How to Make Crab Cakes
Introduction
Looking to make something fancy but easy? Why not a batch crab cakes? For a weekend treat or to impress guests at your next dinner party, this guide is perfect for making the best crab cakes you’ve ever had.
History of Crab Cakes
Origins in Chesapeake Bay
Crab cakes had a long legacy even way back in the Chesapeake Bay. With aromatic blue crabs available in abundance, the terroir made them Chesapeake Bay special.
Evolution Over Time
But it’s interesting how crab cakes have gradually moved up the culinary hierarchy to become the seared bites you might find on the menu of a bistro or brasserie. Regional variations have cropped up but, at heart, it’s the same idea. Crabby, crabby goodness.
Ingredients
Fresh Crab Meat
The show-stopper! Whenever possible, choose fresh crab meat! It makes all the difference in the world here.
Binding Ingredients
You want something to bind your crab cake: mayonnaise, eggs, breadcrumbs.
Seasonings and Spices
A seasoning mix of Old Bay, mustard, Worcestershire and parsley can lift your crab cakes from just OK to the heights of epicurean greatness.
Types of Crab Cakes
Traditional Maryland Crab Cakes
The original that’s all about the crab meat. Rarely any fillers on this one.
Restaurant-Style Crab Cakes
Sometimes bigger and with more sophisticated spice mixes, these sorts of crab cakes could involve lump crab meat and more expensive spices.
Healthy Crab Cakes
Get less mayo and more veggies. Bake, not fry.
Choosing the Right Crab Meat
Lump Crab Meat
This kind of meat is from the crab’s body, and is a favorite for making crab cakes, thanks to its large, firm pieces.
Claw Crab Meat
Inexpensive, much stronger in flavor. For people who like their crab cakes with a punch.
Backfin Crab Meat
Mingling lump and smaller chunks. Perfect for a blend of texture and taste.
Step-by-Step Recipe
Preparing the Crab Meat
Be sure your crab meat is not too drenched, or you’ll end up with watery crab cakes. Be sure to pat dry with paper towels if need be.
Mixing the Ingredients
Combine your crab meat with your culinary binder and seasonings, being gentle to maintain the integrity of the crabmeat.
Forming the Cakes
Shape your mixture into patties. You can use a cookie cutter for uniform shapes. |
Cooking Methods
There are several ways that you can cook crab cakes for example: you can pan-fry, bake or broil. Each of them have different taste and texture.
Cooking Techniques
Pan-Frying
Preparation: Heat a skillet with oil over medium heat. Cook the crab cakes for 3-4 minutes per side, or until golden brown.
Baking
Bake the crab cakes in a preheated 375°F (190°C) oven on a greased baking sheet for 15-20 minutes, or until golden brown.
Broiling
Broil for about 5 minutes if you’d like a crusty top, but keep a close watch – you don’t want to burn them.
Serving Suggestions
Tartar Sauce
And it complements the crab cakes beautifully. The sauce is creamy and tangy, but the richness of the crab cakes holds its own.
Lemon Wedges
Photo by Kelly BowersA fresh splash of lemon juice adds bright, tart flavor to the dish, while complementing the crab.
Side Dishes
Serve with coleslaw, corn on the cob or a green salad for a complete meal.
Common Mistakes to Avoid
Overmixing the Ingredients
Overmixing will break down the crab meat too much and in order to retain those nice chunks of crab, just mix until combined.
Using Imitation Crab Meat
Must use real crab meat. Imitation crab meat is gross and chewy.
Not Draining the Crab Meat Properly
Moisture is your enemy, so make sure that your crab meat is well-drained before forming into crab cakes.
Storing and Reheating Crab Cakes
Storing in the Fridge
Leftover crab cakes can last in a covered container in the fridge for 3 days.
Freezing Crab Cakes
Drop frozen crab cakes into the skillet, let thaw a bit, then turn; Freeze uncooked crab cakes on a baking sheet and then transfer to a freezer bag. Stay fresh up to 3 months.
Reheating Methods
Reheat in the oven at 350°F (175°C) until warmed through, about 10-15 minutes.
Nutritional Information
Calories and Macronutrients
For example: | Crab cakes are fairly low in calories but high in protein. The average crab cake has around 200 calories and 20 grams of protein.
Health Benefits of Crab
Crab meat offers an especially good source of vitamins and minerals such as the B12, selenium and omega-3 fatty acids.
Variations and Twists
Spicy Crab Cakes
Add some diced jalapeños or a splash of hot sauce for a spicy kick.
Asian-Inspired Crab Cakes
Incorporate flavors like ginger, soy sauce, and sesame oil for an Asian twist.
Vegan Crab Cakes
Spoon some crab mixture onto each pastry crust and arrange them on the tray. Top each server with hearts of palm or artichoke hearts to complement a crab-less recipe and add some shape and dimension while serving as the star meat substitute. This heart-healthy recipe is ideal for seafood-averse individuals.
Pairing Crab Cakes with Drinks
White Wines
A crisp Sauvignon Blanc or Chardonnay pairs wonderfully with crab cakes.
Craft Beers
Try a light, hoppy IPA or a refreshing pilsner.
Non-Alcoholic Beverages
Sparkling water with a squirt of lemon or your own lemonade would be excellent choices.
Conclusion
Now you can probably make up some crab cakes at home, too. It’s not that hard, if you get good ingredients and practice. So buy some crab meat, and let’s get started.
Frequently Asked Questions (FAQs)
What type of crab meat is best for crab cakes?
Lump crab meat is the best option because it has the largest, most firm pieces and it has the sweetest flavor.
Can crab cakes be made ahead of time?
- a) Yes, you can prepare the crab cakes 24 hours ahead and refrigerate them for up to one day before cooking them.
What are some common mistakes when making crab cakes?
Overmixing the ingredients, using imitation crab meat instead of real, and not completely draining the crab meat of its excess liquid are some of the most common mistakes.
How do you keep crab cakes from falling apart?
Only begin binding when the mixture is more liquid, in order to prevent overmixing. Chill the mixture before cooking.
Are there healthier alternatives to traditional crab cakes?
Yes, you can halve the mayo, load up on more veggies, and bake it instead of frying.
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