Seafood symphony: delightful crab cake recipe featuring canned crab

Indulge in the exquisite flavors of the ocean with our delectable recipe for crab cakes using canned crab. This culinary masterpiece combines the rich, succulent taste of crab with a crispy, golden exterior, creating a tantalizing dish that will delight your palate. Whether you’re a seafood enthusiast or simply seeking a new culinary adventure, this recipe is sure to satisfy your cravings.

Ingredients

Crab Mixture:

• 1 (6-ounce) can of crab meat, drained and flaked
• 1/2 cup bread crumbs
• 1/4 cup mayonnaise
• 1/4 cup chopped onion
• 1/4 cup chopped bell pepper
• 1 egg, beaten
• 1 tablespoon Dijon mustard
• 1 teaspoon Old Bay seasoning
• Salt and pepper to taste

Breadcrumbs:

• 1 cup bread crumbs
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley

Sauce:

• 1/4 cup melted butter
• 1/4 cup lemon juice
• 1 teaspoon chopped fresh chives

Instructions

1. Prepare the Crab Mixture:
In a large bowl, combine the flaked crab meat, bread crumbs, mayonnaise, onion, bell pepper, egg, Dijon mustard, Old Bay seasoning, salt, and pepper. Mix well until all ingredients are evenly combined.

2. Form the Crab Cakes:
Divide the crab mixture into 6 equal portions. Shape each portion into a patty about 1-inch thick and 3-inches wide.

3. Coat the Crab Cakes:
Combine the bread crumbs, Parmesan cheese, and parsley in a shallow dish. Dip each crab cake into the breadcrumb mixture, pressing gently to adhere.

4. Pan-Fry the Crab Cakes:
Heat a large skillet over medium heat. Add enough oil to coat the bottom of the skillet. Place the crab cakes in the skillet and cook for 3-4 minutes per side, or until golden brown and heated through.

5. Make the Sauce:
In a small bowl, whisk together the melted butter, lemon juice, and chives.

6. Serve and Enjoy:
Transfer the crab cakes to a serving plate and drizzle with the lemon butter sauce. Serve with your favorite sides, such as mashed potatoes, coleslaw, or a fresh garden salad.

Tips for Success

• For the best flavor, use high-quality canned crab meat.
• Do not overmix the crab mixture, as this can make the crab cakes tough.
• Make sure the crab cakes are heated through before serving to ensure they are cooked safely.
• Serve the crab cakes immediately for optimal freshness and flavor.

Variations

• Add a touch of heat by incorporating some chopped jalapeño peppers into the crab mixture.
• For a richer flavor, use a combination of bread crumbs and crushed crackers in the coating.
• Top the crab cakes with a dollop of tartar sauce or cocktail sauce for a classic seafood pairing.

Substitutions

• If you do not have canned crab meat, you can use fresh crab meat instead. Simply steam the crab legs or claws until cooked through, then remove the meat and flake it.
• Bread crumbs can be substituted with crushed crackers or panko breadcrumbs.
• Mayonnaise can be replaced with sour cream or Greek yogurt for a lighter option.

How to Store

• Leftover crab cakes can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the crab cakes on a baking sheet and bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.

In a nutshell

Prepare to embark on a culinary adventure with our exceptional recipe for crab cakes using canned crab. This dish is not only delectable but also versatile, allowing for endless variations and substitutions. Whether you’re hosting a special occasion or simply craving a taste of the sea, these crab cakes are sure to impress and delight.

Basics You Wanted To Know

1. Can I use fresh crab meat instead of canned crab meat?
Yes, you can use fresh crab meat. Simply steam the crab legs or claws until cooked through, then remove the meat and flake it.

2. What can I substitute for bread crumbs?
Bread crumbs can be substituted with crushed crackers or panko breadcrumbs.

3. Can I make the crab cakes ahead of time?
Yes, you can make the crab cakes ahead of time and store them in an airtight container in the refrigerator for up to 3 days. To reheat, place the crab cakes on a baking sheet and bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.

4. What are some good sides to serve with crab cakes?
Crab cakes can be served with a variety of sides, such as mashed potatoes, coleslaw, a fresh garden salad, or tartar sauce.

5. Can I freeze crab cakes?
Yes, you can freeze crab cakes. Place the crab cakes on a baking sheet and freeze until solid. Then, transfer the crab cakes to a freezer-safe bag and freeze for up to 3 months. To reheat, thaw the crab cakes overnight in the refrigerator, then bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.