I love crab cakes! I don’t get to eat them as often I’d like, but when I do I will more than make up for the lost time in the quantity eaten. For me, eight to ten crab cakes is just a light snack! When it comes to crab cakes I’m absolutely shameless!
I also love Alaskan King Crab legs dipped in garlic butter just as well as I do crab cakes. One year for Mother’s Day my late husband and son took me to Joe’s Crab Shack and the waitress loudly announced “For Mother’s Day, Tammy’s son and husband have BOTH given her crabs!”
Surprise! I received, not one — but two, huge buckets of Alaskan King Crab legs — and ate them both entirely up all by myself — while they had ordered themselves something else. I was a very happy camper!
I absolutely HATE that fake crab stuff spelled with the letter “K” (Krab) and I have never used it to make this crab cake recipe — and I never will.
If you must substitute something else in place of real crab, I highly recommend that you simply use well drained canned salmon or tuna instead.
It is actually easy to also make very delicious salmon or tuna cakes/patties using this same by substituting them in place of the crab — whether you flake up fresh fish or simply use well drained cans of either salmon or tuna.
You can adjust the seasonings and the amount of spicy heat to personal preference.
The egg yolks are used as binder to hold it altogether. Depending upon the size of the yolks, you might have to adjust (up or down) by one yolk.
Crab Cakes
2/3 to 1 cup mayonnaise or Miracle Whip
4 egg yolks, beaten
1 to 2 teaspoons lemon juice
2 to 3 tablespoons Lee & Perrins Worcestershire sauce
2 teaspoons Dijon or Spicy Brown Dijon (or substitute dry ground mustard)
1 teaspoon ground black pepper
1/4 to 1/2 teaspoon blackening seasoning blend (see recipe below)
1/8 to 1/4 teaspoon crushed red pepper flakes
1/4 cup fresh parsley, finely chopped
1/4 cup fresh green onion or scallions, very finely chopped
2 cups crushed saltine crackers (blended/processed/crushed into coarse sand-like powder)
2 lbs crab meat, picked clean of shells
Mix all ingredients together.
Make into patties about 3-1/2 to 4 inches in diameter and 1/2 inch thick.
Coat with flour that has been mixed with a dash of salt and ground pepper.
Fry in 1 inch of hot oil until golden brown on both sides — about 4 to 5 minutes on each side.
Blackening Seasoning Blend
2 Tbsp choice of either paprika, smoked, or spicy paprika
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp ground dried thyme
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon dried basil
1 teaspoon dried oregano
Mix together until well blended. Store in an airtight container at room temperature until ready to use.
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