Pan Fried Crab Cakes

Appetizers
Dinner

My Thoughts

These are one of The Picky Eater's favorites and why not. Who doesn't like crab? Okay, sometimes me if it causes a gout flare-up, but that's not the point. If you grew up eating salmon or tuna patties then think of these as being like those but way better. The outside gets nice and crispy and the sweet crab on the inside is so tender and juicy. When I make these I try to use a little binder as possible so that all you're left with is the wonderful taste of crispy and creamy crab.

The How To Do It

  1. Heat two tablespoons of canola or avocado oil over medium/high heat.
  2. Dice the onions and celery and mince the garlic.
  3. Saute the vegetables until they are nice and soft. I start with the celery because it can take longer to soften and then follow with the onion 2-3 minutes later. Once they are finished I add the garlic and saute it for an additional 2-3 minutes (if it starts to brown you're done - and then some).
  4. Transfer the vegetables to a mixing bowl and let cool for 10-15 minutes (so that it is cool enough to touch and it won't cook the egg when you add it.
  5. Place a piece of parchment paper (or waxed paper) over a plate (any plate will do, as long as it's big enough to hold all four of the crab cakes).
  6. Once the mixture has cooled, add the egg (whites and yolk stirred together), bread crumbs, seasonings, and crab to the bowl and combine thoroughly. This is another of those times where you need to get in there with your hands and really mix it up.
  7. Once everything is combined. Make small patties out of the crab mixture. I usually try to form a ball about the size of a tennis ball, or slightly smaller and then flatten it as I place it on the paper. Do this for all of the mixture and then place the patties in the freezer for 30-45 minutes (or 1 to 2 hours in the refrigerator). You're chilling them so that everything can bind together and they don't fall apart in the pan.
  8. Once the patties are chilled, wipe out the pan you used to saute the vegetables (or use another if you want, but it's right there) and heat 1 cup of canola or avocado oil over medium high heat.
  9. Cook the cakes on each side until they are golden brown and crispy on each side and the centers are hot all the way through. This should take 6-7 minutes per side.

Ingredients

Pan Fried Crab Cakes
8 ozs
lump crab
1 lrg
eggs
¼ cup
panko bread crumbs
1 stalk
celery
¼ onion
white onion
4 cloves
garlic
½ tsp
Old Bay seasoning
½ tsp
smoked paprika
½ tsp
granulated garlic
½ tsp
kosher salt
½ tsp
black pepper
Don't want to see the "Continue Reading" button? Sign Up Today!
Already a member? Sign In Here!