Posted by: Laurie | February 23, 2012

Crab Cakes

Hello neglected blog. Sorry. Life, etc.

So I made crab cakes last night from Paula Deen’s recipe. They were really good! I would make some modifications, of course. I followed the recipe to the letter (well, almost) and they were delicious. But WET. As in, even AFTER I had pressed the water out of the crab meat, I had to press the liquid out of the crab cake mixture.

Here is Paula’s recipe:
Crab Cakes

1 pound crabmeat, picked free of shells
1/3 cup crushed crackers (recommended: Ritz)
3 green onions (green and white parts), finely chopped
1/2 cup finely chopped bell pepper
1/4 cup mayonnaise
1 egg
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1/2 lemon, juiced
1/4 teaspoon garlic powder
1 teaspoon salt
Dash cayenne pepper
Flour, for dusting
1/2 cup peanut oil
Favorite dipping sauce, for serving

In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour.

Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce.

This is what I did differently:
-I had 2 containers of Louisiana minced crab meat, each 14.5 oz. I used both of those. I pressed as much of the water out as I could.
-I didn’t have a fresh lemon, so I just used lemon juice from the bottle
-I didn’t have Ritz so I used Captain’s Wafer type crackers (Keebler version)
-I fried the cakes in vegetable oil, in an electric skillet

This is what I will do differently next time:
-Make sure I press more water out of the crab cakes. I thought I had done a good job, but I’m going to try harder next time
-Skip the mayonnaise; I don’t think it added anything except more liquid to the crab cakes. As a binding agent, the egg should be good enough.
-Use bread crumbs instead of crackers. We crushed the crackers up pretty small, but there were still mushy chunks in the crab cake that were not aesthetically pleasing.
-Experiment with baking the crab cakes instead of frying. No doubt the frying is delicious, but I want a healthier option.


This is my crab cake, served over a Spring mix salad, with cherry tomatoes and mushrooms.  I added some salt and pepper to the salad, drizzled olive oil over it all and it was DELICIOUS. (Sorry for the crappy picture…I took this with my Droid phone and don’t know how to edit to make it pretty.)


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