Crab Cakes

Submitted 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."

 

• Ready In: 1hr 40mins
• Ingredients: 15
• Yields: 8-10 crabcakes

ingredients

• 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

1. 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.
2. Combine thoroughly.
3. Add crab and mix well.
4. Shape into 8 to 10 patties and coat with remaining panko.
5. Refrigerate until chilled, about 1 hour.
6. In skillet heat butter&/or oil over medium heat.
7. When nice and hot add crab cakes.
8. Sear until coating is golden brown and lightly crispy, about 3 to 4 minutes on each side.
9. Add more oil or butter as needed to the pan to prevent the cakes from sticking.

Reviews

[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

 

[Motheroflittle]

This is great made with tuna fish . I cant always afford crab and I always have tuna so I thought "why not?" good choice, its a family favorite . I left out the sherry though. OK,You crab cake snobs can breath now. I'm sure its 5 stars with real crab.

 

[bigmoo]

I wanted a recipe for a sightly different type of crab cake without the usual Old Bay seasoning flavor. These were the absolute best.

 

[Island Chef]

This is exactly what I've been looking for in a Crab Cake. I grew up on the Chesepeake Bay and ate crab cakes all the time, but since I had moved west 30 years ago I had not been able to find the "right" recipe. Couldn't find Panko in the local markets, so I crushed a package of Saltine crackers as a substitute and it worked just great. I made 8 cakes and between family and friends, there wasn't a scrap left.

 

[rochsann]

Easy to put together, and a wonderful fresh taste are two reasons I'll make these crab cakes again and again! I chilled them overnight and it was a treat the next evening to pull them out to cook for a fast, elegant dinner. Thanks, Susan, for a great-tasting recipe!