Prep 15 mins
Cook 15 mins
This was one of my favorite appetizers served at our wedding. Our caterer served them bite-sized so they can be passed, but I would love to make them larger for an entree.
- 1 lb dungeness crabmeat
- 1 large shallot, finely chopped
- 1 large jalapeno pepper, finely chopped
- 3 tablespoons cilantro, chopped
- 1⁄2 cup mayonnaise
- 1 large egg, beaten
- 1 tablespoon Dijon mustard
- 1 teaspoon Old Bay Seasoning
- 2 -3 slices white bread, made into crumbs in the food processor
- Butter or canola oil for frying cakes.
- Squeeze all excess liquid from crab.
- Mix rest of ingredients together, up to bread crumbs.
- Add to crab, mix gently.
- Add bread crumbs and mix.
- Add a bit more bread crumbs to form cakes of whatever size you like.
- Fry small cakes for a few minutes until brown on each side.
- Drain on paper towels.
- If you are making entrée size crab cakes, preheat oven to 450, fry on each side and put in oven for 5 minutes.
- Flip cakes and bake another 5 minutes until center of cakes is hot.
- Crab cakes can be held in a warm oven for about an hour if needed.
I was intrigued by this recipe and decided to try it with cooked shrimp. I mixed everything but the shrimp in the food processor and then pulsed in the shrimp. I cooked them (as another reviewer suggested) in the oven at 375 for about 25 minutes on easy release foil with a little butter melted on the bottom and I sprayed the top with Pam. Wow these were fantastic. I made them about an hour before I needed them and put them in the fridge before cooking. Even my 13 year old thought these were great and asked me to make more.Thanks for a fantastic recipe.
These were very good. I removed the pith and seeds from the jalapenos because we were serving them at an engagement party. I would definiely leave them next time, because the crab cakes didn't reflect the heat, and I would add more cilantro for personal preference. I used wheat-sourdough bread to make the crumbs, but had to add about 3/4 cup of store bought at the last minute to tighten up the cakes. Based on other reviews, I baked MINI cakes for 20 minutes at 375, but made a batch of dinner-sized cakes and they required 30 minutes to bake. I served with a 50-50 mayo/dijon sauce. Thanks for a very good recipe that can be used for the family and for company!
Made this recipe again with real frozen crab - Excellent. Problem was I could on get 6 oz of crab so it was difficult to get the measurements exactly right. I only lightly greased the frypan with oil. They browned perfectly and were slightly crisp on the outside. Unfortunately the photos didn't turn out- Thanks again Gay This is wonderful recipe-I tasted the fried version with real crab meat and it can't be beat. I took a couple of liberties, first I baked them instead of frying 375F 20 minutes, flip half way through, I painted a light smear of butter on top of each before baking. Baked them on "Release" a non stick foil again lightly painted with butter. Unfortuneately I could not get fresh or frozen crabmeat so I used 2 tins of crab & 1/2 lb of artificial. My crab cakes were very good but I recommend using 100% real crab. I served them with recipe# 8979 Thai Sweet Chili Dipping sauce. Thanks Gay for posting this super recipe — Sep 10, 2