Crab Cakes Recipe - Food, Fun, and Happiness

Crab Cakes Recipe

Crab Cakes

Crab Cakes

Ingredients (source)
  • 2 tbsp (30 mL) butter
  • 1/4 cup (60 mL) all-purpose flour
  • 1 cup (250 mL) milk
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) nutmeg
  • 1/4 hot pepper sauce
  • 2 pkg (each 200 g) frozen crabmeat, thawed and drained
  • 1-3/4 cups (425 mL) dry bread crumbs
  • 1 egg
  • 2 green onions, chopped
  • 2 tbsp (30 mL) chopped fresh parsley
  • 3 tbsp (45 mL) vegetable oil

In small saucepan, melt butter over medium heat; cook flour, stirring, for 1 minute. Whisk in milk, 2 tbsp (25 mL) at a time, until thickened and smooth; cook over medium-high heat, whisking, until thick enough to mound on spoon, about 2 minutes. Whisk in salt, nutmeg and hot pepper sauce. Scrape into bowl; let cool for 10 minutes.

Meanwhile, pick through crab to remove any cartilage. Add to milk mixture along with 1/2 cup (125 mL) of the bread crumbs, egg, onions and parsley; mix well.

Using damp hands, form into eight 1/2-inch (1 cm) thick patties. Sprinkle remaining bread crumbs onto plate; gently press patties into crumbs, turning to coat. (Make-ahead: Cover and refrigerate for up to 24 hours.)

In nonstick skillet, heat oil over medium heat; fry patties, turning once, until browned and crisp, about 10 minutes.

This recipe is from Should make fantastic appetizers for your Holiday parties.

Is This Helpful? Then Share...


4th of July acne alfredo sauce appetizers apple asian asparagus avocado baby back bacon baked baking baking school banana banana bread banana cake bananas barbecue bars bbq beans beef beef fried rice beef pot pie biscuit black bean blackberry blackheads blueberry bread bread bowl breakfast broccoli brownie brunch burrito butter buttercream butternut squash cabbage cake cakes casserole ceviche cheeese cheese cheese cake icing cheesecake cheeze chicken chicken wings chickpeas chili chocolate chocolate chip chorizo churros clam chowder cocoa coffee coffee cake cold coleman cookies cooking school copycat cottage cheese crabs cream cheese creamy crescent rolls culinary school cupcakes curry dark chocolate decoration dessert desserts dip drinks Easter eggplants eggs enchiladas fajitas filipino fish flan flourless food french onion french toast fries frittata frosting fruits fudge garbanzo beans garlic gourmet gravy green beans grill grilled grilling ground beef habanero halloumi halloween ham hashbrowns healthy heart holidas holidays hummus Independence Day indian jalapeno kabobs kale kielbasa latin lechon leftover legumes lime low calorie macaroni main dish mango marinade marsala meat pie meat sauce mexican microwave milk mousse muffin muffins mushroom mushrooms nachos no bake noodles nutella oatmeal oats olive garden olives onions oreo cookies palabok pancakes pancit party food pasta pasta primavera peach peanut butter pepperoni peppers pies pig pimples pizza pork potato potato chips pretzels product review pumpkin quinoa raspberry recipe recipe ideas red velvet reeses ribs rice roadtrip lxe roast salads salami salmon salsa salted caramel sandwich sausage school seafood shepherds pie short ribs shortbread side dish slow cooker smoothies snacks soup sourdough spaghetti spanish rice spicy spinach splenda St Patrick's Day stew stir fry strawberry stuffing summer sweet potatoes tacos tangy tarty tater tots thanksgiving tilapia tiramisu toffee toffee cake tomato tomatoes tortellini tortilla treats turkey twix valentines vanilla vegetable vegetables vegetarian veggie walnut west bend whipped cream wraps zucchini
Toggle Footer