♪
Crab cakes are traditionally associated with the area surrounding the Chesapeake Bay, in particular the states of New Jersey and Maryland. They can also be found in New England, the Gulf Coast, the Pacific Northwest, and the Northern California coast, where the crabbing industry thrives. While meat from any species of crab may be used, the blue crab, whose native habitat includes the Chesapeake Bay, is the traditional choice and generally considered to be the best tasting. In the Pacific Northwest and Northern California, the endemic Dungeness crab is a popular ingredient for crab cakes.
San Francisco Bay Area is blessed with an abundance of Dungeness crab, starting from October through February or so. This time,
for this crab cake, I used pricey Alaskan King crab, a meaty and delicious variety.
♪
Crab Cake
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
This is a simple and quick recipe which can be made hours before, and fried right before it is served.
INGREDIENTS
• 1 large egg
• 1½ Tbsp mayonnaise
• 1 tsp Dijon mustard
• 1/16 tsp salt or to taste
• 1/16 tsp ground black pepper or to taste, or ¼ tsp hot sauce (optional)
• 200 g lump crab meat (already steamed and out of shells)
. . . pulled into bite-size pieces, excess water squeezed out
• 1/3 cup panko / Japanese white bread crumbs
• 2 Tbsp flat leaf parsley, or green onion, or combination of,
. . . also 1 tsp of fresh tarragon does wonders too (optional)
• vegetable oil for frying
• lemon wedges to serve on side (optional)
• tartar sauce to serve on side (optional)
DIRECTIONS
◊ In a medium bowl, beat the egg lightly, add mayonnaise, mustard, salt and pepper (or hot sauce) and combine thoroughly.
◊ To the mixture, add crab meat, panko, parsley, and combine well. Divide the mixture into
4 equal portions. Shape mixture into 4 patties, pressing gently to flatten. Place patties on a large plate, cover with plastic wrap and refrigerate for at least 1 hour.
◊ Pour 1 Tbsp oil in a non-stick fry-pan, and heat at medium-high heat. Place the patties on the fry-pan and cook for 2 ~ 3 minutes on each side or until golden brown. To plate, if desired, place a wedges of lemon or some tartar sauce on the side. Serve with seasonal salad or greens of choice and warm, crispy French rolls and butter.
~ Bon Appétit! ~
♪
So, what’s cooking in your kitchen?
♪
You need to teach the Princess master chefs how to cook and charge a fortune for it! Happy New Year dear friend~
I know you love me. 😀 ))) There is one thing however that I can teach them. That is how to make Persian rice. 🙂
I love crab cakes and tarragon , what a great combination . As soon as I return from my vacation I will make them. A healthy and happy New Year to you Fae.
Thank you Gerlinde, A couple days ago, it was said on the news that the warning on Dungeness crabs have been removed and we should be able to see carbs on the market with reasonable prices! Yeah! 😀 )))
Looks delicious, Fae! 🙂
Thank you, Nancy! <3
One of my favorites, Fae. You must have been reading my mind, I’ve got lump crab in the fridge to make crab cakes and yours look terrific. If I see them on menu as an appetizer or main course, I can’t resist ordering them.
Me too, Karen! If I see them on the menu I’ve got to have them too. My recipe is a simple one. If you have an original recipe, please do post for us. 🙂
Yuuum! I love crab cakes!
Me too, Ivette, they are yummy! 🙂
Who can resist crab cakes, especially ones like those you’ve prepared here, Fae? There’s a proper balance of ingredients ensuring that the crab meat shines. I need to find me some good crab and make this recipe. Thanks for sharing, Fae.
Thank you, John. We are short of crabs here in SF. I hope you can find nice fresh crabs in your area. 🙂
Your crab cakes look and sound so delicious, Fae! I love the idea of using tarragon for that extra layer of flavour! Thanks so much for sharing these with us! 😀
Hi Julianna, Thank you so much. I’m glad you like the recipe. Yes, for palates that appreciate the fresh taste of tarragon, would really get a kick out of it. 🙂
Hi Fae, the crab cakes look yummy. Definitely one of my favourite things!
Thank you, Amanda, it is one of my faves too. Thank you! 🙂
Dear Fae,
Happy New Year! Thank you so much for this fabulous recipe. Stefano and Her Majesty adore crab cakes and I was just waiting for the right recipe to come my way. Just perfect to start the new year.
xo. Francesca
Sweet Francesca, Happy New Year to you too! This is as simple as crab cakes recipe comes. Yes, perfect January meal. I hope Stefano and Her Majesty will like it. 🙂
Fae! These are beautiful AND deliciously looking! I will try them for sure!
Thank you, Diana. It is a simple version and takes only little time. 🙂
Formerly cooking and now in my fridge is okra soup made with tilapia fillets and shrimp.
Hi Yvonne, I’m not able to visit your blog. Have you stopped blogging? Thank you for your visit. The okra soup sounds interesting! 🙂
Just lovely Fae, one of my favorites too. ……we live in Delaware, not far from the Chesapeake Bay, and typically Maryland Blue crabs are a common sight in these parts. Love your recipe, I could easily devour about 3 of those in one sitting 🙂
Loretta, Thank you. Two was not enough for me either. 😀 ))) This is a very simple recipe. I would love to see a real Maryland/Delaware crab cake recipe (on your site?) using Maryland Blue crabs! 🙂
These sound delicious Fae and I can’t wait to try this recipe! 🙂
Thank you, dear Linda. It is a simple version of it, and I enjoy having them in chunks. 🙂
I love crab cakes! I just wish that crab meat was a little less expensive. To feed a family of five, I’d need a lot more than that 😉
Great presentation and mouthwatering pictures!
Yes Vera, especially prices now due to the crab health issue. We are both on the west coast, and when the healthy crabs are in the market again, just look for the good deals. Even Whole Foods have good deals for crabs sometime in the beginning of the year (Jan ~ Feb). Thank you for the kind comment. 🙂
Wow! This is so delicious , Fae! Love crabs 🙂
Thank you, Freda, I’m so glad you like it. I love crabs too, and will post more crab dishes once I can get hold of healthy Dungeness crabs. 🙂
Love crab cakes! The garden green on the side adds a healthy layer to the delicious plate!
I thought you’ll like it, Chris. 🙂
Hi Fae, this looks great. I haven’t made crab cakes yet and I should. Your recipe would be a good start. King crab is ridiculously pricey here, but our local crab is nice.
Hi Stefan, Thank you. You are right, mine is a good starting point, because, mine has the shortest ingredient list. 🙂 You can built it up to your palate adding all the other ingredients that other recipes suggest.
Hi, Fae, it’s Tammy from the Ocean Princess cruise in april 2014. Love this recipe but don’t know how much crab is 200 grams. Where can I go to convert grams to ounces? Hope life is treating you well. Take care! Tammy
Hello, hello, Dear Tammy, So good to hear from you. I hope all is well. Happy New Year@
Through the menu on the top of my website, you’ll see “A Thing Or Two”. When you click on it, on the top of the drop down you’ll see ‘Conversions and Measurements‘. Click on it. Then click on the scale on the top of the page, which will take you to a conversion calculator. 200 grams = 7 oz. 🙂
thank you! And happy new Year to you as well!
I grew up in New England and now live on the Chesapeake Bay. You’ve nailed it!
Gina
Thank you, Gina! Were you able to get fresh good harvest of crabs this year? 🙂
This looks and sounds delicious! My husband always talks about the crab cakes that he had in Maryland years ago. Guess what I will be surprising him with? 😉
Thank you, dear Homa. I hope this meets his decadent taste buds. Ask him what flavor made the Maryland crab cake stand out and then adjust the recipe to his taste. 🙂
Crab cakes are a favorite and your recipe is similar to mine – I add some sweet red peppers 🙂
Ooo, I like the additions of the sweet and red peppers! Yum! 🙂
Yummy! Happy New Year, Fae!
Thank you, Merril. Happy New Year to you too! 🙂
Delicious and mouthwatering recipe, pictures and description Fae ☺
Thank you, SKD! 😀