Tuesday, February 2, 2010

Crab Cakes

I've mentioned before that I am trying to recover from a life-long irrational fear of seafood; now that I've conquered cooking fish at home, crab cakes were next on my list to try. Jeff and I looked online for recipes, but we were overwhelmed by all of the variations. After reading a few different ones, we decided to just forge ahead with our own ideas.

In addition to the crab and mayonnaise, of course, I was insistent on green onions while Jeff was insistent on corn; in they both went! We also added panko bread crumbs, fresh lemon juice, sriracha hot sauce, cayenne pepper, and an egg. Next, I pressed the patties into more panko before frying them in a skillet so that they would be extra crispy. I served the hot crab cakes with some tarter sauce into which I whisked a whole bunch of fresh lemon juice.

I really enjoyed these crab cakes. The corn brought out the sweetness in the crab while also adding a different texture to the mix. The green onions and lemon juice provided plenty of brightness, while the hot sauce and cayenne pepper made the cakes perfectly spicy. What can I say about panko? The contrast between the crispness of the outside of the cakes and the tender inside was to die for; I'll never use another kind of bread crumb.

Keep in mind that I've only tried crab cakes a couple of times, so I don't have the greatest frame of reference; however, Jeff, the household Crab Cake King, assured me that these were very, very good. With his endorsement, I am confident in recommending this recipe. Enjoy!

Crab Cakes: The Recipe

Amanda's notes: Next time, I may add another egg to this recipe because the cakes were a little fragile; however, it was nothing that gentle handling couldn't take care of.
The next day, I broke up the leftover crab cakes into the leftover rice, added some green peas, and fried everything in a skillet with a little bit of soy sauce. Tasty!

1 package frozen crab (approx. 1 lb), thawed
1/2 cup mayonnaise
1/2 cup panko bread crumbs
4 green onions, sliced
1 can corn, drained
1 large egg (2 if mixture isn't holding together)
juice from 1/2 lemon
1 tsp sriracha hot sauce
1/4-1/2 tsp cayenne (less or more, depending on how brave you are!)
1 tsp kosher salt
freshly cracked black pepper

Extra panko
vegetable oil


Mix all ingredients, form into patties (6 large, 12 small). Fill a shallow dish with extra panko, coat patties on both sides. Coat the bottom of a skillet with vegetable oil, heat to medium high. Fry crab cakes until golden brown (about 3 min per side). Drain on a cookie sheet lined with paper towel. Serve cakes with lemony tarter sauce. Enjoy!


  1. Yum! Jealous of where you live - you have access to some good seafood, I bet. These crabcakes might convert anyone to a seafood fan!

  2. Yes, the crab was local! I am trying to make up for all of the years that I spent not appreciating my location. :)
    Thanks so much, taste traveller!

  3. These crab cakes were amazing!

  4. GREAT job on the fish cakes, they look EXACTLY like the ones my Dad makes!!

  5. Wow! This is great and nice. My family loves this so much because we prefer seafood than pork or beef.

  6. Thanks for your comment, dining room table!

  7. Your crab cakes sound delicious! Thanks for sharing :)

  8. You're welcome, Karine. Thank you for stopping by; always nice to see new faces!