Best Ever Crab Cakes
Spicy Honey Mustard Sauce with Asian Slaw Salad on the Side
Crab Cakes for Dinner. Crab Cakes for Lunch. Crab Cakes as an Appetizer. Crab Cakes, who doesn’t love them? The main thing about Crab Cakes is not all Crab Cakes are created equal. I have had some really bad tasting ones before and truly not worth the calories. On the other hand, I have had some super delicious, don’t touch my plate kind of crab cakes before too. Today I am offering one of the latter crab cake recipes.
The best time to buy any fresh fish is when it is in-season. Dungeness Crab is in season January through September. King Crab is in season July through December. Helpful Hints on buying fish –>
Last year in Park City, UT, I was hired to chef a corporate retreat for 30 men who skied all day long and came back to the lodge extremely hungry, tired and thirsty. One of the menu requests was to offer a good arrangement of Hor d’Oeuvres. That meant on top of my menu planning; I was planning a meal before a meal, almost. Out of my planning and taste testing, I created so many good recipes that I sometimes don’t know what I want to share next. Since Dungeness Crab is in season and I found some wonderful crab at Costco, I couldn’t wait to make Crab Cakes and scarf them down.
Before I share the recipe, I would like to note a couple of important hints and tips.
Hints & Tips: Remember to pick through the crab meat to ensure there are no pieces of shell mixed in with the fish and do not over stir or stir harshly when mixing the ingredients. Crab is a tender seafood and should be handled with care. I suggest you do not rinse the crab meat, as you will lose some of the flavors.
Hints & Tips: The Mayo I use is Hellman’s Real Mayonnaise and began with 1/2 cup. You can always add more. The amount needed is just enough for the ingredients to hold together.
BEST EVERY CRAB CAKES
Yield 18 cakes
Best ever Crab Cakes, very tender and moist. A great appetizer or even dinner. Serve with Spicy Honey Mustard and Asian Slaw Salad.
SPICY HONEY MUSTARD SAUCE- This sauce is fabulous with Crab Cakes but just as scrumptious on a hamburger or grilled chicken sandwich.
- 3 parts Honey Mustard
- 1 part Sriracha Hot Sauce
Mix together. Taste. If you like a spicier sauce, add more Sriracha Hot Sauce.
- 1 lb. lump crab meat
- 2 thick slices, Applewood Smoked Bacon, rendered to a nice crisp, crumbled
- 2 green onions, white and half of the tops, small slices
- 1 or 2 garlic cloves, very finely chopped
- traditional white bread crumbs, boughten, as they are very fine and dry
- 2 stalks celery, finely chopped
- 2 teaspoons prepared, Dijon Mustard, preferably Grey Poupon
- 2 teaspoons dry Mustard
- ½ teaspoon Kosher Salt
- pinch of fresh ground pepper
- pinch of Cayenne Pepper
- Hellman's Real Mayonnaise, begin with ½ cup
- 2 tablespoons fresh lemon juice
- 1⅓ cups Panko bread crumbs, for coating the outside of the cakes
- 1 cup vegetable oil for sauteing
- Add to a large mixing bowl, crabmeat, bacon, green onions, garlic, white bread crumbs, celery, Dijon Mustard, dry mustard, salt, cayenne, and toss very lightly.
- Sprinkle lemon juice over mixture, add mayonnaise, stir lightly with a large spatula
- Portion crab cake mixture onto a parchment lined sheet pan, using an ice cream scoop, large size for meal-sized servings, small size for Hor d'Oeuvres.
- Flatten the portioned balls to half the size of the mound.
- Pour Panko bread crumbs on a plate and coat each side of the crab cakes by slightly pushing them into the Panko.
- Return to the parchment-lined sheet pan, cover with plastic wrap and refrigerate for 30 minutes or up to a couple of hours.
- To saute', heat vegetable oil to 350 degrees, in a large skillet
- Saute' (lightly fry) crab cakes to GBD (Golden Brown & Delicious) remove from skillet and place on paper towels. Serve immediately.
Hints and Tips: Do not crowd cakes in the skillet as they will steam instead of crisp. Only saute 4 at a time for best results. If the loose panko begins to smoke, clean out your skillet with paper towels, reheat new vegetable oil to 350 degrees and continue.Remember to pick through the crab meat to ensure there are no pieces of shell mixed in with the fish and do not over stir or stir harshly when mixing the ingredients. Crab is a tender seafood and should be handled with care. I suggest you do not rinse the crab meat, as you will lose some of the flavors.The Mayo I use is Hellman's Real Mayonnaise and began with ½ cup. You can always add more. The amount needed is just enough for the ingredients to hold together.
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The Asian Slaw Salad is a breeze to make and is a great accompaniment with crab cakes. It takes a little prep time, but well worth the effort.
ASIAN SLAW SALAD
Asian Slaw is full of crunchy, delicious veggies brought together with a sauce that is a little sweet, a little tangy, with a touch of ginger.
- 4 cups shredded green cabbage
- 4 cups shredded red cabbage
- 2 red bell peppers seeded and thinly sliced into long strips
- ½ Jicama, peeled and sliced into strips, still large enough to give a nice bite
- ½ cup cilantro, chopped
- 1 cup organic frozen corn, thawed
- 2 teaspoons black sesame seeds
- ½ cup Greek Yogurt
- 2 tablespoons honey
- 1 tablespoon zest from a Tangelo, finely chopped
- 1 tablespoon Rice Wine Vinegar
- 1 tablespoon coarse ground mustard
- 2 teaspoon soy sauce
- 2 teaspoon Sriracha
- 1 teaspoon sesame oil
- ½ teaspoon fresh ginger, shredded
- 2 teaspoons Kosher Salt
- ¼ cup extra virgin olive oil
- ½ cup cilantro, chopped
- juice from ½ Tangelo
- Prep vegetables and place into a large bowl and set aside.
- Whisk all ingredients together for the dressing. Pour on top of the vegetables, toss, and serve on the side with Best Ever Crab Cakes.