Sunday, March 21, 2010

Crispy Crabcakes

Crab is so flavorful and succulent that one would assume crabcakes would be so as well.  So I have always been disappointed by the crabcakes that I have tried at various restaurants as well as the ones I have ordered online.  Instead of tasting crab, the dominant flavor in all of the crabcakes I have tried is red pepper.  And the texture like stuffing with hardly a trace of the succulent crab that I was looking forward to. 
These are different.  These crabcakes taste like crab.  Every other ingredient is a pleasant backdrop, but the crab takes center stage.  I use just a little bit of fresh breadcrumbs to pull the ingredients together and dredge them with panko to give them a nice, light crispiness.  No stuffing here, folks.

Crispy Crabcakes:

2 tablespoons finely chopped chives (you can substitute with dill or parsley, or omit altogether)
1/2 teaspoon dry mustard
2 splashes Tobasco sauce
1 teaspoon Worcestershire sauce
2  1/2 tablespoons mayonaise
2 large eggs
3/4 to 1 cup fresh breadcrumbs
Panko crumbs
1 pound good quality lump crab meat
salt and pepper
Butter and olive oil

  • Mix together the first 6 ingredients until well combined. 
  •  Add the crabmeat (gently so you dont break up the pieces too much) and fresh breadcrumbs.  Season to taste with salt and pepper.
  • Divide the mixture into 6-8 portions and flatten out into patties.  (I made 7 patties)
  • Pour a small mound of Panko crumbs onto a plate or cutting board and dredge each patty.  Set the patties aside.
  • Refrigerate the patties, uncovered for at least 1/2 an hour up to overnight (to dry them out a little).
  • Heat a little olive oil with a pat of butter in a heavy bottomed skillet (I used cast iron, but I have made these in a non-stick skillet and that worked fine too)
  • Add the patties in small batches and brown on both sides. 
  • Serve immediately with a squeeze of lemon juice
I used my little mini blender to make fresh breadcrumbs.  You can use a regular blender or mini food processor, or you can even crumble it up by hand.
This is the brand of crabmeat I use.

The first 6 ingredients

Add the crab and breadcrumbs
Dredge in Panko
Set aside and chill



Squeeze a little lemon juice on these and eat them while they are still hot.


  1. I cannot wait to try out this recipe!!!!! Thanks Kye! xoxo Jacinta

  2. What an interesting idea! I love crab cakes, but have never seen them cooked this way. I love it!


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