Recipe by Susan Dillard
This recipe is from Ray's Boathouse in Seattle, WA. I've tried several crab cake recipes and this is my favorite by far. Note: prep time includes 1 hour chilling.
Top Review by barbie66
I can't believe I haven't reviewed these before! I have made them several times, and they are probably the best crab cakes ever! I really like that no mayo is used (I'm one of those mayo-phobic people). I didn't make any changes other than to add a little fresh garlic with the shallots. Try these, you won't be disappointed! Thanks Susan for sharing such a great recipe! --Marla
- 1 lb cooked crabmeat, fresh or frozen
- 1 1⁄2 cups panko breadcrumbs
- 3 tablespoons diced red bell peppers
- 3 tablespoons diced shallots
- 3 tablespoons minced parsley
- 3 tablespoons lemon juice
- 1 tablespoon dry sherry (optional)
- 1⁄4 cup heavy cream
- 1 large egg, beaten
- 1 pinch salt
- 1 pinch white pepper
- 1 dash Tabasco sauce
- 1 pinch celery salt
- 1⁄2 teaspoon paprika (preferably sweet Hungarian)
- 4 tablespoons butter or 4 tablespoons oil (or mixture of both)
Directions See How It's Made
- In bowl, mix together 3/4 cup of the panko, bell pepper, shallots, parsley, lemon juice, sherry, cream, egg, salt, pepper, Tabasco, celery salt and paprika.
- Combine thoroughly.
- Add crab and mix well.
- Shape into 8 to 10 patties and coat with remaining panko.
- Refrigerate until chilled, about 1 hour.
- In skillet heat butter&/or oil over medium heat.
- When nice and hot add crab cakes.
- Sear until coating is golden brown and lightly crispy, about 3 to 4 minutes on each side.
- Add more oil or butter as needed to the pan to prevent the cakes from sticking.