Crab cakes make the best appetizers, but who wants to wait for the next wedding or trip to a fancy restaurant to eat them again. Here are some great recipes that you can prepare at home.
- Lump Crabmeat, 8 oz.
- Celery, ¼ cup (finely chopped)
- Onion, ¼ cup (finely chopped)
- Garlic Clove, ½ (minced)
- Red Bell Pepper, 1 tbsp. (finely chopped)
- Egg, 1
- Mayonnaise, 1 tbsp.
- Worcestershire Sauce, 1 tsp.
- Creole Seasoning, 1½ tsp.
- Butter, 6 tbsp.
- Clean the crabmeat making sure that there is no shell or cartilage. Make sure that it is in large lumps.
- Take a large skillet and add 2 tbsp. butter. Then add onions, celery, bell pepper, and garlic. Sauté till it is turns golden and tender.
- Now in a mixing bowl, whisk an egg with mayonnaise, Worcestershire sauce, and Creole seasoning.
- Add the sautéed onions and vegetable mixture along with breadcrumbs and, mix well. Add the crabmeat and mix again.
- Form loose patties out of this mixture and put them on a waxed paper-lined plate and place it in the refrigerator for about 90 minutes.
- Add 4 tbsp. butter to a skillet and heat it over medium heat. Place the cakes in hot butter and fry for 5 minutes on each side, till they are golden-brown in color.
- Serve these with Tartar or Remoulade sauce.
- Mayonnaise, 4 tbsp.
- Creole Mustard, 2 tbsp.
- Creole Seasoning, ½ tbsp.
- Black Pepper, ⅛ tsp. (ground)
- Parsley, 1 tbsp. (fresh and finely chopped)
- Green Onion, 1 tbsp. (finely chopped)
- Red Bell Pepper, 2 tsp. (finely minced)
- Jumbo Lump Crabmeat, 1 lb.
- Bread Crumbs, 1¼ cup
- In a mixing bowl, add mayonnaise, mustard, parsley, and seasoning. Mix them well and set it aside.
- Take the crabmeat and squeeze it in order to remove all the flesh. Be careful not to crumble it too much. Put it in a bowl and add the mayonnaise mixture to it along with 1 cup of breadcrumbs, and blend well.
- Take a large plate and make 8 crab cakes of roughly 2½" in diameter. You can use a biscuit or cookie cutter to get the perfect shape. Remember to press in the remaining breadcrumbs. Refrigerate this for 2 hours, till they become firm.
- Take a deep skillet and heat clarified butter in it. Add the cakes gently in the skillet, taking care that they do not break. Fry these cakes for 5 minutes on each side to make them crisp and brown.
- Serve these with lemon wedges, Remoulade or Tartar sauce.
- Raw Shrimp, ¾ lb. (peeled, deveined, and tail removed)
- Egg Whites, 2
- Heavy Cream, ¼ cup
- Kosher Salt, 1½ tsp.
- Black Pepper, ¼ tsp. (freshly ground)
- Cumin Seeds, ¼ tsp.
- Jicama, ½ cup (peeled and cubed)
- Green Onions, 3 (finely chopped)
- Cilantro Leaves, 2 tbsp. (fresh and chopped)
- Ginger, 1½ tbsp. (finely grated)
- Kaffir Lime Leaves, 3 (minced)
- Crabmeat, ¾ lb.
- Bread Crumbs, 3 cups
- Vegetable Oil, as per requirement
- Chop the raw shrimp into pieces and put it in a large bowl.
- Take a small bowl and whip the egg whites till they become light and frothy. Add salt, cream, pepper, cumin seeds, and shrimp. Stir well and add the Jicama, green onions, cilantro, ginger, and lime leaves.
- Add the crabmeat to this mixture after draining the excess liquid from it.
- Put the breadcrumbs in a shallow dish and coat the cakes with it.
- Refrigerate the coated crab cakes for an hour.
- Fry these in a skillet with oil, till they become crisp and golden-brown.
- Can be served with a dip or tartar sauce.