium and you could choose any type of sauce to dip your fries in it :-)

    • ChristyWrites profile image

      Christy Birmingham 4 years ago from British Columbia, Canada

      Karen, yummm-o! I like salmon cakes so I am likely to enjoy the crab variety too! You outline the steps very well, with photos to match. Well done and vote up :)

    • CharronsChatter profile image
      Author

      Karen Robiscoe 4 years ago from California

      Thanks, Christy! These are just awesome for so many reasons: taste and presentation--they're super delicious, and they "clean up nice" too--a surefire bet for dinner parties. I'd love to see your salmon cake recipe! I am always looking to expand horizons, and that omega-laden fish is as good as it gets...:)

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