Crab Cakes

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

ingredients

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directions

  • 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.

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Reviews

  1. 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
     
  2. 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.
     
  3. I wanted a recipe for a sightly different type of crab cake without the usual Old Bay seasoning flavor. These were the absolute best.
     
  4. 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.
     
  5. 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!
     
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RECIPE SUBMITTED BY

My name is Susan and I live in Oldtown, Idaho. My husband and I have 3 horses and enjoy riding in the backcountry and camping with our horses. I enjoy cooking and quilting when we are at home.
 
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