One of my favorite appetizers are crab cakes, but the only problem is that they’re really expensive & restaurants only give you one & price them at $15+! Outrageous. This recipe is easy to follow & will save you a bit of money. However, if you really want to make some amazing crab cakes, you should try using fresh crab meat.
Serving Size: 8-10. Depends on how big you make the crab cakes.
Preparation Time: Approx. 15 minutes
Cooking Time: Approx. 20 minutes
- 1 Egg
- 2 packets of crab or simply half a pound of crab meat
- Green Onions
- 2 tbsp. of Mayonnaise
- 2 tbsp. of Dijon Mustard
- 1/2 cup of Bread Crumbs or Crumbled Original Water Crackers
- Vegetable Oil
- Garlic Salt or Minced Garlic
- 1/2 cup of Yellow Corn Meal
- Tartar Sauce (to dip)
- Optional Peas & Carrots
- Optional 1/2 cup of Diced Celery
1. Dice your green onions. Make sure to cut off the roots! Place in a large mixing bowl.
2. Drain out the excess water in the crab meat packets or simply add the crab meat into the bowl. Mix the diced green onions with the crab meat.
3. In a separate bowl, crack the egg & whisk it until it is mixed evenly. Mix the egg with the green onions & crab meat. Now would be a good time to add the optional ingredients as well.
4. Add a dash of pepper & garlic salt or minced garlic. Mix the ingredients together. Add & mix the mayonnaise & Dijon mustard.
5. With a blender, crush the crackers. If you are using bread crumbs, simply add 1/4 cup of the bread crumbs or crushed crackers in the mixing bowl along with 1/4 cup of corn meal. Mix the ingredients until the bread crumbs/crushed crackers are evenly mixed into the mix.
6. Leaving the other 1/4 cup of the bread crumbs/crushed crackers unused, now is the time to use them! Shape your ingredients into a ball, then roll it around in the mixture of corn meal & bread crumbs/crushed crackers.
1. Add the cooking oil to a pan & set your stove to high. Wait for 5 minutes for the oil to heat & turn it down to medium before adding the crab cakes.
2. Upon adding the crab cakes, take a spatula & press against them, making them flat or lightly press against them so that they seem more plump.
3. Cook each side for about 2-3 minutes or until a golden color.
4. If the oil begins to collectively look like it’s turning way too brown or just collecting way too many crumbs, empty it out into your sink & add more oil. This makes all the difference in your crab cakes’ appearance.
5. Set aside tartar sauce &/or ketchup in a dipping dish & enjoy your crab cakes!
Note: I know in my picture it displays 4 packets of crab meat but that was because I was making a large amount of crab cakes for my friends. If you decide to use 4 packets, remember to double everything!