Here’s how to make crab cakes out of crab meat. These would be perfect little cakes if you were throwing a birthday party for a fish or a shark or a whale. Not such a great idea if the party is for a crab, but in that case you could just swap out the crab meat for drained canned tuna or salmon and make that little birthday-crab happier’n he’s ever been in his whole crabby little life.
If you want, you can add a tablespoon of pimientos or chopped red bell pepper for a color kick. Or you could use some minced onion or shallot instead of celery if you are one of those people I’ve heard about that hates celery for some stupid reason. Not that you’re stupid. I just don’t understand you.
- 8 ounces fresh picked or canned crab meat
- ⅓ cup minced celery
- 1 clove garlic minced
- 1 tablespoon oil
- 1 egg
- 2 tablespoons minced parsley
- 1 teaspoon dijon or horseradish mustard
- 2 tablespoons dry breadcrumbs or cracker crumbs
- Salt and pepper
- 1 cup dry bread crumbs for dredging
- 2-3 tablespoons butter
- Look over the crab meat carefully to find any stray bits of shell.
- Saute the celery and garlic in the oil for about 5 minutes until soft but not browned.
- Mix the crab, egg, vegetables, seasoning and 2 tablespoons crumbs together to make a soft dough.
- Form 4 patties and dredge well in crumbs.
- Refrigerate 30 minutes, or up to 6 hours to set.
- Melt butter over medium high heat and add the cakes.
- Fry 3 minutes until golden brown, then flip and reduce the heat to medium.
- Fry 3-4 more minutes.
- Serve with lemon wedges or tartar sauce
Here’s my “patented” homemade tartar sauce recipe, too!