Thursday, June 9, 2011

Crab Cakes


Here is how you can take one can of crab and make it into a light luncheon for the ladies. Add a green salad and some homemade tartar sauce and you will have an elegant meal that is sure to impress.
By the way – it’s also a sure way to satisfy a hungry husband.




Tartar Sauce
  • 1/2 cup mayonnaise
  • 4 slices sweet pickle or one dill pickle finely chopped
  • 1- 2 teaspoons pickle brine
  • 1/2 teaspoon sugar ( if desired)
  • 1 teaspoon prepared mustard
  • 1/2 teaspoon dried dill weed or 1 Tablespoon fresh dill chopped
Crab Cakes
  • 4 tablespoons Panko* bread crumbs, (first amount)
  • 1 egg, lightly beaten
  • 2 tablespoons mayonnaise
  • 2 tablespoons finely chopped carrot
  • 2 tablespoons finely chopped celery
  • 1 tablespoon finely chopped chives
  • 1 teaspoon dry mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Tabasco Sauce (opt.)
  • 1 170 g. can crabmeat, drain and squeeze out excess liquid
  • 2 tablespoons Panko* bread crumbs (second amount)
  • 2 tablespoons vegetable oil
* Panko or Japanese bread crumbs can be found with the regular breadcrumbs in the grocery store. They are coarser and crispier than regular bread crumbs.
  1. Mix Tartar sauce ingredients in a bowl and refrigerate until serving.
  2. For Crab cakes, mix first 9 ingredients together in a bowl.
  3. Add crabmeat and mix gently with a fork until crab is well distributed.
  4. Working with one generous tablespoon full at a time, form the crab mixture into 3-4 inch patties about 1/2 inch thick.
  5. Dredge each crab cake on both sides in the 2 tablespoons of panko crumbs.
  6. Preheat oil at medium heat in a skillet.
  7. Fry crab cakes until golden brown on each side, flipping each only once.
  8. Serve immediately with homemade tartar sauce and lemon wedge.

14 comments:

  1. I'm going to have to try these Bev.

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  2. Hmmm... these look yummy. Can I make them ahead and then dredge them and cook them tonight? I'll have to try it and see.
    Thanks for all of the fantastic recipes! This is my go-to place for inspiration for dinner! Love all the recipes!

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  3. YUM! I've made crab cakes, salmon cakes, and maguro (Japanese--can't remember the English word!--we lived in Japan for 8 years) cakes, but I've never made homemade tartar sauce. I will definitely be trying this. And you know, I made salmon cakes the other day and used panko instead of my usual cornmeal to dredge them in, and I LOVED it. It made them so much lighter and crispier. That's how the Japanese make all their fabulous krokke (croquettes). They make potato, crab, and I've even had wild boar (inoshishi) croquettes.

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  4. I plan to try these. They look simple and delicious!

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  5. I just LOVE this blog! I'm been reading it for probably a year now, and have tried many of the recipes. When your cookbook came out, I was VERY excited, and it came out at just the right time too! I was able to give it to my cousin (in Saskatchewan) for a wedding present!

    I also have a cooking blog and would like to review your cookbook and then do a giveaway with it. If I were to purchase a copy to review might I also be able to receive a complimentary copy for the giveaway?

    Blessings,
    ♥Book blogger

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  6. April, I don't see any reason why you couldn't mix the wet ingredients ahead of time, then mix in the panko crumbs just before dredging and cooking them.

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  7. Book Blogger - thank you so much for your kind comments and offer to review the book. We are referring all our book requests to our publisher. You can find their contact information if you click on the cookbook image in the right column of our homepage.
    I'm going over now to check out your blog. I love discovering new sites.

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  8. Oh! These look great! All of your recipes look great!

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  9. Would like to purchase your cookbook but I live in the US and didn't find a place to buy here?? Is there one?? Thanks Cheryl

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  10. Cheryl,
    The stores are still bringing it in. If you go to Barnes and Noble ..they will order one in for you.
    Also you can order if from amazon or our publisher and that information is found at the top right hand corner of our blog.

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  11. Thanks for the recipe! I'm looking to make more 'seafood' and this is a great addition to the menu! :-)

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  12. Very, very good. My favorite salmon cake recipe and I made the recipe exactly as is.

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