I love to order crab cakes whenever I go to a really good seafood restaurant! And 90% of the time I end up being very disappointed! Most times the crab cakes are either too fishy, too pasty, too dry or they just don't taste anything like crab! You would think they could get it right if they're specializing in seafood!
Then one day, a co-worker of my husband, who is also a real foodie like me, gave me a few crab cakes that she made! They were absolutely perfect! Just the right blend of veggies , to crab , to seasoning...not to mention, great texture! I asked her where she got the recipe. She said she went to a restaurant that served these crab cakes and asked for the recipe! They actually gave her the recipe!!! Very cool of them! I've been making them every year for Christmas ever since!
Now I'm passing along the recipe to anyone else who loves a good crab cake...
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| Crab Cakes makes about 24-26 crab cakes (3"diameter x 1/2 inch high) INGREDIENTS: 2 1/2 lbs. - 3lbs. lump crab meat or claw meat 1 large onion 1 large green bell pepper - seeded 1 large red bell pepper - seeded 3 ribs of celery 12 large egg whites - save the yolks pinch cayenne pepper pinch garlic powder pinch kosher salt 24 oz. flavored breadcrumbs- divided in half - I like the "4c" brand 1/2 tsp. Old Bay Seasoning veg oil pan frying DIRECTIONS: Put the lump crab meat into a very large mixing bowl. In a food processor, shred the onion, green pepper, red pepper and celery. Add to mixing bowl with crab meat. Then thoroughly mix in the 12 egg whites, cayenne pepper, garlic powder, kosher salt. Now add in 12 oz. of the flavored breadcrumbs. Combine completely and form into plum sized balls. You should have about 24- 26 balls. Now mix the 12 egg yolks into a separate medium sized pan with about 12 splashes of milk. and the Old Bay Seasoning. Mix well. Put the remaining 12 oz. of breadcrumbs into a separate medium sized pan. Now dip the crab balls into the egg yolk mixture then into the breadcrumbs. Flatten slightly to form a palm sized patty (3"D x 1/2"H). Do this for all the crab patties. Heat a large skillet on med/high heat with about a half inch of veg oil. When the oil is hot, place about 3 - 4 crab patties in the oil and fry until golden. Then flip and brown the other side. Then remove and blot. Do this for all the patties. Then place the crab patties in a single layer on a baking sheet and finish cooking in oven at 350 degrees for 20 minutes. Serve warm. I like to serve it with tartar sauce on top or on the side. ***This recipe is courtesy of R.J. Peter's Restaurant, Long Island, NY*** |
Those sound so good! Do you think you could freeze some possibly before the last breadcrumb dredge? That is a lot of crab cakes for 2 people. If not, I could scale down the recipe. Can't wait to try them!
ReplyDeleteHi Beckie! I would freeze them after they're fried, then just defrost and bake as needed. If you freeze them before the frying stage, they may splatter to much during the frying process. Or you could cut the recipe in half. I hope you'll give it a try! Thank you so much for checking it out!
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