Sea food









Ultimate Crab cakes - -12/20/13

The secret to a great crab cake is to use fresh and good crab meat which you can get at  Costco.  Look for a 16 ounce container of  Chicken of  the Sea Jumbo Lump white Crab Meat in the refrigerated section.  Using real crab meat will give the crab cake a nice bulk so when you put your fork through it yields hunks of delicious crab and not breading.  Use dry bread crumbs to soak up all the moisture in the crab and leave the cakes dense, heavy and dry.  Fresh bread crumbs gives the mixture just enough structure to make the cakes easy to flip and they hold in moisture so the cakes are light.

I served the crab cakes with a mixed salad and I drizzle on the top the cake a moisture of mayonnaise and Sriracha.


The dry bread crumbs is the 2nd key ingredient as they help to hold the crab cakes together and they don't fold apart when you cook them.



Preparation work..

yield 6 to 8 crab cakes (depending on size)


1 onion finely minced

2 garlic cloves, finely minces

1 pound jumbo lump crabmeat

1 1/2 cups  bread crumbs

2 tablespoons mayonnaise

1 large egg white

juice of 1 lime

1/4 cup chopped fresh parsley

salt and pepper to taste.

Note: Make the crab cakes first so they have time to firm up in the fridge before you cook them.  Allow at least 30 minutes to 1 hour.

Finely mince the garlic and onion

Heat a 2 counts of olive oil in a frying pan over medium heat.

Add the onion an garlic....

Cook for about 5 to 7 minutes..

until the onion gets kind of caramelized and delicious.

Put the crab meat in a large mixing bowl.

Add the onion/garlic mixture, the bread crumbs..

Add the mayonnaise, the parsley, egg white, lime juice, and mix.

Don't over mix it .  Just mix the whole thing until all the ingredients are well blended.

Shape the mixture into crab cakes.  Put them on a plate, cover and stick them in to the refrigerator to chill.

When you are ready to serve heat a 3 counts of olive oil in a large sauté pan over medium heat.  Add the crab cakes can cook for about 4 minutes on each side or until they're nice and crisp.

Serve them with a nice salad and drizzle the crab cakes with a mayonnaise and sriracha to add a bit of spice.


Filed as: Appetizers, seafood

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