SewLibra:
Over time I've changed this crab cake recipe to be just like I want it. Today I'm sharing it!
SewLibra:
I forgot to take a pic of the crab as packaged, but it's a 1 lb. container of Chicken of the Sea Lump Crab from Costco. It's fully cooked and ready to go.
SewLibra:
It's important to firmly but gently press down on the crab in a strainer to get as much liquid out as possible. Too much moisture will make you have to use too many bread crumbs, so not ideal. Be careful to not break the large lumps.
SewLibra:
Use a whisk to lightly beat the egg and then add in the rest of the wet ingredients, and finally the dry ingredients from your other bowl.
SewLibra:
With a fork, gently add the crab, scallions and plain bread crumbs. I hate celery but love scallions, so that's one change I had made long ago.
SewLibra:
Your mixture should be moist, but enough bread crumbs to hold a shape. I use only Progresso plain bread crumbs for the inside and Progresso panko crumbs for the outside. Panko always gives a crunchy crust to anything fried!
SewLibra:
This recipe makes 8 crab cakes. I use a 1/3 cup measuring cup and gently press the mixture in.
SewLibra:
Hold the measuring cup upside down and let it fall on your hand. It's delicate, but should hold it's shape. Place in the panko crumbs and cover all sides. This will flatten them out a little and that's fine.
SewLibra:
Use waxed paper to store your crab cakes for chilling, using a separate paper between layers. If you don't chill them first they're likely to fall apart in pan!
SewLibra:
I usually let them chill about 4 hours. Once I left them in overnight and it was ok, but too long and the Panko will get soggy. Also don't forget to chill your white wine of course! ;)
SewLibra:
Fry in canola oil with a pat of butter on medium heat. I fry four at a time to have room to turn them without breaking them. Fry side one till browned, turn once, fry the other side.
SewLibra:
Put the four cooked cakes in a 275 degree oven to keep them warm while you cook the next batch.
SewLibra:
Here they are, all hot, crispy and delicious! The Old Bay seasoning really gives them that restaurant flavor you expect. Heat up leftovers in 350 degree oven for 15 -20 minutes, turning over half way through cooking..
SewLibra:
I usually serve crab cakes with rice and a veggie, but mashed potatoes go well too. I like spicy cocktail sauce on my crab cakes, others may prefer tartar sauce, lemon, or nothing at all.
SewLibra:
The insides still have crab lumps and it's very juicy. I think this was my best batch yet and I've done this about a dozen times!