Sunday, September 25, 2011

Oh-So-Good-N-Easy Crab Cakes

I have a confession to make; I never order crab cakes in a restaurant!  You see, I adore crab cakes and used to order them all the time.  But for some strange reason, three times in a row I got sick right after eating them.  Now the strangest part of all is that I had ordered them in different restaurants in different states!  But the end result was the same; I just can’t bring myself to try another restaurant crab cake!

Do you have any foods like that?  Ones that you have absolutely no luck ordering in a restaurant?  Maybe it’s not a dish that made you ill but something the restaurants never get right? Please tell me I’m not the only person with this kind of problem!

So, I was looking through my brand new “The Essential New York Times Cook Book” by Amanda Hesser and came across a recipe for Crab Cakes Baltimore-Style and instantly had an overwhelming desire to whip us some crab cakes!  Ok, here’s the amazing coincidence; I had bought an 8 ounce container of fresh crab earlier in the day.  I figured it was destiny that I should make crab cakes.

I did have to alter the recipe slightly because I was missing a couple of ingredients and being lazy, I just figured it would be easier to improvise and take my chances rather than go all the way back to the market!  I also mixed Blue Cheese Dressing and Rooster Chili Sauce to serve on the side rather than the Remoulade Sauce that was recommended.

Crab Cakes

Ingredients for 6 small crab cakes:
1 beaten egg
¼ cup finely chopped celery
½ cup crushed saltines
1 teaspoon country Dijon mustard
Pinch red pepper flakes
½ cup finely chopped sweet onion
¼ cup finely chopped red pepper
1/8 teaspoon salt and a pinch of white pepper (this is to taste)
8 ounces fresh crab
¼ cup bread crumbs or panko
3 T. vegetable oil

Combine all ingredients except the bread crumbs and oil
Gently form 6 patties of equal size
Dredge them in the bread crumbs
In a non stick skillet over medium heat add the oil and cook the cakes 2-3 minutes on each side.
Drain on paper towel and serve over shredded lettuce tomatoes and with a spicy sauce or condiment of your choice.


  1. yummy looking crab cakes deliciously done

  2. These look wonderfully delicious! I love crab cakes, and this recipe looks like a winner! Great photo also, KC!

  3. I definitely have my own food aversions. For me, it's mustard. I really love crab cakes, but I have found that a lot of restaurants don't make them right. I like mine to have a lot of crab and less breading! These look really tasty!!

  4. While crab cakes have never made me sick, neither have I ever had one I like in a restaurant outside of the Delmarva peninsula. Will try them soon KC.

  5. Fortunately I've never had an issue with crab cakes at a restaurant. They are definitely one of my favorites but I've never made them at home. I'm going to have to try this one they look so good and simple!

  6. Oh, those do look tasty! Living in Maryland, I do know a good crab cake :) Also, I love the sauce made from blue cheese & red rooster sauce, I'll have to try that soon.

  7. Oh yummy! These crab cakes look amazing, what a great recipe! :)

  8. These look wonderful K.C.! I'm all for fixing them at home! ;)