How to make Crab Cakes

crab cakes for appetizers

Crab Cakes

  • 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.