Crab Cakes
When I saw these Crab Cakes on the Starbook of May 2018 (dedicated to Bernard Laurance’s book, “Mon Grain de Sel“), I immediately saved the recipe among those: “must try”, as they looked so inviting that I couldn’t resist trying them sooner or later.
Finally, I found the time to prepare them, and I must say that the appetizing look did not disappoint expectations: one leads to another! and, at my house, they were gone in an instant!
I found these crab cakes delicious, tempting, quick to prepare, and by following the precise, step-by-step instructions of the recipe, it’s impossible to go wrong.
Try them as a second course, served with a small salad with arugula, or as a tempting appetizer.
It’s a tasty and exquisite dish, but if you want to prepare a more economical version, you can use surimi in the same proportions, but it won’t be the same.
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- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Frying
- Cuisine: International
- Seasonality: All Seasons, Summer
Ingredients
- 1 lb crab meat (canned, preferably of good quality)
- 4 oz crackers (salty (I used Ritz))
- 1/2 cup mayonnaise
- 1 tbsp mustard
- 1 egg (whole)
- 2 tbsp green onions (chopped or chopped chives)
- 2 tbsp parsley (chopped)
- to taste pepper
- breadcrumbs (optional)
- 1/3 cup peanut oil (for frying)
- 1 tbsp salted butter (for frying)
Tools
- Bowl
- Chopper Braun, 1000 W power and various accessories
- Pot for frying, with basket
- Cutting board
Preparation
Break the egg into a bowl, add the mayonnaise, mustard, parsley, and green onion. Add pepper and mix well.
Grind the crackers into a fine powder using a food processor and add to the previous mixture.Squeeze half a lime (I used lemon), getting about 2 tsp of juice and add it to the mixture as well.
Then add the crab meat, mixing everything with your hands, being careful not to break it up too much.
Take a portion of the mixture and roll it between the palms, then flatten it, doing the same with the rest of the dough.
You should get eight pieces. Keep them in the fridge for 30 minutes.
The crab cakes can be coated in breadcrumbs, I cooked them directly as they were.Put a pan on low heat with 3 tablespoons of oil and 1 tbsp of salted butter.
This is the necessary quantity for the crab cakes to become perfectly golden.
When the butter sizzles, add the crab cakes.
After 2 or 3 minutes, turn them over very gently and let them cook on the other side until they become well golden.Serve the Crab Cakes hot, accompanied by a salad or arugula.
If desired, crab meat can be replaced with other fish or shrimp.
They won’t be crab cakes anymore, but they’ll still be good!Considerations and advice on the recipe and my final judgment:
I recommend keeping some extra crackers aside, I added 2 oz more compared to the initial dose indicated in the recipe, because the dough was still sticky, maybe it depends on the type of crab meat used.
My final judgment is:
recipe APPROVED!With this recipe, I participate in the Starbooks Redone of September 2018
Notes and Tips
I participated in another Starbooks Redone, with this delicious “Roast Chicken with Jerusalem Artichokes and Lemon” recipe by Y. OTTOLENGHI, absolutely worth trying this recipe as well.
Bernard Laurance is one of the most famous French food bloggers, a great traveler, insatiable gourmet and perfectionist, he has written several cookbooks with “recipes: accurate, precise, detailed, with all the steps well described” (see HERE). The recipe was tested for Starbooks by Arabafelice (see HERE).
Shopping Tips !!!
To fry the crab cakes, I used this excellent and deep Frying pot with basket and glass lid, 3 l, in Stainless Steel, available on Amazon at a great price #adv
To chop the crackers, I used the very convenient mini chopper attachment of my Braun MultiQuick 7 Hand Blender.
Read my review for GialloZafferano on the Hand Blender “Braun MQ9045 MultiQuick 9“.
Origin of Crab Cakes?
The homeland of crab cakes is Maryland, the reason lies in the quality of the crabs from the Chesapeake Bay, specimens famous worldwide for their particular blue color, and which cannot be transported to any other area (it seems that these crabs maintain their original color only when raw, which is why they must be cooked alive!).
