Cooking Index - Cooking Recipes & IdeasBaby Crab Cakes Recipe - Cooking Index

Baby Crab Cakes

Type: Fish, Shellfish
Courses: Starters and appetizers
Serves: 6 people

Recipe Ingredients

4   Green onions, green parts only - chopped
3 tablespoons 45mlChopped cilantro
1 lb 454g / 16ozDrained lump crab meat - picked over
1/8 teaspoon 0.6mlWorcestershire sauce
1/8 teaspoon 0.6mlHot pepper sauce
1/2 cup 73g / 2.6ozPanko (Japanese bread crumbs) = (or fine dry bread crumbs)
1/4 cup 59mlMayonnaise
  Salt - to taste
  Freshly-ground black pepper - to taste
1   Egg
  Peanut oil - as needed
2 tablespoons 30mlButter - (to 3)

Recipe Instructions

Combine the green onions, cilantro and crab in a large bowl and toss with a fork to mix. Add the Worcestershire and hot sauce and toss again, being careful not to break up the crab too much.

Add the panko and mayonnaise and toss again. Season with salt and pepper to taste. Add the egg and mix well without breaking up the crab.

Shape the mixture into 2-inch round cakes and lay out on baking sheet lined with wax paper. Cover with more wax paper and chill at least 1 hour to firm up.

Pour the oil to a depth of about 1/2 inch in a large skillet and heat over medium heat until hot. Add the butter. When it has melted, carefully lay the crab cakes in without crowding the pan (work in batches). Fry 2 minutes on each side until crisp and brown. Drain on paper towels and serve hot (with salsa, tartar sauce or a puree of roasted red peppers).

Dietary Information:

Each serving: 229 calories; 339 mg. sodium; 113 mg. cholesterol; 14 grams fat; 3 grams saturated fat; 8 grams carbohydrates; 18 grams protein; 1 gram fiber.

Source:
"The Los Angeles Times, 05-21-2003"

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