You will not believe how wonderful these crab cakes are. My husband thinks that these crab cakes could win an award. You be the judge!
All regional crabs may be used in this crab cake recipe, such as blue crab meat, lump crab meat, or Dungeness crab meat.
Please check out my Cabernet Filet Mignon dinner menu, Poached Chicken Breasts with Blackberry Cabernet Sauce dinner menu, and Taste of California Dinner (Cioppino Dinner) which includes these Crab Cakes with Green Onion Sauce.
- 1 pound crab meat (blue crab, lump crab, or Dungeness crab), cooked*
- 4 scallions (green part only), minced or 1/4 cup green onions, minced
- 1 tablespoons herbs (such as cilantro, dill weed, basil, thyme, parsley, etc.), freshly chopped
- 1 1/2 teaspoons Old Bay Seasoning
- 1/4 cup Panko or fine dry bread crumbs
- 1/4 cup mayonnaise
- Salt and white pepper to taste
- 1 large egg, slightly beaten
- 1/2 cup fine bread crumbs or cracker crumbs**
- 4 tablespoons butter
- 1/2 cup mayonnaise
- 3 tablespoons heavy cream
- 1 large egg, hard cooked and minced
- Couple drops Tabasco sauce
- 1/2 teaspoon Worcestershire sauce
- 1 teaspoon lemon juice, freshly squeezed
- 1 teaspoon dry mustard
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 jalapeno chile pepper, seeded, deveined and very finely chopped
- 1/8 teaspoon sugar
- 3 tablespoons green onions (whole), finely chopped
Carefully clean the crab meat of any shells or cartilage. In a large bowl, gently mix crab meat, scallions or green onions, herbs, Old Bay seasoning, bread crumbs, and mayonnaise. Season with salt and white pepper. Carefully fold in egg with a rubber spatula until mixture just clings together.
Divide crab mixture into four portions and shape each into a flat, round cake about 3 inches across and 1-1/2 inches high. Place onto a baking sheet lined either parchment or wax paper; cover with plastic wrap and refrigerator at least 3 hours or overnight (the cold will firm up the cakes so that they will not break up when fried.)
Place bread or cracker crumbs into a shallow pie plate; lightly dredge crab cakes.
In a large nonstick frying pan over medium heat, heat butter until hot but not smoking (add more butter if needed). Gently lay chilled crab cakes onto bottom of the pan; slowly fry crab cakes approximately 3 to 4 minutes per side or until crisp and golden brown, turning once only with a spatula. If the crab cake browns too quickly, reduce heat. The internal temperature should be 150 to 155 degrees F. with an cooking thermometer. Remove from heat, transfer onto a serving platter, and serve hot with Green Onion Sauce.
NOTE: These crab cakes are also great as a starter course of your dinner meal.
Makes 8 servings or 16 petite crab cakes.
In a medium bowl, combine mayonnaise, cream, egg, Tabasco sauce, Worcestershire sauce, lemon juice, dry mustard, salt, pepper, japapeno chile pepper, sugar, and green onions.
Cover and refrigerate at least one hour. Serve sauce cold.
I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.
You can learn more or buy yours at: Super-Fast Thermapen Thermometer.